Why You’ll Love This Recipe

I love this casserole because I can mix everything together in just a few minutes and let the oven handle the rest. The combination of eggs, cottage cheese, cheddar, Monterey Jack, and green chiles gives me a creamy center with plenty of cheesy flavor.

I also find it convenient for holidays, weekend brunches, and meal prep. I can prepare the ingredients ahead of time, customize the casserole with vegetables or cooked meat, and easily reheat individual portions throughout the week.

Ingredients

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

10 large eggs
1 cup cottage cheese
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 can (4 ounces) diced green chiles, drained
1/2 cup whole milk
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 tablespoons unsalted butter, melted
Cooking spray or butter for greasing the baking dish
Chopped fresh cilantro or green onions for serving, optional

Directions

I preheat my oven to 350°F (175°C) and lightly grease an 8- or 9-inch square baking dish.
I crack the eggs into a large mixing bowl and whisk them until the yolks and whites are completely combined.
I add the cottage cheese, milk, and melted butter and whisk everything together.
In a small bowl, I combine the flour, baking powder, salt, black pepper, and garlic powder. I stir these dry ingredients into the egg mixture until mostly smooth.
I fold in the drained green chiles, shredded Monterey Jack, and shredded cheddar cheese, reserving a small amount of cheese for the top if I want an extra-cheesy finish.
I pour the mixture into my prepared baking dish and spread it evenly.
I sprinkle the reserved cheese over the top.
I bake the casserole for 35–45 minutes, or until the center is set and the top is lightly golden. I check the middle before removing it from the oven because the edges can firm up before the center finishes cooking.
I let the casserole rest for about 10 minutes before slicing. I find that this helps the egg mixture finish setting and gives me cleaner portions.
I garnish individual servings with chopped cilantro or green onions if I want a little fresh flavor and color.

Servings and Timing

I get approximately 6–8 servings from this Green Chile Egg Casserole.

Prep time: 10 minutes
Bake time: 35–45 minutes
Resting time: 10 minutes
Total time: About 55–65 minutes
Servings: 6–8

Variations

Green Chile Sausage Egg Casserole

I add about 1 pound of cooked and crumbled breakfast sausage when I want a heartier casserole. I drain the sausage well before stirring it into the egg mixture.

Green Chile and Bacon Casserole

I fold about 1/2 cup of cooked, crumbled bacon into the mixture before baking. I sometimes reserve a little bacon to sprinkle over the finished casserole.

Green Chile Vegetable Egg Casserole

I add sautéed bell peppers, onions, spinach, mushrooms, or zucchini. I cook vegetables with a high moisture content before adding them so they don’t release too much liquid into my casserole.

Spicy Green Chile Egg Casserole

When I want more heat, I add diced jalapeño, pepper Jack cheese, or a pinch of cayenne pepper. I can also use hotter roasted green chiles instead of mild ones.

Green Chile Egg Casserole Without Cottage Cheese

If I don’t want to use cottage cheese, I replace it with ricotta or additional shredded cheese and a little extra milk. The texture changes slightly, but I still get a rich and cheesy casserole.

Storage/Reheating

I let leftover Green Chile Egg Casserole cool before transferring it to an airtight container. I refrigerate it promptly and keep it for up to 3–4 days.

When I want a quick serving, I reheat an individual portion in the microwave until hot throughout. I usually cover it loosely so the eggs don’t dry out.

For several portions, I prefer reheating the casserole in a 325°F (165°C) oven. I cover it loosely with foil and warm it for about 15–20 minutes, or until heated through.

I can also freeze individual portions for up to 2 months. I wrap the cooled slices securely and place them in a freezer-safe container. I thaw them overnight in the refrigerator before reheating.

FAQs

Are canned green chiles spicy?

I find canned diced green chiles are usually fairly mild, especially when the label specifically says mild. If I prefer more heat, I use a hotter variety or add jalapeño, pepper Jack cheese, or cayenne.

Can I make Green Chile Egg Casserole ahead of time?

Yes. I can assemble the casserole ahead of time, cover it tightly, and refrigerate it overnight. When I’m ready to bake, I let the baking dish sit out briefly while my oven preheats and allow a little extra baking time if the mixture is still very cold.

How do I know when my egg casserole is finished baking?

I look for a set center and lightly golden top. When I gently move the baking dish, the middle shouldn’t look liquid. I avoid significantly overbaking it because that can give my eggs a dry or rubbery texture.

Can I use fresh roasted green chiles?

Yes. I can use roasted, peeled, seeded, and chopped fresh green chiles instead of canned chiles. I drain away excess liquid before adding them so the casserole doesn’t become watery.

What cheese works best in Green Chile Egg Casserole?

I like combining Monterey Jack and cheddar because Monterey Jack melts smoothly while cheddar adds a stronger cheese flavor. I can also use pepper Jack, Colby Jack, Mexican-style cheese blend, or a combination of cheeses I already have.

Conclusion

Green Chile Egg Casserole is one of my favorite options when I want a warm, cheesy breakfast that doesn’t require standing over the stove. I love how the mild green chiles add flavor to the fluffy eggs, while Monterey Jack and cheddar make every serving rich and satisfying.

Green Chile Egg Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Green Chile Egg Casserole combines fluffy eggs, mild green chiles, cottage cheese, Monterey Jack, and cheddar for a warm and cheesy breakfast. It is an easy make-ahead option for holidays, weekend brunches, or meal prep.

Author: Laura
Prep Time: 10 minutes
Cook Time: 35–45 minutes
Total Time: 55–65 minutes
Yield: 6–8 servings
Category: Breakfast
Method: Baking
Cuisine: Southwestern American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and lightly grease an 8- or 9-inch square baking dish.
Crack the eggs into a large mixing bowl and whisk until the yolks and whites are completely combined.
Add the cottage cheese, milk, and melted butter and whisk to combine.
In a small bowl, combine the flour, baking powder, salt, black pepper, and garlic powder. Stir the dry ingredients into the egg mixture until mostly smooth.
Fold in the drained green chiles, Monterey Jack, and cheddar cheese, reserving a small amount of cheese for the top if desired.
Pour the mixture into the prepared baking dish and spread it evenly.
Sprinkle the reserved cheese over the top.
Bake for 35–45 minutes, or until the center is set and the top is lightly golden. The center should not appear liquid when the dish is gently moved.
Remove from the oven and let the casserole rest for about 10 minutes before slicing.
Garnish with chopped fresh cilantro or green onions if desired and serve warm.

Notes

For a sausage variation, add about 1 pound cooked and well-drained crumbled breakfast sausage.
For a bacon variation, fold about 1/2 cup cooked, crumbled bacon into the egg mixture before baking.
Sautéed bell peppers, onions, spinach, mushrooms, or zucchini can be added. Cook moisture-rich vegetables before adding them to prevent a watery casserole.
For additional heat, add diced jalapeño, pepper Jack cheese, cayenne pepper, or hotter roasted green chiles.
Ricotta can replace the cottage cheese, or use additional shredded cheese with a little extra milk.
Fresh roasted green chiles can replace canned chiles. Peel, seed, chop, and drain them well before using.
The casserole can be assembled, covered, and refrigerated overnight before baking. A cold casserole may require additional baking time.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave or cover loosely with foil and reheat several portions in a 325°F (165°C) oven for about 15–20 minutes.
Individual portions can be wrapped and frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving Size: 1/8 of casserole
Calories: 275 kcal
Sugar: 3 g
Sodium: 540 mg
Fat: 19 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0.3 g
Carbohydrates: 7 g
Fiber: 0.5 g
Protein: 18 g
Cholesterol: 275 mg