This Egg Casserole made with green chiles is a quick and easy breakfast casserole that is creamy, cheesy, and full of flavor!
Pair this creamy, slightly spicy Green Chile Egg Casserole with Strawberry Spinach Salad, Sour Cream Coffee Cake, and Bellinis for a memorable, simple brunch everyone will rave about!
I fell in love with this recipe for Egg Casserole with Green Chiles at my baby shower for my now 13-year-old daughter. My dear friends showered me with love, encouragement, gifts, and an amazing brunch that included this divine Green Chile Egg Casserole.
And now this simple egg casserole has been a staple in my kitchen for over a decade now.
This egg casserole is super creamy, light, and fluffy, thanks to the addition of cottage cheese. But the real star is the mild green chiles that add a subtle heat that contrasts nicely with the rich base.
While the combination may sound odd, trust me on the fact that this recipe is delicious! Just like Hash Brown Breakfast Casserole and Quiche Lorraine, this recipe is always loved by my guests. It just also happens to also be unique and unexpected!
Notes on Ingredients Needed
- Cottage Cheese: I know cottage cheese sounds like an odd addition to an egg casserole. But the cottage cheese melts right into the eggs, adding tanginess and creaminess. Not to mention cottage cheese packs in protein! Be sure to use full-fat cottage cheese for the best results.
- Green Chiles: This recipe uses canned diced green chiles. Be sure to purchase mild, not hot green chiles, or your casserole will be overly spicy.
- Cheese: Adding shredded cheese will be sure to impart every bite with cheesy goodness. I recommend Colby Jack cheese, as it is a nice flavor companion to the green chiles. However, you can use cheddar, Monterey Jack, or even Swiss cheese.
- Flour: The flour is used to help the egg casserole set up and rise slightly. If you are gluten-free, use 1:1 gluten-free flour.
- Milk: Use any fat percentage of milk or cream you like. Half and half or cream will make this egg casserole that much more luscious.
- Seasoned Salt: Instead of using regular kosher salt, I love relying on my homemade seasoned salt, made with the addition of things like onion powder and garlic powder, to pack in the additional flavor.
How to Make Egg Casserole with Green Chiles
One of the many reasons I love this Green Chile Egg Casserole is that it is so easy to make. The most time-consuming part of the recipe (other than the baking) is sauteeing the onions and green chiles. But trust me, that added step sets this recipe apart from others in the best way.
- In a small saute pan, melt the butter over medium-low heat.
- Once the butter is melted, add in the onions and green chiles and saute for 5-6 minutes or until the onions are softened.
- Remove the mixture from the heat and let cool slightly.
- In a small bowl whisk together the milk, flour, and baking powder until completely smooth and incorporated. Alternatively, mix the flour, baking powder, and milk together in a blender until smooth. You want to be sure your flour and baking powder are both fully incorporated with the milk so that your egg casserole does not have lumps of flour or baking powder in the finished product.
- In a large mixing bowl whisk the eggs together with the cottage cheese, seasoned salt, cheese, chile and onion mixture, and the flour mixture.
- Pour the egg mixture into a lightly greased 9x13 casserole dish.
- Bake egg casserole at 350 degrees Fahrenheit until just set.
This Egg Casserole makes a perfect addition to any brunch menu. I love pairing it with a simple fruit salad and blueberry coffee cake, for a simple, flavorful brunch.
You can serve this breakfast casserole warm or at room temperature, yet another reason this is a casserole perfect for entertaining! While this egg casserole is delicious all on its own, it is also delightful when served with fresh diced tomatoes, diced onions, cilantro, salsa, and/or sour cream for topping.
Make Ahead Directions
You have two options for preparing this Egg Casserole in advance. You can prep the casserole up to baking, cover it, refrigerate it for up to 24 hours, and bake it right before serving. Or you can bake the casserole as directed, let it cool, and then reheat before serving, as this egg casserole heats up well.
More Breakfast Casserole Recipes
- Ham and Egg Breakfast Casserole
- Hashbrown Breakfast Casserole
- Overnight French Toast Casserole
- Instant Pot Breakfast Casserole
If you tried out this Green Chile Egg Casserole, I would love for you to leave a comment and review below.
Green Chile Egg Casserole
- 2 tablespoons unsalted butter
- ½ small onion minced
- 4.5 ounces canned mild chopped green chiles
- ½ cup milk or cream
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- 10 large eggs
- 1 teaspoon seasoned salt
- 1 cup cottage cheese
- 1 cup Colby Jack cheese shredded
- Preheat oven to 350 degrees F and lightly butter a 9x13 pan casserole dish.
- In a small saute pan, melt butter over medium-low heat.
- Once the butter is melted, add in the onions and green chiles and saute for 5-6 minutes or until the onions are softened. Set mixture aside.
- In a small bowl, whisk together milk, flour, and baking powder until completely smooth and incorporated.
- In a large mixing bowl whisk the eggs together with the cottage cheese, seasoned salt, and cheese together. Add in the sauteed chile mixture and flour mixture. Be sure to whisk until all is well incorporated.
- Pour the egg mixture into the prepared casserole dish and bake for 40-45 minutes or until eggs puff up and are set.
- Serve warm or at room temperature.
This post was originally shared in 2019 but updated in 2022 with a couple of new photos and tips.
I made this for supper tonight and it was delicious! Even my picky eaters liked it. Thank you for sharing your great recipes.
I am so happy to hear your family enjoyed Beth!
Great brunch idea! Love the addition of green chile, so much flavor.
This was the perfect brunch casserole! The green chiles add so much flavor and the cottage cheese helps make the texture so creamy and fluffy. I added in leftover rotisserie chicken and some fire roasted tomatoes and it tasted amazing!
What delicious additions Taylor! Thank you so much for sharing!
Hi Kristen, i,m going to make this, but I need to double it. Will it fit in one disposable foil pan and do I need to adjust the baking time?
Hi CT! You can certainly double this casserole, but I would recommend using 2 regular-sized 9x13 pans (disposable is fine). That way it will fit and cook evenly.
Can you freeze this? Should it be baked before or after freezing?
Hi Kerianne, I would freeze after baking. To freeze this Egg Casserole,bake and cool before freezing in a freezer safe pan (like a foil disposable pan). Wrap well in foil and freeze. Defrost in fridge night before planning to eat and then cook for 30 minutes at 350 or until warmed through.
Perfect for guests, especially when you have a mix of vegetarians and carnivores. Everyone loves this casserole and its super filling with all that protein!
Yes Sandra! My meat eaters love this dish as well--and yet perfect for my vegetarian daughter 🙂
This was the perfect recipe for our weekend brunch! I will definitely be making this again!
I am so glad you enjoyed Tayler!