A zesty, cheesy, super-tasty casserole that is truly simple to make.
Who doesn’t love a casserole? Warm, satisfying, hearty, and full of flavor, casseroles are easy to put together, full of wonderful ingredients, and make great leftovers, too. And here’s one that not only has all of those features, but it’s mixed in one bowl and baked in one dish, so there’s hardly any cleanup.
Green chili egg casserole, dare I say it, is one of the most perfect foods? I do! And here’s why. First, it has a rich, savory flavor from eggs and three—yes, three!—different kinds of cheese, plus a great kick from diced green chilis. It also has a soft yet sturdy texture. It’s light and fluffy with bits of piquant pepper in every bite. What else makes it perfect? It’s a great source of protein. And, finally, this baby comes out of the oven with that irresistibly gooey, bubbly, crunchy top that everyone craves in a casserole.
Green chili egg casserole makes a great weekday or weekend breakfast, but it’s also a crowd-pleaser when you’re having people over for brunch. I’ve also made it on the fly when I’m struggling to find something quick but delicious to serve for dinner that will please even the most finicky eaters in my house.
Canned Diced Green Chilis
Generally, most canned diced green chilis are Anaheims, a mild green chili pepper originally from New Mexico but made popular in Anaheim, CA, by the farmer who packaged and sold them under his own name—one we rely on in the Mexican food brand world: Ortega. You can also purchase canned, diced Hatch green chilis, also known as New Mexico chilis, where they are exclusively grown. Hatch chilis are a bit hotter than Anaheims. If you want even more of a kick in your casserole, you can use diced jalapeños. Or if you want the flavor but no heat at all, use fresh, diced green bell peppers.
How Do I Store Leftovers?
Leftover cooked and cooled green chili egg casserole can be stored in an airtight container in the fridge for up to 4 days and in the freezer for up to 2 months. Thaw frozen casserole overnight in the fridge and reheat in the microwave.
Serving Suggestions
For a hearty, delicious breakfast, serve green chili egg casserole with a side of Bacon, some crunchy Home Fries, and a Mixed Berry Smoothie (so you can get your fruit and veggies in first thing in the morning). For a great lunch with a Southwestern theme, serve squares of green chili egg casserole with these Anaheim Stuffed Peppers and a side of Homemade Enchilada Sauce.
Hosting a special brunch? Try this impressive menu celebrating casseroles: green chili egg casserole, Hash Brown Breakfast Casserole, Streusel French Toast Casserole (make it with Challah), and this stunning Fruit Basket Cake for dessert.
Green Chili Egg Casserole
Ingredients
- 12 large eggs
- 1/2 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- Kosher salt to taste
- 16 ounces small curd cottage cheese
- 8 ounces Monterey Jack cheese shredded
- 8 ounces cheddar cheese shredded
- 1/3 cup unsalted butter melted
- 2 cans (4 ounces each) diced green chilis
Instructions
- Preheat the oven to 350°F.
- Grease a 9×13-inch baking dish with butter.
- In a large bowl, beat the eggs until fluffy. Add flour, baking powder, and salt, and mix well. Stir in cottage cheese, Monterey Jack cheese, cheddar cheese, melted butter, and green chilis until combined.
- Pour the mixture into the prepared baking dish. Bake in the preheated oven for 40-65 minutes, or until the edges are golden and the center is set.
- Allow the casserole to cool for 5 minutes before slicing and serving.
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