This Green Chile Egg Casserole is so simple and delicious! It has the perfect amount of spice and is so light & airy! 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 high in protein and not full of potatoes or bread. It is also a staple for any special occasion or holiday. This recipe is incredibly easy, which means more time relaxing with family and less time in the kitchen missing out on all the fun!
The best part about this breakfast casserole is that it is a hit with whoever I make it for and can feed a crowd. Trust me, your picky kids will be going in for seconds!! You may also like my 55 Calorie Grab & Go Egg Bites!
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, I am sure you could 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 ad 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
- 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 – For seasoning.
- Green onions – Finely chopped. Green onions also help give this dish the perfect flavor.
How to make
- Preheat your oven to 350. Spray a deep 9×13 inch baking dish with non-stick spray.
- Beat the eggs. I find it easiest to do this in my stand up KitchenAid mixture, and then gradually add the remining ingredients as my mixer is going. I do not know what I would do without my stand-up mixer!
- Beat in the cottage cheese until creamy. You do not want any chunky pieces of cottage cheese!
- Mix in the shredded Mexican cheese, melted butter, green chilies, and green onions.
- Pour your egg mixture into your prepared baking dish.
- Bake for 40-45 minutes, or until the edges are browned and the center is set. Let cool for 10 minutes before slicing into squares and digging in. I cut mine into 18 squares.
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:
- 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.
- 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 more carb friendly?
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.
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!
Green Chile Egg Casserole
This Green Chile Egg Casserole is so simple and delicious! It has the perfect amount of spice and is so light & airy! The cottage cheese adds a super creamy texture and it is nothing less than perfection.
Ingredients
Instructions
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Preheat oven to 350°F. Spray a deep 9x13 inch baking dish with non-stick spray.
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In a large bowl, beat eggs with an electric mixer until light and fluffy. Mix in the flour, baking powder, salt and pepper.
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Now beat in the cottage cheese until your egg mixture is creamy and there are no big lumps.
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Mix in the Mexican shredded cheese, melted butter, green chilies, and green onions.
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Pour the egg mixture into your prepared baking dish.
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Bake for 40-45 minutes, or until edges are browned and center is set. Cool for about 10 minutes before slicing into squares and serving.
Serving Size 1 slice
Servings 18
- Amount Per Serving
- Calories 110kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2.9g15%
- Cholesterol 155mg52%
- Sodium 240mg10%
- Total Carbohydrate 4g2%
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
