With only 10 minutes of prep and the option to assemble the day before and simply pop this Green Chili Egg Casserole in the oven in the morning, this is the answer to the easiest, more flavorful, protein-packed breakfast of your life. Brace yourself for compliments and high-fives.
Table of Contents
- Breakfast Egg Casserole Recipe
- Why You’ll Love this Overnight Egg Bake Casserole
- Is this an overnight breakfast casserole?
- Egg Casserole Ingredients
- How to Make an Egg Bake Casserole with Green Chili
- Green Chili Egg Casserole Recipe Tips
- What to Serve with Green Chili Casserole
- How to Store this Egg Casserole Recipe
- Green Chili Egg Bake Recipe FAQs
- More like this Egg Bake Recipe:
- More Favorites from House of Nash Eats
- Egg Casserole Recipe Recipe
Breakfast Egg Casserole Recipe
If you are agonizing over what to make for your next brunch that is as impressive as it is easy, this Green Chili Egg Casserole is the answer. Even though the recipe is vintage, it’s super on trend with the cottage cheese craze that is viral these days since it’s such a great source of healthy protein. Savory and satisfying, with a much punch of flavor from the diced green chilies, this breakfast casserole egg bake is assembled in under 10 minutes and never mushy or soggy like the croissant casseroles that you usually see.
Breakfast is the most important meal of the day! Some of our other favorites for holidays or weekends are Crepes Recipe (How to Make Crepes and Crepe Filling Ideas), Copycat Waffle Love Liège Waffles, or Biscuits and Gravy Casserole!
Why You’ll Love this Overnight Egg Bake Casserole
Make ahead breakfast casseroles are a staple for any holiday or special occasion for lots of reasons:
- Breakfast casseroles are quick to throw together, can be made in advance, and easily feed a crowd.
- They are savory and delicious, which is a nice change of pace from all the sweets.
- Overnight egg casseroles are packed with protein so they are filling.
I think this green chili egg casserole is perfect for Christmas and Easter, as well as Mother’s Day (seriously dads, you got this one – it’s crazy easy), brunches, or even on nights when you don’t know what to make and want to do breakfast for dinner (who’s with me loving breakfast for dinner?!).
Is this an overnight breakfast casserole?
Yes! You can take one of two approaches if you want to make this green chili egg casserole in advance. You can mix up the ingredients and pour them into the pan the night before, then cover it and leave it in the fridge to pop in the oven in the morning.
Or you could actually go ahead and bake this make ahead breakfast casserole and then just reheat until warm. It actually heats up great!
Egg Casserole Ingredients
- Eggs – Use large, fresh eggs for the best taste.
- Cottage cheese – The secret ingredient! You won’t actually taste the cottage cheese or notice the texture. Most of my family aren’t cottage cheese fans like I am and even they gobble this dish right up.
- Mexican cheese blend – You can be pre-grated bags from the store or just use a combination of grated medium or sharp cheddar, monterey jack, and pepper jack cheese.
- Mild diced green chiles – These are the kind that come in a can. You will want to drain the juice before adding to your casserole.
- Salted butter – For a rich, buttery flavor.
- All-purpose flour
- Baking powder
- Salt
How to Make an Egg Bake Casserole with Green Chili
- Beat the eggs. I find it easiest to just do this in my stand mixer, but you could really do this whole thing by hand using a whisk.
- Mix in the flour, baking powder, and salt.
- Add in the cottage cheese, shredded cheese, butter, and diced green chilies, stirring just until combined.
- Pour into a buttered 9×13-inch baking dish, then bake in the oven at 350 degrees F for 35-40 minutes until browned around the edges and set in the center.
- Wait just a few minutes for it to cool and set up a bit, then slice and serve warm!
Green Chili Egg Casserole Recipe Tips
- Cottage Cheese – If you are hung up on the addition of cottage cheese in this green chili egg casserole, it really bakes into the casserole and the texture (which seems to be the issue for some people) is hardly noticeable (and a non-issue if you already like cottage cheese).
- Eggs & Flour – The eggs get a little rise and structure from a combination of just ½ cup of flour and a little baking powder. The flour to egg ratio is really small and doesn’t even come close to making this more like a German pancake.
