Green Chile Egg Casserole Recipe

A slice of cheesy breakfast casserole topped with sauce is served on a plate with sliced avocado. A fork holds a bite of the casserole. A small dish of sauce and some parsley are visible in the background.

Green Chile Egg Casserole Recipe

Green chile egg casserole is an easy, high-protein breakfast made with eggs, cottage cheese, green chiles, and cheese. Perfect for breakfast, meal prep, or even dinner!

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Casseroles, Eggs

Cuisine: American, Southwest

Keyword: green chile egg casserole

Servings: servings

Author: Danae Halliday

Ingredients

10 eggs
2 egg whites
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon fine kosher salt
2 cups cottage cheese
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
3 tablespoons butter melted
8 ounces mild diced green chiles

Instructions

Preheat oven to 350° F. and spray a 9x13 baking dish with cooking spray.
In a large bowl whisk together the eggs and egg whites until fluffy. Gradually add in the flour whisking continuously so lumps don't form. Whisk in the baking powder, spices, and salt.
In a separate bowl combine the cottage cheese, melted butter, green chiles and 1 1/2 cups of the shredded cheese. Stir together until combined and then pour in with the eggs.
Stir everything together them pour it into the prepared baking dish. Top with the remaining 1/2 cup of shredded cheese and then place it on the middle rack of the oven.
Bake for 35-40 minutes or until the middle is set and the edges are golden brown. If it starts getting too brown on top cover it loosely with a piece of foil. Remove the casserole from the oven and let it rest for 5 minutes before serving.

Notes

Storage - Leftover egg casserole will keep for 4-5 days in an airtight container in the refrigerator.

Freezing - Cool the baked egg casserole completely then transfer it to an airtight container and freeze for up to 2 months. Defrost in the fridge overnight before reheating.

Reheating - Reheat individual pieces of the casserole in the microwave for 30-60 seconds or until warm. Cover with a damp paper towel while reheating to hold in the moisture. To reheat the entire casserole, reheat in a 350° F. oven covered with foil for 15-20 minutes or until warm.

Nutrition