This simple, satisfying, and flavorful Egg Casserole with Green Chiles and cheese is protein-packed and easy to make ahead of time.
Green chile egg casserole is made with simple, wholesome ingredients, and comes together quickly and easily in your blender.
Whether you’re looking for a new savory breakfast bake to make for your family, or you are planning a fabulous brunch spread, this green chile egg casserole is the easiest breakfast casserole you’ll ever make!
It’s protein-packed, rich, and cheesy, with just enough of a kick that it’s flavorful but not overly spicy. Everyone will love this breakfast recipe, and they will be begging you to share it.
This egg casserole is a great alternative to the heavy ones with tons of cheese, bacon, sausage, etc. The eggs are almost fluffy, and it tastes great.
Michelle C
Need some other quick and easy breakfast ideas? Try my Sheet Pan Eggs, Bisquick Breakfast Casserole, Baked Oatmeal Cups, or Homemade Waffles too!
Green Chile Egg Casserole Recipe Highlights
- Quick and Easy – You can prepare and assemble this egg casserole with green chiles in under 10 minutes, and it bakes in about 45 minutes. There’s very little hands-on cooking in this recipe, so you can whip it up in no time, even if you haven’t had your coffee yet.
- Make Ahead Option – There are two ways to make this egg casserole ahead of time. You can either prep the eggs, then cover them and keep them in the fridge until ready to bake, or you can bake the casserole, and store it in the fridge until you’re ready to reheat it. Either way, it’s just as tasty.
- Perfect Texture – Unlike some other breakfast casseroles, this one doesn’t have a crust made from biscuits or crescent roll dough. This keeps the recipe low-carb, but also means that you won’t need to worry about a soggy or underbaked bottom layer. Instead, this breakfast bake is all creamy, cheesy eggs.
Key Egg Casserole Ingredients
Here’s what you need to make this simple breakfast casserole recipe:
Complete list of ingredients and amounts can be found in the recipe card below.
- Eggs: Use fresh, large eggs for the best flavor. I like to let the eggs come to room temperature before mixing them, this helps to create a smooth, even egg filling.
- Cottage Cheese: This is the secret ingredient to making my creamy scrambled eggs with cottage cheese, and it works in the same way here! The curds will be blended, so even the cottage cheese haters will enjoy this recipe.
- Cheese: Any kind of melty cheese works here. Cheddar, Monterrey jack, pepper jack, or even gouda can be used. I always suggest grating cheese from a block rather than buying the pre-shredded bags from the store. The texture and flavor will be much better.
- Green Chiles: Look for these in a small can near the Mexican foods in your grocery store. Be sure that the can says “mild” on it unless you want your casserole to be spicy. There’s no need to drain the diced peppers before adding them to the casserole.
- Flour and Baking Powder: A small amount of flour helps to give the casserole some structure, while the baking powder makes it extra fluffy.
How To Make Egg Casserole with Green Chiles
Before you get started, preheat your oven to 350°F (180°C or 160°C for a fan oven) and grease a 9×13” (approx. 23×33 cm) baking dish.
Tip!
If you don’t want to use your blender, mix up the ingredients in a large bowl with a whisk instead!
Recipe Tips
- Use a Blender: For the smoothest eggs, use a blender to break up the cottage cheese and mix it in with the eggs. If you’d rather not blend it, the recipe will still work just fine, but you’ll be able to see the curds of cheese in the finished dish.
- Prepare your Pan: A little bit of cooking spray or a thin layer of butter is key, especially if you plan to cut neat, even squares that release easily from the baking dish.
- Add Toppings! As is, this recipe is delicious, but also pretty simple. You can definitely add more things to it! Before baking, sprinkle on some cooked bacon, ham, or sausage. Sauteed veggies such as bell peppers, mushrooms, or spinach can also be added.
Storing Tips
Once baked, green chile egg casserole can be stored, and covered, in the fridge for up to 5 days.
To reheat single servings, I like to use the microwave. It takes 30-60 seconds to warm this dish up.
