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Green Chile Egg Casserole

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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.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease an 8- or 9-inch square baking dish.
  2. Crack the eggs into a large mixing bowl and whisk until the yolks and whites are completely combined.
  3. Add the cottage cheese, milk, and melted butter and whisk to combine.
  4. 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.
  5. Fold in the drained green chiles, Monterey Jack, and cheddar cheese, reserving a small amount of cheese for the top if desired.
  6. Pour the mixture into the prepared baking dish and spread it evenly.
  7. Sprinkle the reserved cheese over the top.
  8. 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.
  9. Remove from the oven and let the casserole rest for about 10 minutes before slicing.
  10. 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

Find it online: https://thefamilycooking.com/green-chile-egg-casserole-2/