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.

Green Chili Egg Casserole in a white baking dish

Table of Contents
  1. Breakfast Egg Casserole Recipe
  2. Why You'll Love this Overnight Egg Bake Casserole
  3. Is this an overnight breakfast casserole?
  4. Egg Casserole Ingredients
  5. How to Make an Egg Bake Casserole with Green Chili
  6. Green Chili Egg Casserole Recipe Tips
  7. What to Serve with Green Chili Casserole
  8. How to Store this Egg Casserole Recipe
  9. Green Chili Egg Bake Recipe FAQs
  10. More like this Egg Bake Recipe:
  11. More Favorites from House of Nash Eats
  12. 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.

An image of a sliced cheesy make ahead breakfast casserole with sausage on the plate beside it.

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!

An image of an easy breakfast casserole in a large pan with eggs, cheese, cottage cheese, and green chilies for Christmas breakfast.

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:

  1. Breakfast casseroles are quick to throw together, can be made in advance, and easily feed a crowd.
  2. They are savory and delicious, which is a nice change of pace from all the sweets.
  3. 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?!).

An image of a green chili egg casserole that can be made ahead for Christmas breakfast.

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

  1. 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.
  2. Mix in the flour, baking powder, and salt.
  3. Add in the cottage cheese, shredded cheese, butter, and diced green chilies, stirring just until combined.
  4. Pour into a buttered 9x13-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.
  5. Wait just a few minutes for it to cool and set up a bit, then slice and serve warm!
An image of a stand mixer with beaten eggs, cottage cheese, and shredded Mexican blend cheese for an easy Mexican breakfast casserole.
An image of an easy green chili egg casserole in the pan ready to go in the fridge or the oven for Christmas breakfast.

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

Why is my egg bake rubbery?

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.

What's the difference between a frittata and an egg casserole?

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.

Do you have to refrigerate egg casserole before baking?

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.

How do you moisten a dry breakfast casserole?

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.

An image of one of the best egg recipes for breakfast - an overnight breakfast casserole made with cheese and green chilies.

More like this Egg Bake Recipe:

Did you make this recipe?

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More Favorites from House of Nash Eats

Egg Casserole Recipe

4.93 from 168 votes
Amy Nash
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 people
Green Chili Egg Casserole is an easy overnight breakfast casserole that is perfect for Christmas morning or any brunch occasion all year long!


  • 12 large eggs
  • ½ cup all-purpose flour, scooped and leveled (70g)
  • 1 teaspoon baking powder
  • ½ 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


  • Preheat oven to 350°F. Butter a 9x13-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.



The recipe can easily be halved and baked in a square baking dish or round pie plate for 25-30 minutes if you aren't serving a crowd. 
Recipe from my friend Cheryl.


Calories: 275kcal | Carbohydrates: 7g | Protein: 17g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 658mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 676IU | Vitamin C: 6mg | Calcium: 271mg | Iron: 1mg
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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. 5 stars
    I'm making 2 breakfast casseroles for Christmas. This might need to be one of them. It looks amazing!

  2. 5 stars
    This is fantastic! My mom has been making a very similar recipe and we absolutely devour it! Super filling and the chili is the perfect amount of flavor.

  3. 5 stars
    I love savory breakfasts too.. and this has all the great things id absolutely love to eat! I love how easy it is to make!

  4. 5 stars
    I added some sautéed broccoli and garlic, halved the butter and used a little less cheese in an attempt to be slightly healthier. Still came out awesome. Cool time for me was closer to 45-50 minutes: still runny at 40

  5. 5 stars
    I tried this for a breakfast potluck without substitutions and my coworkers and I really liked it. Of course now I get volunteered to bring this each time. Thanks for the recipe!

    1. I haven't tried that before but I think it would work. The texture might be slightly different but I don't think the substitution would be significant.

    1. It would work okay, but the texture wouldn't be quite the same since the flour stabilizes the casserole.

      1. Do you think gluten free flour would be ok here? I want to make for a potluck but be a gluten free option.

    2. 5 stars
      My grown kids favorite breakfast casserole, it’s our Christmas classic now. I’m making it today adding leftover sweet corn and pepper Jack cheese for summer Sunday breakfast.

