Green Chile Egg Casserole

Why You’ll Love This Recipe

This Green Chile Egg Casserole is a crowd-pleaser that’s both comforting and simple to make. You’ll love it because it’s:

• Full of bold, savory flavor with a touch of mild heat from green chiles.
• Perfect for feeding a crowd at breakfast or brunch.
• Naturally gluten-free and vegetarian-friendly.
• Easy to make ahead and reheat beautifully.
• Light, fluffy, and deliciously cheesy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large eggs
• Cottage cheese
• Shredded Monterey Jack or cheddar cheese
• Canned diced green chiles (mild or hot)
• All-purpose flour (or almond flour for gluten-free)
• Baking powder
• Butter, melted
• Salt and black pepper

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. In a large mixing bowl, whisk together the eggs and cottage cheese until smooth.
3. Stir in the shredded cheese, diced green chiles, melted butter, flour, baking powder, salt, and pepper. Mix until fully combined.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. Bake for 40–45 minutes, or until the casserole is set in the center and lightly golden on top.
6. Let cool for 5–10 minutes before slicing and serving.

Servings and timing

This recipe serves 8 people.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

• Add protein: Mix in cooked sausage, bacon, or diced ham.
• Spicy version: Use hot green chiles or add diced jalapeños.
• Veggie twist: Add sautéed onions, bell peppers, or spinach.
• Cheese options: Swap Monterey Jack for pepper jack, cheddar, or a Mexican blend.
• Low-carb: Substitute almond flour for regular flour or omit it for a lighter texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, bake at 350°F (175°C) for 10–12 minutes or microwave individual slices for 30–60 seconds. This casserole also freezes well — let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

1. Can I make this casserole ahead of time?

Yes, assemble it the night before, cover, and refrigerate. Bake it fresh in the morning.

2. Can I use fresh green chiles instead of canned?

Absolutely — just roast, peel, and chop them before adding to the mixture.

3. What type of cheese works best?

Monterey Jack and cheddar both melt beautifully and complement the chiles’ flavor.

4. Can I make this casserole dairy-free?

Use dairy-free cheese, vegan butter, and dairy-free cottage cheese alternatives.

5. How do I know when it’s done baking?

The center should be set and no longer jiggly, and the top should be golden brown.

6. Can I add other seasonings?

Yes, try cumin, chili powder, or smoked paprika for extra Southwestern flavor.

7. What can I serve with this casserole?

It pairs well with salsa, avocado slices, hash browns, or a fresh fruit salad.

8. Can I make it smaller?

Yes, halve the recipe and bake in an 8×8-inch dish for 30–35 minutes.

9. Is this casserole spicy?

Not typically — canned green chiles are mild, but you can add heat if desired.

10. Can I use ricotta instead of cottage cheese?

Yes, ricotta gives a creamier texture and works as a great substitute.

Conclusion

Green Chile Egg Casserole is a simple yet flavorful breakfast dish that’s perfect for any occasion. With its fluffy eggs, gooey cheese, and mild green chile kick, it’s a satisfying and easy-to-make meal that everyone will love. Whether you’re serving it for brunch, holidays, or meal prep, this casserole is sure to become a breakfast favorite.

Green Chile Egg Casserole

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Green Chile Egg Casserole is a cheesy, fluffy breakfast bake bursting with Southwestern flavor. Made with eggs, green chiles, and cottage cheese, it’s the perfect make-ahead dish for brunch, holidays, or meal prep mornings.

• Author: Laura
• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 mins
• Yield: 8 servings
• Category: Breakfast, Brunch
• Method: Baked
• Cuisine: Southwestern

Ingredients

• 10 large eggs
• 1 1/2 cups cottage cheese
• 2 cups shredded Monterey Jack or cheddar cheese
• 2 cans (4 oz each) diced green chiles, drained
• 1/2 cup all-purpose flour (or almond flour for gluten-free)
• 1 tsp baking powder
• 1/4 cup butter, melted
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together eggs and cottage cheese until smooth.
3. Stir in shredded cheese, green chiles, melted butter, flour, baking powder, salt, and pepper until fully combined.
4. Pour mixture into the prepared dish and spread evenly.
5. Bake for 40–45 minutes, until the center is set and top is golden.
6. Cool for 5–10 minutes before slicing and serving.

Notes

• Use canned or freshly roasted green chiles depending on your spice preference.
• Substitute almond flour or omit flour for a low-carb version.
• Add cooked sausage,  or veggies for extra heartiness.
• This casserole reheats and freezes well — perfect for meal prep.

Nutrition

• Serving Size: 1 slice (1/8 of casserole)
• Calories: 250
• Sugar: 2g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0g
• Protein: 17g
• Cholesterol: 220mg