Green Chile & Cottage Cheese Egg Casserole

This Green Chile & Cottage Cheese Egg Casserole is so simple and delicious! It is light, airy, and oh so creamy! The cottage cheese adds a super creamy texture and it is nothing less than perfection. It is great for feeding a crowd, or for yourself to enjoy throughout the week!

This is one of my favorite breakfast casseroles of all time because it is packed with nutritional, clean ingredients and high in protein and can quickly be whipped up in one bowl. It can also feed a crowd!

BE SURE TO SAVE THIS GREEN CHILE BREAKFAST EGG CASSEROLE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

• Eggs – A whole dozen of eggs. If you wanted to reduce some additional calories, You could also do half eggs and half egg whites. You could get some extra protein in that way as well!
• Green Chilies – Diced green chilies give this dish the perfect flavor with a hint of spice.
• Cottage Cheese – Yes, I know it seems a little odd at first but trust me…it is a game changer! It really makes the texture fluffy & airy while added even more protein & calcium to your breakfast.
• Flour & baking powder– To help make this breakfast casserole fluffy and rise.
• Shredded Mexican style cheese (or any cheese you would like)
• Butter – Not much, but you need some butter to help keep the eggs stay soft and creamy. Butter also gives a lot of flavor!
• Salt & pepper – And any other seasonings you prefer, to taste
• Green onions – Finely chopped, light parts only.

How To Make It

1. Preheat your oven to 350F. Spray a deep 9×13 inch baking dish with non-stick spray.
2. Beat the eggs. I find it easiest to do this with an electric mixer.
3. Beat in the flour, baking powder & butter. Then fold in the the shredded cheese, cottage cheese green chilies, and green onions.
4. Pour your egg mixture into your prepared baking dish.
5. Bake for 40-45 minutes, or until the edges are browned and the center is set. Let cool for 10 minutes. Slice into 12-18 squares and dig in.

Can I Make This Casserole Ahead of Time?

Yes! One of the reasons why this casserole is so awesome! You can take 2 different approaches with making this casserole ahead of time:

1. You can mix up the ingredients, pour them into your baking dish, cover it and leave it in the fridge overnight to pop in the oven in the morning.
2. Or, you could actually go ahead and bake this casserole the night before and then just reheat it in the morning! This dish actually reheats up great! I make it frequently for my husband and I to enjoy throughout the week and just zap a piece in the microwave for 30 seconds or so!

Want to Make This Lower Carb?

Omit the flour & baking powder! The flour & baking flour just help the casserole rise and make it more fluffy but the casserole will taste exactly the same if you choose to omit it.

Optional Add Ins/Substitutions

• You can switch up the flavor by changing the type of cheese you use such as mozzarella or pepper jack!
• Add in a meat, such as turkey sausage or bacon. This will also give you more protein!
• Add some vegies – such as mushrooms or bell peppers.
• Make this breakfast casserole with a mixture of eggs & egg whites. You could use 6 eggs instead of 12, and then use liquid egg whites to make up the other 6.

Check Me Out on Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

View this post on Instagram

A post shared by Katie McLendon (@cookingkatielady)