With only 10 minutes of prep and the option to assemble the day before and simply pop this Green Chili Egg Casserole in the oven in the morning, this is the answer to the easiest, more flavorful, protein-packed breakfast of your life. Brace yourself for compliments and high-fives.
If you are agonizing over what to make for your next brunch that is as impressive as it is easy, this Green Chili Egg Casserole is the answer. Even though the recipe is vintage, it’s super on trend with the cottage cheese craze that is viral these days since it’s such a great source of healthy protein. Savory and satisfying, with a much punch of flavor from the diced green chilies, this breakfast casserole egg bake is assembled in under 10 minutes and never mushy or soggy like the croissant casseroles that you usually see.
Breakfast is the most important meal of the day! Some of our other favorites for holidays or weekends are Crepes Recipe (How to Make Crepes and Crepe Filling Ideas) , Copycat Waffle Love Liège Waffles , or Biscuits and Gravy Casserole !
Why You’ll Love this Overnight Egg Bake Casserole
Make ahead breakfast casseroles are a staple for any holiday or special occasion for lots of reasons:
- Breakfast casseroles are quick to throw together, can be made in advance, and easily feed a crowd.
- They are savory and delicious, which is a nice change of pace from all the sweets.
- Overnight egg casseroles are packed with protein so they are filling.
I think this green chili egg casserole is perfect for Christmas and Easter, as well as Mother’s Day (seriously dads, you got this one – it’s crazy easy), brunches, or even on nights when you don’t know what to make and want to do breakfast for dinner (who’s with me loving breakfast for dinner?!).
Is This an Overnight Breakfast Casserole?
Yes! You can take one of two approaches if you want to make this green chili egg casserole in advance. You can mix up the ingredients and pour them into the pan the night before, then cover it and leave it in the fridge to pop in the oven in the morning.
Or you could actually go ahead and bake this make ahead breakfast casserole and then just reheat until warm. It actually heats up great!
Egg Casserole Ingredients
- Eggs – Use large, fresh eggs for the best taste.
- Cottage cheese – The secret ingredient! You won’t actually taste the cottage cheese or notice the texture. Most of my family aren’t cottage cheese fans like I am and even they gobble this dish right up.
- Mexican cheese blend – You can be pre-grated bags from the store or just use a combination of grated medium or sharp cheddar, monterey jack, and pepper jack cheese.
- Mild diced green chiles – These are the kind that come in a can. You will want to drain the juice before adding to your casserole.
- Salted butter – For a rich, buttery flavor.
- All-purpose flour
- Baking powder
- Salt
How to Make an Egg Bake Casserole with Green Chili
- Beat the eggs. I find it easiest to just do this in my stand mixer, but you could really do this whole thing by hand using a whisk.
- Mix in the flour, baking powder, and salt.
- Add in the cottage cheese, shredded cheese, butter, and diced green chilies, stirring just until combined.
- Pour into a buttered 9×13-inch baking dish, then bake in the oven at 350°F for 35-40 minutes until browned around the edges and set in the center.
- Wait just a few minutes for it to cool and set up a bit, then slice and serve warm!
Green Chili Egg Casserole Recipe Tips
- Cottage Cheese – If you are hung up on the addition of cottage cheese in this green chili egg casserole, it really bakes into the casserole and the texture (which seems to be the issue for some people) is hardly noticeable (and a non-issue if you already like cottage cheese).
- Eggs & Flour – The eggs get a little rise and structure from a combination of just ½ cup of flour and a little baking powder. The flour to egg ratio is really small and doesn’t even come close to making this more like a German pancake.
- Cheese – I love Tillamook’s shredded farmstyle cut cheese. It is so good and melts better than any other pre-grated cheese that I have tried.
- Mix-Ins – You can totally change things up to make any flavor combo you feel like or use whatever cheese or other mix-ins you have on hand. Sub in mozzarella cheese, add some bacon or cooked and crumbled sausage or veggies.
- Toppings – I set aside a little of the cheese and green onions to sprinkle over the top of my casserole, just to make it look a little bit nicer for these photos, but honestly, usually I just mix it all in.
- Meal Prep – You can slice the cooked green chili egg casserole and freeze it individually for quick morning breakfasts. It’s not as great as when it is freshly made, but it’s still pretty good.
- Spice Levels – This is really like a crustless quiche and the diced green chilies are really mild , so there is no need to worry about your family thinking this is too spicy. Unless you get the hot diced green chilies on accident!
What to Serve with Green Chili Casserole
Here are some ideas for things to serve with your green chili egg casserole to round out your meal.
- Fresh Fruit: A fruit salad or a platter of sliced fruit can complement the savory flavors of an egg casserole.
- Breakfast Potatoes: Roasted or hash brown potatoes add heartiness to the meal.
- Bacon or Sausage: If you’re looking for a more protein-heavy option, bacon or sausage links work well.
- Croissants or Pastries: For a brunch feel, offering croissants, muffins, or pastries can be a delightful addition.