To reheat the entire pan, cover it with foil and bake in a 350°F/180°C oven for 20 minutes, or until warmed through.
How to Serve Green Chile Breakfast Casserole
Use it for meal prep! There’s nothing better than having breakfasts all ready and cooked on the weekend so that you don’t need to do it during the week.
I like this recipe for make-ahead breakfasts, along with my creamy coffee overnight oats, mini quiche, and morning glory muffins.
Make a delicious brunch menu. A breakfast casserole like this one can be the perfect centerpiece for your next brunch party. Think of it for Christmas, Easter, or any festive occasion!
Pair it with sweet breakfast treats, like French toast casserole, sticky buns, and homemade strawberry blueberry smoothies.
Recipe FAQs
Why is my Egg Casserole Dry?
If this recipe turns out dry, it’s likely that it’s been overbaked. Keep an eye on the casserole while it’s in the oven. Check it after 35 minutes. You’ll know that it’s done when the center appears set and no longer wiggly.
Is this an overnight breakfast casserole?
This recipe does not require a refrigeration period, but storing it overnight before baking won’t hurt it! If you’d rather not mess around in the morning, then mix up the casserole the night before. Keep it covered in the fridge until you’re ready to bake it.
Are green chiles spicy?
Canned mild green chiles, like we’re using here, have some heat to them, but when they are mixed into a casserole like this one, they primarily add just a warm flavor. If you’re looking for a spicy breakfast casserole, swap the mild chiles for hot green chiles instead.
This easy egg casserole with cottage cheese and green chiles is so tasty, and makes a wonderful protein-heavy breakfast.
Don’t forget to Pin this recipe, and save it for the next time you need the best egg casserole recipe.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Green Chile Egg Casserole
Equipment
Ingredients
- 12 large eggs
- 1 cup (250 g) cottage cheese
- ⅔ cup (80 g) all-purpose flour
- ½ cup (120 ml) heavy cream double cream in the UK
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups (170 g) pepper jack cheese 6 ounces
- 1 ½ cups (170 g) cheddar cheese 6 ounces
- 2 4-ounce cans (225 g) diced green chiles undrained
Instructions
- Preheat oven to 350℉ (180°C or 160°C for a fan oven) and grease a 9×13” (approx. 23×33 cm) baking dish.
- Add the eggs, cottage cheese, flour, heavy cream, baking powder, salt, and pepper to a blender. Blend the ingredients on high for 30 seconds or until the ingredients are incorporated and smooth.
- Spread the cheeses and green chiles onto the bottom of the 9×13” baking dish.
- Slowly pour the egg mixture over the cheese and chiles and gently mix.
- Bake the casserole for 45-50 minutes or until the eggs have set in the middle and the edges are golden brown.
- Let the casserole rest for 5-10 minutes before cutting.
Notes:
- Use a Blender: For the smoothest eggs, use a blender to break up the cottage cheese and mix it in with the eggs. If you’d rather not blend it, the recipe will still work just fine, but you’ll be able to see the curds of cheese in the finished dish.
- Prepare your Pan: A little bit of cooking spray or a thin layer of butter is key, especially if you plan to cut neat, even squares that release easily from the baking dish.
- Add Toppings! As is, this recipe is delicious, but also pretty simple. You can definitely add more things to it! Before baking, sprinkle on some cooked bacon, ham, or sausage. Sauteed veggies such as bell peppers, mushrooms, or spinach can also be added.
- Storing: Keep leftovers covered and in the fridge for up to 5 days.
- Make Ahead: Mix up the casserole the night before. Keep it covered and in the refrigerator until you’re ready to bake it the next day.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Michelle Clemens says
This egg casserole is a great alternative to the heavy ones with tons of cheese, bacon, sausage, etc. The eggs are almost fluffy, and it tastes great.
Little Sunny Kitchen says
Hi Michelle! Thank you so much for trying my recipe, I’m glad to hear that you enjoyed it!