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!
Why you’ll love egg and green chili casserole
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 green chili egg 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, such as sausage hash brown casserole, Mexican frittata, or even snack size breakfast egg muffins. This green chili egg puff has a light, fluffy texture with a mild flavor that even kids enjoy.
Egg green chile casserole with cottage cheese keeps the inside airy, but with a crispy cheese topping. It’s the perfect unison of flavors for morning, brunch or even breakfast-for-dinner!
Ingredient Notes
- 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. After you become a fan, be sure to check out Crustless Cottage Cheese Quiche as well!
- 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 great!
- Cheese – I recommend freshly grated cheese for smooth melting.
how to make egg green chile casserole
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Preheat the oven to 350ºF and grease a 9 X 13-inch baking dish with non-stick cooking spray.
- In a large bowl beat eggs until light and frothy, about 3 minutes.
- Add in the cottage cheese, flour, baking powder, green chilies, 2 cups of cheese, salt, and pepper. Mix to combine.
- 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.
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.
Additions and modifications
- Although this egg casserole 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.
- 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.
frequently asked questions
No. Diced green chilies are mild Anaheim peppers and are not spicy. For a bit of added smokiness use fire-roasted diced green chilies.
Yes. If you are looking for a gluten-free egg bake, this is the perfect recipe! Simply swap out the flour with gluten-free all purpose flour and bake as directed. The difference in taste and texture is indistinguishable so all guests can enjoy one delicious casserole!
Yes. To make a smaller casserole, halve the ingredients and bake in an 8X8 baking dish for 25-30 minutes.
Click here to see the step-by-step web story instructions for this recipe!
more easy breakfast recipes
These recipes make great sides to pair along with breakfast or brunch. If you are serving this casserole for dinner, check out these easy quiche side dishes for more ideas!
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Egg Green Chile Casserole
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.
- 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.
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Recipe 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.Additions and modifications
- Although this egg casserole 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.
- 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.
- To make a smaller casserole, halve the ingredients and bake in an 8X8 baking dish for 25-30 minutes.
Nutrition
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Anne DeClute says
This is my new easy potluck recipe. Love it! Works great, just like all your recipes. Thank you!!!
Melissa Erdelac says
Oooh, Anne!! Thanks so much 🙂
Best,
Melissa
cheryl a whyte says
Can you make this recipe into large muffin tins for easy to go egg bites?
Melissa Erdelac says
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