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This Green Chile Egg Casserole is creamy, cheesy and so easy to make! Mild in spice, unique in flavor, and full of protein, this simple egg casserole makes a great addition to any brunch menu.
I fell in love with this Green Chile Egg Casserole at my baby shower 17+ years ago. I immediately asked for the recipe and have been making it ever since. It is creamy, cheesy, and SO exceptionally good thanks to slightly spicy green chiles.
Kristen's Key Tips for Green Chile Egg Casserole (Start Here!)
Before we jump into how to make this Green Chile Casserole, let's start with a few important tips that will ensure a creamy egg casserole with the most exceptional flavor.
- Don't skip the sauté! Taking a few minutes to soften the onions and green chiles in melted butter sets this recipe apart in the best way. They become buttery, tender, and create a rich base.
- Use full-fat cottage cheese. Fat-free cottage cheese has added stabilizers that prevent it from melting into the casserole as it bakes.
- Use mild green chilies. Be sure to purchase mild, not hot green chiles, or your egg casserole will be overly spicy.
- Grate the cheese yourself. For the smoothest melt, it is always best to grate the cheese from a block rather than using bagged shredded cheese that is coated in anti-caking agents.
- Get a jump start. This egg casserole can be prepared up to 24 hours before baking to make entertaining that much easier!
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. And while you will find detailed instructions in the recipe card, this step-by-step section is designed to help you achieve perfect results.
- Sauté Onions and Green Chiles. Melt butter in a medium skillet and then add in the minced onion and diced green chiles. Cook, stirring often, until the onions are just softened.
- Whisk Milk with Dry Ingredients. In a small bowl or blender, whisk together the milk, flour, and baking powder until completely smooth and incorporated. This ensures the dry ingredients are fully dissolved, giving your egg casserole a smooth texture.
- Combine Ingredients. In a large mixing bowl whisk together the eggs, flour mixture, sauteed onions and green chiles, cottage cheese, seasoned salt, and shredded cheese until well incorporated.
- Bake. Pour the egg mixture into a buttered baking dish and bake until the casserole is set, slightly browned, and puffy.
- Serve. Serve this Green Chile Egg Casserole warm or at room temperature. And while delicious as is, I love topping with sour cream, diced tomatoes, and cilantro to complement the Tex-Mex flavors.
Round Out Brunch
This Green Chile Egg Casserole may be unexpected, but it is completely divine! Serve alongside a Strawberry Spinach Salad, Sour Cream Coffee Cake (or Blueberry Lemon Coffee Cake), and Bellinis for a memorable, yet simple, brunch everyone will rave about!
Make Ahead Directions
This Green Chile Egg Casserole can be made in advance using one of the following two methods, making it perfect for entertaining.
- Assemble up to Baking: Prepare up to baking, cover with plastic wrap, and refrigerate it for up to 24 hours. Remove the unbaked casserole from the refrigerator and let it sit at room temperature for 30 minutes. After 30 minutes, remove the plastic wrap and bake as directed.
- Bake and Reheat: Prepare and bake the casserole as directed. Once baked, let cool completely, cover, and refrigerate for up to 48 hours. Before serving, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. After 30 minutes, remove the plastic wrap, cover with foil, and bake at 300°F (150°C) for 20-25 minutes just to take the chill off.
More Favorite Breakfast Casseroles
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Green Chile Egg Casserole
Video
Ingredients
- 2 tablespoons unsalted butter
- ½ small yellow 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, full-fat is best
- 1 cup Colby Jack cheese, shredded
Instructions
- Preheat oven to 350℉ (175℃) and lightly butter a 9x13 pan casserole dish.
- In a small saute pan, melt 2 tablespoons unsalted butter over medium-low heat. Once the butter is melted, add in ½ small yellow onion (minced) and 4.5 ounces canned mild chopped green chiles and saute for 5-6 minutes or until the onions are softened. Set mixture aside.
- In a small bowl, whisk together ½ cup milk, ⅓ cup all-purpose flour, and 1 teaspoon baking powder until completely smooth and incorporated.
- In a large mixing bowl whisk 10 large eggs with 1 teaspoon seasoned salt , 1 cup cottage cheese, and 1 cup Colby Jack cheese (shredded). 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally shared in 2019 and updated in 2025.
Do you know if substituting the flour with almond or coconut flour instead would give the same results in taste and texture?
Hi Karen! I doubt that will yield the same results. Both require more moisture than all-purpose flour. If you want to try it, maybe only 2 tablespoons.