Egg green chile casserole combines eggs, green chilies, cottage cheese, and cheese to make an easy, no prep breakfast casserole perfect to serve on holiday mornings, brunch, or potlucks!
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Easy Green Chili Casserole with Eggs
When holidays roll around, such as Mother’s Day, Easter or Christmas morning, home cooks turn to overnight breakfast casseroles to ease the stress of busy mornings, but there is no need with this effortless egg puff casserole recipe!
The ingredients are simple and require no prepping, such as chopping veggies or thawing hash browns used in other breakfast casserole recipes. Simply beat together eggs, cottage cheese, green chilies, cheese, and flour, dump in a casserole dish, and bake!
Egg bakes come in many flavors and textures, and while this make-ahead sausage hash brown casserole is a favorite of ours, I often turn to this recipe as one of our favorite simple weeknight dinner ideas. I serve it with roasted potatoes and even kids can resist the light, fluffy texture and cheesy, mild green chili flavor.
Adding cottage cheese to the cheesy egg mixture is builds up the structure, but melds in unrecognizably, so one one even knows it’s there! It’s a trick I use in this sausage cottage cheese quiche as well for the the perfect savory unison of flavors for morning, brunch or even breakfast-for-dinner!
I have made this recipe many times over the years. I always put everything together the night before in the fridge and take out 30 minutes before baking. It rises and is a beautiful puff. I serve with sour cream, salsa, cheddar cheese, and chives. I always get raves and request for the recipe.
—Charlene
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Ingredient Tid Bits
- Cottage Cheese – I used 4% milk fat small curd cottage cheese, but use any preferred. If you are worried about it affecting the texture, after it bakes the cottage cheese isn’t noticeable.
- Canned Diced Green Chilies – Look for these in the ethnic food aisle. They are very mild tasting and do not make the dish spicy. If you find fire-roasted green chilies, those add great flavor.
- Flour – Flour combined with baking powder gives the egg bake a lift and light texture. Substituting gluten-free flour also works and I’ve done it many times.
- Cheese – I recommend freshly grated cheese for smooth melting.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
One bowl prep
In a large bowl beat eggs until light and frothy, about 3 minutes. You can certainly whisk the eggs as well, but a hand mixer helps make the texture nice and light.
Add in goodness – cheese, green chiles, and cottage cheese
Add in the cottage cheese, flour, baking powder, green chilies, 2 cups of cheese, salt, and pepper. Mix to combine. If you’re wondering if you can leave out the flour, that wouldn’t be a problem. It will just have a slightly denser texture.
More cheese because, why not?
Pour into the prepared baking pan and sprinkle the remaining cheese on top. Bake for about 40-45 minutes, or until the top is lightly browned and a knife inserted in the center comes out without liquid.
Serving a smaller crowd? No problem! Halve the ingredients and bake in an 8X8 baking dish for 25-30 minutes.
More Yummy Ways To Make This!
We often enjoy egg casserole for dinner because it makes an affordable and easy main dish. We love eating it with crispy potato rosti, pancakes, or breakfast meats.
- Although the recipe isn’t spicy, you can increase the heat. Use hot green chilies, diced jalapeños. or mix in pepper jack cheese.
- For a bit of added smokiness use fire-roasted diced green chilies.
- Stir in breakfast meats, such as chopped cooked bacon, diced ham, or crumbled sausage before baking.
- To make a gluten-free egg and green chili casserole, replace the flour with and an all purpose gluten-free flour blend. I use Cup4Cup gluten-free flour, but any all purpose blend will work.
- Instead of colby jack cheese, try sharp cheddar cheese, Monterey jack cheese, pepper jack, or a mixture.
- Serve as is or add a dollop of sour cream, salsa, or hot sauce. Sometimes we like to add crushed tortilla chips on top too.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Egg Green Chile Casserole with Cottage Cheese
Ingredients
- 10 large eggs
- 2 cups (1 pint) cottage cheese
- ½ cup all purpose flour or gluten-free all purpose flour, (I recommend Cup4Cup gluten-free flour)
- 8 ounce cans chopped green chilies, mild
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 3 cups grated Colby Jack cheese (8 ounce block), divided
Instructions
- Preheat the oven to 350ºF and grease a 9 X 13-inch baking dish with non-stick cooking spray.
- In a large bowl beat together the eggs until light and frothy, about 3 minutes. Add in the cottage cheese, flour, green chilies, baking powder, salt, pepper, and 2 cups of cheese. Mix to combine.10 large eggs, 2 cups (1 pint) cottage cheese, ½ cup all purpose flour or gluten-free all purpose flour, 8 ounce cans chopped green chilies, 1 teaspoon baking powder, ½ teaspoon salt, ⅛ teaspoon pepper
- Pour into the prepared baking pan and sprinkle the remaining cheese on top. Bake, uncovered, for 40-45 minutes, or until the top is lightly browned and a knife inserted in the center comes out without liquid. Let stand for 5 minutes before slicing and serving.
Notes
Storing, Freezing, and reheating
Storing: Once the casserole has cooled, transfer to an airtight container and refrigerate up to 3 days. Make-Ahead: I wouldn’t recommend mixing this hours before baking due to the baking powder in the recipe. The egg puff bake would lose its lift and lightness. Luckily it’s very quick to throw together and only requires no prep time before baking. Freezing: This casserole is very freezer-friendly. Cool and wrap individual slices securely in plastic wrap and then transfer to a ziplock freezer bag. Thaw overnight before rewarming. Rewarming: For the microwave, heat at 50% power until almost heated through and then finish at full power until hot. Alternatively, place thawed leftovers in an ovenproof baking dish and cover with foil. Heat in a 325ºF oven for 10-15 minutes, remove foil, and continue baking until hot.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I have made this recipe many times over the years. I always put everything together the night before in the fridge and take out 30 minutes before baking. It rises and is a beautiful puff. I serve with sour creme, salsa, cheddar cheese, and chives. I always get raves and request for the recipe.
This is great, Charlene! Thanks so much for taking the time to share.
Best,
Melissa
This is delicious and healthy!
Thank you! Glad you enjoyed it!
Best,
Melissa
This is my new easy potluck recipe. Love it! Works great, just like all your recipes. Thank you!!!
Oooh, Anne!! Thanks so much 🙂
Best,
Melissa
Do you think I could use almond flour to make the recipe gluten free?
Hi Tami,
I wouldn’t recommend almond flour because it would add too much oil. An alternative would be to just omit the flour, but keep in the baking powder.
Best,
Melissa
Can you make this recipe into large muffin tins for easy to go egg bites?
Hi Cheryl,
I haven’t tried this, but I don’t see why not! I would grease the muffin cups liberally and try baking for about 17-20 minutes before checking.
Best,
Melissa