Green Chile Egg Casserole
This Green Chile Egg Casserole is a delicious and hearty breakfast or brunch option, packed with creamy cottage cheese, rich heavy cream, and spicy green chiles.
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.
Notes
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.