- Cheese – I love Tillamook’s shredded farmstyle cut cheese. It is so good and melted better than any other pre-grated cheese that I have tried.
- Mix-Ins – You can totally change things up to make any flavor combo you feel like or use whatever cheese or other mix-ins you have on hand. Sub in mozzarella cheese, add some bacon or cooked and crumbled sausage or veggies.
- Toppings – I set aside a little of the cheese and green onions to sprinkle over the top of my casserole, just to make it look a little bit nicer for these photos, but honestly, usually I just mix it all in.
- Meal Prep – You can slice the cooked green chili egg casserole and freeze it individually for quick morning breakfasts. It’s not as great as when it is freshly made, but it’s still pretty good.
- Spice Levels – This is really like a crustless quiche and the diced green chilies are really mild, so there is no need to worry about your family thinking this is too spicy. Unless you get the hot diced green chilies on accident!
What to Serve with Green Chili Casserole
Here are some ideas for things to serve with your green chili egg casserole to round out your meal.
- Fresh Fruit: A fruit salad or a platter of sliced fruit can complement the savory flavors of an egg casserole.
- Breakfast Potatoes: Roasted or hash brown potatoes add heartiness to the meal.
- Bacon or Sausage: If you’re looking for a more protein-heavy option, bacon or sausage links work well.
- Croissants or Pastries: For a brunch feel, offering croissants, muffins, or pastries can be a delightful addition.
- Waffles: We love serving this casserole for breakfast on Christmas morning with Liege waffles for a special meal.
- Toast or Bread: Serve with slices of toast, baguette, or crusty bread to mop up the delicious egg mixture. Toasted English muffins would be another great option.
How to Store this Egg Casserole Recipe
To store leftovers, let them cool, then cover them well with plastic wrap or transfer slices of the casserole to an airtight container and refrigerate for up to 4 days.
You can also freeze leftovers for up to 2 months. Let them thaw in the fridge overnight before reheating in the microwave or oven and serving.
Green Chili Egg Bake Recipe FAQs
Your green chili egg casserole shouldn’t be rubbery if made properly, but if you have issues here are the most common mistake I have seen people make.
Overcooking: Eggs cook quickly, and if left in the oven or on the stove for too long, they can become overcooked and rubbery. Keep an eye on the bake and try not to overcook it.
High Heat: Cooking eggs at too high a temperature can cause them to cook too quickly on the outside while remaining undercooked or rubbery inside.
Using Low-Fat Ingredients: Using only egg whites or low-fat dairy products might result in a rubbery texture as they lack the richness that whole eggs and full-fat dairy provide.
Frittatas and egg casseroles differ primarily in their cooking methods and textures.
Frittatas are made by starting on the stovetop and finished in the oven, typically cooked in a skillet to create a round, flat shape with a custardy center. Ingredients are mixed directly into beaten eggs.
Egg casseroles are entirely baked in the oven in a dish, allowing for various shapes. They often involve layering ingredients like bread, meats, and vegetables, with the egg mixture poured over them, resulting in a consistent texture throughout the dish.
The main distinctions lie in their cooking techniques, shapes, and how ingredients are incorporated, affecting their textures and presentation.
No, you do not have to refrigerate this egg casserole before baking unless you are assembling it the night before and baking the next day.
If your breakfast casserole is dry, chances are it got overbaked by quite a bit. There’s not a lot you can do to save it at that point but you could drizzle some of our easy blender hollandaise sauce over it to help cover some of the dryness.
More like this Egg Bake Recipe:
- Peppery Scrambled Macaroni & Eggs (sounds weird, tastes amazing, trust me – it’s legitimately our favorite breakfast)
- Cheesy Overnight Hashbrown Breakfast Casserole from the Food Charlatan
- Easy, Ultimate Breakfast Frittata
- Tater Tot Breakfast Casserole from Simply Whisked
- Caprese Quiche from The Life Jolie
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
More Favorites from House of Nash Eats
Egg Casserole Recipe
Ingredients
- 12 large eggs
- 1/2 cup all-purpose flour, scooped and leveled (70g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pint cottage cheese (about 2 cups)
- 3 cups shredded Mexican cheese blend (or any combination of cheddar, monterey jack, and pepper jack)
- 6 Tablespoons salted butter, melted
- 8 ounces mild diced green chilies
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch baking dish.