  6. Totally runny at 35 and 40 minutes- 50mins was more like it for me. Too much butter too as it pools on the top. Next time I’ll use 2 tablespoons butter and only 2 cups of cheese. Otherwise this is a favorite! 

  7. Excellent. Halved the recipe, used gluten free flour mix and baked in 8x8 for 35 mins. Made 4 nice size servings. Leftovers reheated well too - Thank you!

  8. Made this today for work breakfast potluck and it was a hit! I changed it up by adding a bag of frozen chopped spinach (thawed/drained), no green chilies as I didn’t have any in the pantry, and cut the butter back to 2T and just 2 cups cheddar. I did end up baking for closer to 45-50 minutes! The first 30 minutes I kept it covered with foil so it didn’t get too browned. Delicious and will definitely be making again! 

  9. Would it work to throw in some hashbrowns in with the casserole? Maybe do half cottage cheese and replace the rest with hashbrowns? My mom has made this recipe for every big family event and we all LOVE it!

  10. Real good recipe, I feel the cook time is off as I had to cook mine for approximately 50 minutes before it was fully cooked. Great recipe, very flavorful.

  11. I made this for a bridal shower I attended, and it tasted great! I got good reviews plus some recipe requests. My suggestions: 1) probably only need 2 tbsp of butter, if even that, I had to pour off butter pooling around the edges when it came out of the oven. 2) more chilies gives better flavor, 11-14 oz is great. Thanks for the recipe!

  12. This hadan excellent flavor. I left the flour out since I am gluten free and wasn’t sure how almond flour would do. Still had a good texture, though I might lessen the amount of butter due to the lack of flour to absorb it a little. This will definitely be my go to green chili egg bake! Thank you! 

    1. I used tapioca flour, and it turned out really well!! DH loved it for his 30th bday breakfast in bed 💜

  13. I have made this exact recipe for my family for years. Anytime there's a brunch potluck -- this is requested and there's never any left. I don't even have to measure ingredients. I'm sure I've used more of this or that and it's always come out fine - just need to adust the baking time. Our cheese of preference is Monterrey Jack. Also, since I live in New Mexico -- I use hot chile and much more of it. That's just us, though. My niece has asked me for the recipe for quite awhile -- I'm just sending her your link. Thanks so much -- she'll appreciate the instructions.

  14. Might want to edit the spelling of "cassserole". Sounds like something I will really enjoy but will add onions.

  15. The first set of directions doesn't mention the 6 tbs of butter at all so I cooked it without it and scoffed about having to melt butter for no reason then found another set of directions down at the bottom of the page that says mix it in.... maybe an edit to the directions on top will help other folks down the line.

  16. Made this for a mothers day brunch, and was perfect. I did use less butter (3 tbs) and a little bit less shredded cheese. Still amazing! I also split it into two 6x6 baking dishes, and the 30 minute bake time was right in our oven. Will be bookmarking this recipe.

  17. This may be a dumb question but is the 350 degrees fahrenheit or celcius? 

    Im not American so wondering if I need to convert it? 

  18. I had a random pregnancy craving for a good green Chile breakfast casserole and this did not disappoint! The only change I made was adding 1 lb of sausage that I cooked up. It was SO good - even our toddler gobbled it up. 

  19. Hi. I’m a low carber! This sounds amazing. Anyone know if I sub almond flour or another carb friendly flour in, would it make too big of a difference? 

    1. See Tavya's response above (from Dec '19) for almond flour use and a reply to her post from someone who used tapioca flour.

  20. I increased the green chilies to 16 oz and added 12 oz of sausage. Omitted the salt due to the addition of sausage. Also added freshly ground black pepper. Took the advice of other commenters and reduced the amount of butter to 2 tbsp. Baked for about 48 minutes, at which point the top was golden brown and lightly crispy while the inside was perfectly done and gooey with melted cheese. Received compliments when I brought the dish to a breakfast potluck.

  21. 12/25/20. I put this together on Christmas Eve and baked it this morning.  It is delicious!  The two cans of mild Hatch green chiles did not make the dish too spicy.  I’d make this again for sure!

  22. Made this for Christmas morning and they said it was the BEST egg casserole they’ve ever had. I put in hatch chili’s too.

    Today making in muffin tins to have for a few days.

    The cottage cheese and flour instead of bread cubes are key! 