- Waffles: We love serving this casserole for breakfast on Christmas morning with Liege waffles for a special meal.
- Toast or Bread: Serve with slices of toast, baguette, or crusty bread to mop up the delicious egg mixture. Toasted English muffins would be another great option.
How to Store this Egg Casserole Recipe
To store leftovers, let them cool, then cover them well with plastic wrap or transfer slices of the casserole to an airtight container and refrigerate for up to 4 days.
You can also freeze leftovers for up to 2 months. Let them thaw in the fridge overnight before reheating in the microwave or oven and serving.
Your green chili egg casserole shouldn’t be rubbery if made properly, but if you have issues here are the most common mistakes I have seen people make. Overcooking: Eggs cook quickly, and if left in the oven or on the stove for too long, they can become overcooked and rubbery. Keep an eye on the bake and try not to overcook it. High Heat: Cooking eggs at too high a temperature can cause them to cook too quickly on the outside while remaining undercooked or rubbery inside. Using Low-Fat Ingredients: Using only egg whites or low-fat dairy products might result in a rubbery texture as they lack the richness that whole eggs and full-fat dairy provide.
Frittatas and egg casseroles differ primarily in their cooking methods and textures. Frittatas are made by starting on the stovetop and finished in the oven, typically cooked in a skillet to create a round, flat shape with a custardy center. Ingredients are mixed directly into beaten eggs. Egg casseroles are entirely baked in the oven in a dish, allowing for various shapes. They often involve layering ingredients like bread, meats, and vegetables, with the egg mixture poured over them, resulting in a consistent texture throughout the dish. The main distinctions lie in their cooking techniques, shapes, and how ingredients are incorporated, affecting their textures and presentation.
No, you do not have to refrigerate this egg casserole before baking unless you are assembling it the night before and baking the next day.
If your breakfast casserole is dry, chances are it got overbaked by quite a bit. There’s not a lot you can do to save it at that point but you could drizzle some of our easy blender hollandaise sauce over it to help cover some of the dryness.
More like this Egg Bake Recipe:
- Peppery Scrambled Macaroni & Eggs (sounds weird, tastes amazing, trust me – it’s legitimately our favorite breakfast)
- Cheesy Overnight Hashbrown Breakfast Casserole from the Food Charlatan
- Easy, Ultimate Breakfast Frittata
- Tater Tot Breakfast Casserole from Simply Whisked
- Caprese Quiche from The Life Jolie
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Egg Casserole Recipe
Ingredients123
- ▢ 12 large eggs
- ▢ 1/2 cup all-purpose flour scooped and leveled (70g)
- ▢ 1 teaspoon baking powder
- ▢ 1/2 teaspoon salt
- ▢ 1 pint cottage cheese (about 2 cups)
- ▢ 3 cups shredded Mexican cheese blend (or any combination of cheddar, monterey jack, and pepper jack)
- ▢ 6 Tablespoons salted butter melted
- ▢ 8 ounces mild diced green chilies
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch baking dish.
- In a large bowl using an electric hand mixer or stand mixer, beat eggs until light. 12 large eggs
- Add flour, baking powder, and salt. Mix well. ½ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Add cottage cheese, Mexican cheese blend, butter, and green chilies. Mix until combined. Pour into prepared baking dish. Bake immediately or cover and refrigerate overnight. 1 pint cottage cheese, 3 cups shredded Mexican cheese blend, 6 Tablespoons salted butter, 8 ounces mild diced green chilies
- Bake, uncovered, for 35-40 minutes or until edges on top are browned and center is set and appears firm. Cool 5 minutes before cutting and serving.
Video
Notes
- This recipe is on page 17 of my cookbook, House of Nash Eats Everyday !
Nutrition
Egg Casserole Recipe
Ingredients
- 12 large eggs
- 1/2 cup all-purpose flour scooped and leveled (70g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pint cottage cheese (about 2 cups)
- 3 cups shredded Mexican cheese blend (or any combination of cheddar, monterey jack, and pepper jack)
- 6 Tablespoons salted butter melted
- 8 ounces mild diced green chilies
Instructions
- Preheat oven to 350°F. Butter a 9x13-inch baking dish.
- In a large bowl using an electric hand mixer or stand mixer, beat eggs until light. 12 large eggs
- Add flour, baking powder, and salt. Mix well. 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- Add cottage cheese, Mexican cheese blend, butter, and green chilies. Mix until combined. Pour into prepared baking dish. Bake immediately or cover and refrigerate overnight. 1 pint cottage cheese, 3 cups shredded Mexican cheese blend, 6 Tablespoons salted butter, 8 ounces mild diced green chilies
- Bake, uncovered, for 35-40 minutes or until edges on top are browned and center is set and appears firm. Cool 5 minutes before cutting and serving.
Video
Notes
- This recipe is on page 17 of my cookbook, House of Nash Eats Everyday !
Nutrition
QR code
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