Green Chili Egg Casserole
Green Chili Egg Casserole is an easy overnight breakfast casserole that is perfect for Christmas morning or any brunch occasion all year long!
Servings: 12 people
- 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 degrees 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