- In a large bowl using an electric hand mixer or stand mixer, beat eggs until light.
- Add flour, baking powder, and salt. Mix well.
- Add cottage cheese, Mexican cheese blend, butter, and green chilies. Mix until combined. Pour into prepared baking dish. Bake immediately or cover and refrigerate overnight.
- Bake, uncovered, for 35-40 minutes or until edges on top are browned and center is set and appears firm. Cool 5 minutes before cutting and serving.
I love this recipe. I have guests coming for Christmas and need a gluten free option so replacing the flour would be necessary. Any thoughts?
I’m sure that a gluten-free 1-to-1 replacement like Bob’s Red Mill 1-to-1 would work just fine in this recipe.
Excellent! Made 1/2 of the recipe and baked it in a 8” pie dish. Cooked perfectly and couldn’t have been any easier to do.
This has been my favorite casserole for 50 years! But, times have changed and so have our needs and tastes. So, now I half this recipe, leave out the butter, skimp on the flour, add pepper, green onion and chopped fresh spinach and put it in my egg bite mold in my instant pot. Place silicone mold on a trivet with 1 cup of water and set on manual for 5 minutes. When done, allow natural release. Makes 14 good sized bites, if you fill them to the top. Still my go-to recipe, just modernized for retired life.
Thank you!! I have these molds and have been scared to trust that I wouldn’t end up with rubber egg balls! Going to try this!
This sounds very intriguing and I can’t wait to try it this weekend! Has anyone tried it with gluten free flour?
Yes- it works just fine with gf flour
I make this gluten free regularly for our churches womens brunch. It also double easily. You can’t even tell it’s gluten free.
Wanting to serve this Wednesday morning for breakfast. Could I make it Monday evening, put in frig as no time to do this on Tuesday? Have made this many times before, putting in frig overnite and it’s so wonderful everyone loves it, me too.
Yes, you should be just fine to make it Monday and bake it Wednesday. I’m so glad it’s a favorite!
Took this to my woman’s Bible study. They devoured it. Got so many compliments…. I did, however, need to bake it about a total of 50 minutes. They want me to bring it next week for our final potluck. I just may. Thank you for the recipe.
Hi! Yes it is such a good one! Whenever I bring this to social gatherings it gets devoured. I will sometimes even double the green chilis or add sausage to change it up. It’s always a hit!
What a find this recipe is!!!!! I baked it and served it as an appetizer at my granddaughter’s 3rd birthday party. It was a huge hit! The only substitution was the chiles – I roasted poblano, anaheim and jalapeno chiles, chopped them and added them to the mixture. I live in SoCal so we have an abundance of fresh chiles. For future parties, I roasted 3 each of the chile varieties and froze them. Thanks for this delish recipe!!!
My family loved it!
Hello- This recipe looks delicious and can’t wait to try it! I have a question though. I was thinking of putting the egg mix into cupcake muffin tins to bake so they would already be portioned into individual servings as I plan to make it for a church gathering. Would this cause the baking time to be shorter or should it take the same amount of time for the mixture to cook and set?
Hi! I love this recipe! The baking time will reduce a little bit but I would still cook it for 25-30 minutes. Just check it to make sure the egg cups are cooked all the way through and don’t “jiggle”. I would also spray pam in the muffin tins or grease with a little bit of butter to make sure they easily come out of the pan. Let me know how it goes!
I wouldn’t advise adding the baking powder and flour in dry. It gets clumpy and is nearly impossible to dissolve. I added it to a bit of milk (water could also work). My MIL makes this and it is my husband’s favorite 🙂
Can this be made gluten free? Think 1 to 1 gf flour would work?
Yes, I’m sure 1 to 1 gf flour will work just fine with this recipe. The flour just gives a little texture for the eggs to hold on to as they bake.
Can this recipe be baked and then frozen? Then just thaw and warm up?
Yes I think that should be fine. I have never tried freezing it but just let it cool to room temperature and cover it before placing in the freezer. Thaw in refrigerator overnight and bake at 350ºF (177ºC) for about 20 minutes or until heated through. My only concern is sometimes baked eggs can break down and lose a little bit of texture but the flour in the casserole should help hold it all together. It just may not be as “fluffy” as a fresh casserole but it should still taste just fine.
