Green Chile Egg Casserole is a simple, yet flavorful, egg casserole made with diced green chiles, creamy cottage cheese, and sharp cheese. This Egg Casserole comes together quickly or can even be prepped in advance, making it the ultimate addition to your brunch menu.
I fell in love with this recipe for Green Chile Egg Casserole 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.
After one bite, I immediately asked for the recipe and this recipe 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 to the rich base. And don't worry, it is not really that spicy, my daughter has a sensitive palate to spice and still loves this egg casserole.
While the combination may sound odd, trust me on the fact that this recipe is delicious! It is a nice change-up from classics like Hash Brown Breakfast Casserole and Quiche Lorraine (not that there is ANYTHING wrong with either of those recipes!)
But this Green Chile Egg Casserole is a unique and unexpected recipe that guests rave about--myself included.
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 a 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 additional flavor.
How to Make Green Chile Egg Casserole
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) 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. Aternatively, mix the flour, baking powder, and milk together in a blender until smooth. You want to be sure your flour and baking powder are fully incorporated in 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.
Green Chile Egg Casserole can be served warm or at room temperature, making that yet another reason this is a casserole perfect for entertaining with!
While this casserole is delicious all on its own, it is also delightful served with fresh diced tomatoes, diced onions, cilantro, salsa, and/or sour cream.
Make Ahead Directions
You have two options for preparing this Green Chile Egg Casserole in advance. You can prep the casserole up to baking, cover, refrigerate for up to 24 hours, and bake 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. Yet another reason Green Chile Egg Casserole is a great recipe to make for friends or gatherings!
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 butter
- ½ small onion minced
- 4.5 ounces canned mild chopped green chiles
- ½ cup milk or cream
- ⅓ cup flour
- 1 teaspoon baking powder
- 10 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.