Green Chili Egg Casserole is an awesome dish for an easy breakfast or brunch. With plenty of cheese and green chilis, it’s a scrumptious and simple Mexican-inspired dish.
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Eggs, cheese, and green chilis come together in this delicious casserole recipe to make for the ultimate breakfast dish. It’s tangy, savory, and creamy – a wonderful flavor trio. We love to make this recipe when we want something that’s easy to make, but seems like it took a lot of time and effort.
One of the best parts about this green chili egg casserole is that you can prepare everything the night before and bake it fresh in the morning. That means you don’t have to cook first thing in the morning! Just pop it in the oven and continue your usual morning routine.
Ingredients You Need
- Eggs: this wouldn’t be an egg casserole without eggs! Make sure to mix the eggs until there are no streaks.
- All-Purpose Flour: gluten-free flour can also be used if you’re following a gluten-free diet.
- Baking Powder: this will help the casserole to rise, so it’s best not to skip this ingredient.
- Small Curd Cottage Cheese: don’t worry if you are not a fan of cottage cheese. The cottage cheese will melt into the casserole and won’t change its taste.
- Mexican Cheese Blend: you can use store-bought grated cheese, or a blend of Monterey Jack, Cheddar, Asadero, and Queso Quesadilla.
- Salted Butter
- Diced Green Chilis: these chilis are not spicy, but add a lovely smokiness to the casserole.
How to Make Green Chili Egg Casserole
Preheat oven to 350°F. Grease an 8×8” baking dish and set aside.
Add the cottage cheese, shredded cheese, butter, and green chilies. Mix with a spatula. Pour the mixture into the baking dish.
Put it in the oven and bake uncovered for 35-40 minutes, until the eggs are set and the top is just slightly browned.
Cool for 5-10 minutes before serving.
Substitutions & Variations
- Cheese: switch out the Mexican blend cheese for whichever cheeses you prefer. It’s best to stick with cheeses that are low in moisture and melt well (i.e. gouda).
- Spicy: green chilis aren’t spicy, but feel free to add in some diced jalapenos for a bit of heat.
- Keto: cut out the flour and baking powder to make the casserole keto-friendly. The texture won’t be as fluffy, but the taste shouldn’t change too much.
Questions About the Recipe
Can I skip the cottage cheese?
Cottage cheese isn’t everyone’s favorite cheese, but it adds a ton of moisture and flavor to the green chili egg casserole, so we recommend keeping it in. The cottage cheese melts into the casserole and is almost unnoticeable. If you try this recipe, and still don’t like the use of cottage cheese, then feel free to skip it the next time.
How can I store leftovers?
A great way to store the casserole is to cut it into individual slices, then wrap them in cling film or place them into an airtight container. Keep them in the fridge for about 3 days, or in the freezer for a month. You’ll have breakfast ready for the week!
Reheat the slices in the microwave in intervals of 30 seconds until it is warmed through.
Are the green chilis spicy?
No, they are not spicy. When you’re buying the diced green chilis, make sure to carefully read the packaging. Some varieties of green chilis can be spicy, but it will say so on the packaging. I usually buy the mild chilis so you get the flavor but no heat.
Tips & Notes
- Feel free to prepare the casserole the night before. Cover it and leave it in the fridge uncooked. Remove it from the fridge for 15 minutes, then bake according to the directions.
- Double the recipe and bake it in a 9×13” baking dish.
What to serve it with
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Green Chili Egg Casserole
- 6 eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup small curd cottage cheese
- 1 1/2 cups Mexican cheese blend shredded
- 3 tablespoons salted butter melted
- 4 ounces diced green chilis
- Preheat oven to 350°F. Grease an 8×8” baking dish and set aside.
- In a mixing bowl, beat the eggs with a hand mixer until light, about 3 minutes.
- Add flour, baking powder, and salt. Beat on low for 30 seconds.
- Add cottage cheese, shredded cheese, butter, and green chilies. Mix with a spatula.
- Pour the mixture into the baking dish. Put it in the oven and bake uncovered for 35-40 minutes, until the eggs are set and the top is just slightly browned.
- Cool for 5-10 minutes before serving.
- You can prepare the dish the night before. Just cover and refrigerate, uncooked. Remove from fridge 15 minutes before baking the next day.
- You can double the recipe. Bake in a 9×13” baking dish.
🥧 If you’re interested in more great recipes, I share all my favorite Instant Pot recipes over at A Pressure Cooker Kitchen, air fryer recipes at Air Fry Anytime, and cocktails and drinks at Savored Sips. Check it out today!
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Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.