Delicious!! Easy to make too!
This was exactly what I was looking for. Delicious. I wouldn’t change anything. I had fresh roasted green chiles so I used those instead of canned, medium spice. I guessed at the amount since there wasn’t any liquid like the canned, and I guessed well.
5 star for sure!
Delicious every time!
This recipe is delicious!!
Oh thank you! We love it!
I need to make this ahead for a family event that I won’t have access to an oven at. Have you had any success doing it in a crockpot? I’m just trying to determine how long it will need to cook and if I should double it. Thanks! My family loves this recipe!
I’m so glad you love it! I haven’t tried making it in a crockpot but I’m 99% sure it would work. My suggestion would be somewhere around 2-4 hours on HIGH.
I halved the recipe, into an 8×8 dish. It is excellent. I didn’t cut down anything except the amount of chiles- I had roasted ones (not canned) that are medium spiced so used about 3/4 the amount- accounting for the fact I also halved the recipe. So instead of 4oz. used 3oz. I’ve made it twice now and it will be a staple. No problem with too much butter as has been mentioned.
Delicious but watery after 40 min bake time and golden brown on top. I double checked all ingredients and instructions. I strained the cottage cheese before adding it because I was concerned about it coming out watery. The ingredients and instructions were followed perfectly. 🫤 🤔 💭 🙆♀️🤷♀️ I wonder what happened!
Today is Christmas and I made this yesterday to pop in the oven this morning. It was delicious! My husband said, “Babe! This is a one million out of 10!” My daughter loved it too. I used one can of mild and one can of hot chilis since we all like a little kick. It was awesome and really different. Thanks for a great recipe! We will be adding this to the breakfast rotation for sure!
Everyone LOVED it, commented on how tender it was. The cottage cheese adds to the silky texture but you can’t even see it in the finished dish. Used a stick blender. Doubled the chilies. Seriously coated the dish with butter but did not add any butter to the egg mix because of the other rich dishes on the menu. Adding the butter could only add to the lusciousness. Keeper 🙂
I also love doubling the chilies. Thank you so much for the nice comment! I’m glad everyone loved it.
Delicious! I used a fair amount of butter to grease the baking dish with, but otherwise, left it out. I also added a pound of Jimmy Dean Breakfast sausage and added sautéed onions on the top, topped with cheese.
Good recipe
Way
Way too much commentary
Recipe & ingredients is good 👍
Has anyone tried this with almond flour or no flour to make it keto?
I’m wondering the same thing!
I haven’t tried it with almond flour or no flour, but you could for sure use a 1-to-1 gf substitute and it would turn out just fine.
Do you think it would be ok to substitute the cottage cheese for ricotta cheese? I’m in Australia and cottage cheese is not widely used but ricotta is readily available.
Can’t wait to give this a try. I think they would be cute cut up in small squares with a dollop of something on top as an appetiser style thing.
I’ve never used ricotta in this recipe but i am sure it would work just fine! I would add just a little more salt since cottage cheese is saltier than ricotta.
How do you reheat of baking ahead and refrigerating? I don’t want overcook it.
You should be fine reheating it. Reheat at 350 F and bake for about twenty minutes.
How do you reheat of baking ahead and refrigerating? I don’t want overcook it.
I’ve been making this for years! It’s our favorite egg dish and can be dressed up with any protein desired. I’ve made it with ham, sausage, bacon, black olives, anything works, and its perfect every
Threw this together this morning for a work potluck. Got so many compliments, pan was empty! Thanks!
Great! Oh I do love this recipe so much. Just like you, whenever I make it, it always gets devoured!
I have used this recipe more times than I can count! My family loves it! Sometimes I’ll add meat, or no butter or whatever else I fancy at the time but it always turns out great! Thank you so much!
Wow thank you! Yes it is a family favorite here too!
We’ve loved this recipe for years and is a Christmas morning tradition. We’re trying to watch carbs, however, and am wondering what would happen if I left the flour out entirely? Thanks!
Hi! The casserole gets its rise and structure from the flour. You can leave it out or replace it with some cornstarch, arrowroot, or chickpea flour. But keep in mind that ingredients like cornstarch has twice the thickening power to flour so you will need to use half as much cornstarch.