    1. Yes, I have frozen slices of casserole and reheated them. They aren't as good as fresh, but still pretty decent for a quick and easy breakfast! I haven't tried freezing it before baking.

  23. This is so delicious!! I made it twice this week. I halved the recipe as I made it for me, but hubby loved it so had to make it again. I did leave out the butter to make it healthier and used less cheese. I also used Pueblo roasted green chilies as I live in a place that had abundent wonderful chiles. Can't even tell that there is cottage cheese in it, used fat free. It's a win, win. Thanks for the recipe.

  24. Made this for the first time when we were advised of a planned power outage from 8 am to 12, I made it the night before, preheated the oven and baked 40 minutes, it was excellent, we turned the oven off and left it in for later risers and it remained hot , tasty and not dry.

    I used wondra flour

    I would consider adding ham or pancetta to the recipe, Love that is high protein and could also become a breakfast for dinner, add a salad and it's perfect.

  25. This my go to meal...I make it and cut it and freeze it...its great for my elderly relatives...I make sure their freezes are stocked whenever I make it...I make a few and add bacon or sausage to it...everyone loves it

  26. We've had this family favorite at every gathering for many years. It's relatively low carb as there is no bread filler, the bain of many breakfast casseroles, and so good with a touch of sour cream and salsa. I do use one can each of diced jalapenos and green chilis as we love spice. Try it and I'll bet you are hooked, too!

    1. This looks so delicious! Could I use cream cheese instead of cottage cheese? Not sure if it would mix as well and would add a tang. What do you think?

  27. Classic that goes back to the Sunset Magazine decades ago!  Easy to make and such a crowd pleasure.  Can’t go wrong with this one!

  28. 5 stars
    Was absolutely amazing, I'm actually a huge fan of cottage cheese but the texture really changes in this casserole. I can't say I would ever change anything about this recipe. Thanks so much, definitely a keeper.

  29. 5 stars
    I made a 1/2 recipe and substituted crumbled Feta for the cottage cheese. I added 3 slices of crumbled bacon and omitted the salt and it was delicious!

  30. 5 stars
    Did you happen to get this recipe from the Hillside House Bed & Breakfast in the San Juan Islands? I had made this for years after having it there, but lost the recipe. Looks like this is it! Thank you. Can't wait to make again for the day after Thanksgiving.

    1. I didn't, but maybe my friend Cheryl who gave it to me got it from there? I think it's been around in various versions for a while!

  31. 5 stars
    I’ve made this for years and it’s delicious as written. So moist and flavorful. Definitely a potluck regular. But it’s also so versatile and have switched up the cheese and added in different meats (sausage, bacon) and veggies (spinach, artichoke, roasted peppers, etc.-just sauté and cool before adding to the egg mixture). It’s a regular for Christmas morning!

  32. 3 stars
    I was nervous of the cottage cheese with my picky family - sadly, they did not like this dish. the cottage cheese does give it a smushy texture and taste they didn't care for.

  33. I’ve been making this for 40 years. At first as a casserole but now often make this as a small appetizer for a morning coffee or meeting. To do this make half the recipe, spoon into very small muffin tines that have been sprayed with oil.. Bake 350 deg for 20 min. Serve in a cloth covered basket.

  34. 5 stars
    Our family’s favorite Christmas morning 2nd breakfast (after Red Velvet Cake while opening gifts). I’m adding leftover sweet corn to add it to our summer breakfast lakeside rotation.

    Thanks for a great casserole without all of the bread!

  35. 5 stars
    This recipe is quite delicious! I am a native New Mexican, so I appreciate that this dish highlights the green chile flavor...we of course doubled the amount of chilies, which worked out nicely. I almost bypassed this recipe because chile was spelled "chili", which usually indicates "gringo", lol, but the texture and cheesy, green chile flavor was excellent. This dish makes a great, no-meat, hearty meal. I defintely recommend doubling the amount if green chile.

  36. I just made this for dinner tonight and it was awesome. Will definitely make again. It’s a good base you can add anything to it I suppose but it’s excellent just the way it was written.

    1. Oh thank you! I love making this recipe, especially when company comes. Yes! You can so easily customize this recipe! Different types of cheese, double the green chilies, or even add sausage! So good!