Green Chile Egg Casserole
Mildly spiced, uniquely flavored, and high in protein, this simple Green Chile egg casserole is creamy, cheesy, and suited to breakfast, brunch, or dinner.
Servings: 8
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 sauté pan, melt 2 tablespoons unsalted butter over medium-low heat. Once the butter is melted, add in the minced onions and green chiles and sauté 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, the edges are set, and the center is every so slightly wobbly.
- Serve warm or at room temperature.
Video
Notes
Note on Cheese: Colby Jack, Monterey Jack, Swiss, or Cheddar Cheese all work well in this casserole, but keep in mind that for the smoothest melt, grate the cheese from a block rather than using pre-grated cheese.
Gluten-Free: Use a 1:1 gluten-free flour in place of the all-purpose flour.
No Seasoned Salt? Use ¼ teaspoon garlic powder and ¾ teaspoon kosher salt, or simply use ¾ teaspoon kosher salt.
Halving Recipe: Cut the ingredients in half and bake in an 8x8 greased baking dish for 35-40 minutes.
Make-Ahead Instructions:Prepare up to baking, cover with plastic wrap, and refrigerate 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.
Storage: Store leftover egg casserole tightly covered in the baking dish (or transfer to airtight container) and store in the refrigerator for up to 5 days. Reheat on a heat-safe plate in the microwave as desired.
Nutrition
Calories: 224kcal | Carbohydrates: 7g | Protein: 14g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 233mg | Sodium: 596mg | Potassium: 206mg | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 0.3mg | Calcium: 205mg | Iron: 1.4mg
