The perfect egg dish– this green chile egg casserole recipe is filled with flavor-packed green chiles and plenty of mouth-watering cheese.
Green chiles are my new best friend. Like bff for life. Why? Because they add so much delicious and powerful flavor for zero effort. Oh except for opening a can. Does that count as work? Canned green chiles bring this cheesy egg casserole from good to flavor-packed amazingness.
I love serving egg casseroles for nice breakfasts and brunches because they take the stress out of making eggs last minute. What’s a brunch without eggs, but I avoid being a short-order egg cook at all costs because that’s just too much for me to worry about in the morning hour. Instead, I make this green chile egg casserole the night before and heat it up in the morning. It doesn’t even have to be served hot! Room temperature tastes delicious too. You can’t get any more fuss-free than that.
The green chiles add amazing flavor—but with little to no heat. This keeps it appealing to all levels of heat tolerance you have at your table. And paired with the mellow cheddar and jack cheeses, it creates a perfectly balanced bite.
To assemble the casserole, you simply melt your butter, stir all the ingredients together, pour into your favorite 9-inch pan, and wait for the amazing aroma to fill your kitchen. I’m getting a little too hungry just thinking about it. The hardest part is waiting for it to cook before digging in! Enjoy.
- 4 Tbsp butter
- 6 eggs
- ¼ cup all-purpose flour
- ½ tsp baking powder
- 2 ounces canned chopped green chilies
- ½ pint small curd cottage cheese (1 cup)
- ¼ cup milk
- 1 cup cheddar cheese, shredded
- 1 cup jack cheese, shredded
- Preheat oven to 400 degrees
- Melt butter in a 9-inch square pan in the oven, tipping the pan to coat the bottom and sides with melted butter
- In a large bowl, beat the eggs
- Stir in flour and baking powder, adding the flour slowly to avoid clumps. Add melted butter from pan
- Stir in chilies, cottage cheese, milk, cheddar cheese, and jack cheese, and mix until blended
- Pour mixture into butter-coated pan and bake for 15 minutes at 400 degrees
- Reduce heat to 350 degrees and bake 30 to 35 minutes longer or until lightly browned on top
- Cool slightly and cut into squares
Another brunch recipe:
Smoked Salmon and Cream Cheese Crescent Rolls– Buttery crescent rolls bursting with fresh herbs. AKA the star of your next brunch.