If you’re on the hunt for a delicious, hearty breakfast or brunch option, you’re in for a treat with this Green Chile Egg Casserole! This dish is packed with flavorful ingredients that come together beautifully to create a satisfying meal.
Whether you’re hosting friends or looking for something simple for your family, this casserole checks all the boxes.
Let’s dive into what makes this egg casserole so special!
Why This Recipe Is a Must-Try
This Green Chile Egg Casserole is not only easy to prepare, but it is also incredibly versatile.
You can enjoy it for breakfast, brunch, or even as a light dinner.
The combination of creamy cottage cheese, rich heavy cream, and spicy green chiles makes each bite a delight.
Plus, it’s a fantastic way to feed a crowd, making it perfect for holiday gatherings or family get-togethers.
Trust me, everyone will be coming back for seconds!
Ingredients
- 12 large eggs
- 1 cup (250 g) cottage cheese
- ⅔ cup (80 g) all-purpose flour
- ½ cup (120 ml) heavy cream
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups (170 g) pepper jack cheese, shredded
- 1 ½ cups (170 g) cheddar cheese, shredded
- 2 (4-ounce) cans (225 g) diced green chiles, undrained
How To Make Green Chile Egg Casserole
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C).
Grease a 9×13-inch baking dish to ensure your casserole doesn’t stick.
Step 2: Whisk Together the Eggs
In a large mixing bowl, crack the 12 large eggs.
Whisk them until they are well combined and fluffy.
This is going to create a nice base for our casserole.
Step 3: Mix in the Cottage Cheese and Cream
Add 1 cup of cottage cheese and ½ cup of heavy cream to the eggs.
Stir gently until the mixture is smooth.
The cottage cheese adds creaminess and a bit of texture that you’ll absolutely love!
Step 4: Add the Dry Ingredients
In another bowl, combine ⅔ cup of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
Slowly add this dry mixture into the wet ingredients, stirring continuously.
This helps to avoid lumps and ensures a creamy consistency.
Step 5: Cheese Time!
Now it’s time to mix in the cheeses! Add 1 ½ cups of shredded pepper jack cheese and 1 ½ cups of shredded cheddar cheese into the egg mixture.
As you stir, you’ll notice the delicious scents filling your kitchen.
Finally, fold in the 2 cans of diced green chiles.
Don’t drain them; you want that flavor!
Step 6: Pour and Bake
Pour the entire mixture into your prepared baking dish.
Spread it out evenly before popping it in the oven.
Bake for about 30-35 minutes or until the edges are golden and the center is set.
The aroma will be irresistible!
Step 7: Let it Rest
After baking, allow your casserole to sit for about 5-10 minutes before cutting into it.
This little resting period helps the casserole firm up a bit, making it easier to serve.
Expert Tips
- For extra flavor, consider sautéing some onions or bell peppers to add to your mixture.
- Make sure to use room temperature eggs for a fluffier texture.
- If you want a spicier kick, try using spicy pepper jack cheese or add jalapeños.
- This casserole is great for making ahead. Mix and assemble it the night before and bake it in the morning.
Variations and Customizations
- Swap the cheeses! Try adding mozzarella or feta for a different flavor profile.
- Add in some cooked bacon or sausage for some extra protein and heartiness.
- For a vegetarian option, include more vegetables like spinach, zucchini, or mushrooms.
- Top with fresh herbs like cilantro or green onions after baking for a burst of freshness.
How to Store Leftovers
If you find yourself with leftovers (though I doubt you will!), you can store them covered in the refrigerator for up to 3-4 days.
To reheat, simply pop them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
FAQ
Can I make this casserole ahead of time?
Absolutely! You can prepare the mixture the night before and store it in the fridge.
Just pour it into the baking dish and bake it in the morning for a fresh breakfast.
Can I freeze the Green Chile Egg Casserole?
Yes! You can freeze it before or after baking.
Just make sure to wrap it tightly, and it should last about 2-3 months in the freezer.
Thaw it in the fridge before baking.
What can I serve with Green Chile Egg Casserole?
This casserole pairs beautifully with a side of fresh fruit, a light salad, or some crispy hash browns.
You can also serve it with salsa or avocado for added flavor.
How do I know when the casserole is done baking?
You’ll know it’s done when the edges are golden brown and the center is set.
You can also insert a toothpick into the center; if it comes out clean, it’s ready to go!
Conclusion
This Green Chile Egg Casserole is a simple yet scrumptious dish that will impress your family and friends alike.
With its cheesy goodness and comforting flavors, it’s bound to become a staple in your breakfast rotation.
So gather your ingredients, get your oven preheating, and treat yourself to this amazing casserole.
You won’t regret it! Enjoy!
Green Chile Egg Casserole
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Eggs
- 12 large eggs
Dairy
- 1 cup cottage cheese
- ½ cup heavy cream
Dry Ingredients
- ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Cheeses
- 1 ½ cups pepper jack cheese, shredded
- 1 ½ cups cheddar cheese, shredded
Green Chiles
- 2 cans diced green chiles, undrained 4-ounce cans
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Step 2: In a large mixing bowl, crack the 12 large eggs and whisk until well combined and fluffy.
- Step 3: Add 1 cup of cottage cheese and ½ cup of heavy cream to the eggs, stirring gently until smooth.
- Step 4: In another bowl, combine ⅔ cup of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Slowly add this dry mixture into the wet ingredients, stirring continuously.
- Step 5: Mix in 1 ½ cups of shredded pepper jack cheese and 1 ½ cups of shredded cheddar cheese into the egg mixture, then fold in the 2 cans of diced green chiles.
- Step 6: Pour the entire mixture into your prepared baking dish and spread it out evenly. Bake for about 30-35 minutes or until the edges are golden and the center is set.
- Step 7: Allow the casserole to sit for about 5-10 minutes before cutting into it.
