This Green Chile Egg Casserole recipe is a guaranteed crowd-pleaser, perfect for a hearty breakfast, a leisurely brunch, or even a potluck gathering. It’s incredibly simple to make, yet bursting with delicious savory flavors. The mild green chiles and cheese create a wonderful Mexican-inspired taste that isn’t overly spicy, making it enjoyable for everyone, from kids to adults. If you’re looking for a dish that’s a little different from the usual breakfast fare and can easily feed a group, this is it!
My family has been enjoying this fantastic breakfast casserole for years. It’s a recipe passed down and a constant request at our breakfast table. What sets it apart is the delightful combination of green chiles and cheese, offering a unique twist on traditional breakfast flavors. It brings a touch of Mexican-inspired cuisine to your morning, without the intense heat, just pure savory goodness.
I’ve brought this green chile egg casserole to countless brunches and breakfast events, and it’s consistently a hit. The green chiles impart a lovely tangy flavor, a subtle zest that awakens the palate, while remaining mild enough for even the most sensitive taste buds. This balance makes it universally appealing, ensuring empty casserole dishes and happy guests every time.
If you’re new to cooking with green chiles, you’re in for a pleasant surprise! They’re a staple in my kitchen because of their incredible flavor that complements so many dishes, much like onions or garlic. Don’t be intimidated if you’re unfamiliar with them. Once you try them, I’m confident you’ll find yourself incorporating them into all sorts of your favorite recipes.
And green chiles aren’t limited to just breakfast casseroles! If you become a fan like me, you should definitely try my Green Chile Chicken. It’s a super easy and flavorful dinner option.
Discovering Green Chiles
Green chile peppers are elongated peppers, typically 5-8 inches in length, with a fleshy texture. Their heat level can vary from mild to spicy, depending on the variety. They thrive in the southwestern United States and throughout Mexico, becoming cornerstones of the regional cuisines. New Mexico is particularly renowned for its Hatch Green Chiles, a specific variety gaining popularity across the entire United States. Many grocery stores even host special events, roasting fresh Hatch chiles and featuring them in various prepared foods. If you ever encounter one of these roasting events, I highly recommend stopping by to sample the delicious offerings!
Raw green chiles have a crisp texture and a more pronounced, slightly sharp flavor, reminiscent of raw onion or garlic. However, when cooked, they transform, mellowing in flavor and developing a subtle sweetness. While they can be roasted fresh, canned green chiles, available both whole and diced in the Mexican food aisle, are incredibly convenient. Diced canned green chiles are my go-to for ease and accessibility in recipes like this casserole.
Baked Egg Casserole with Green Chiles Recipe
Crafting Your Green Chile Breakfast Casserole
Having made this green chile egg casserole countless times over the years, I’ve picked up some helpful tips and tricks to ensure perfect results every time! Follow the step-by-step recipe below, or if you prefer a quick overview, jump to the recipe card at the end. I’m all about easy cooking and minimal cleanup, so this recipe is streamlined to use just one mixing bowl, a cheese grater, and your baking dish. Less dishes mean a happier cooking experience!
Ingredients for Green Chile Egg Casserole
- 6 oz Monterey Jack cheese, grated – Pre-grated Monterey Jack can sometimes be harder to find, so I usually grate it myself. 6 ounces is roughly ¾ of a small (8 oz) block or about ¾ cup when grated.
- 8 oz Sharp Cheddar cheese, grated – You can definitely use pre-grated sharp cheddar for convenience. I prefer sharp cheddar because it delivers the most flavor with a smaller quantity, maximizing the cheesy impact.
- 7 oz canned mild chopped green chiles – Find these in the Mexican food section of most grocery stores. They are widely available across the US. The larger cans are typically 7 oz, while smaller ones are around 4.5 oz. One large can is perfect, but you can also use two smaller cans if that’s what you have. Using two small cans will slightly increase the green chile flavor, but it will still taste fantastic.
- 2 tbsp all-purpose flour
- ½ cup milk – I usually use low-fat milk, but any kind of milk you have on hand will work perfectly.
- 8 large eggs
- Salt & pepper to taste – I generally add about ¼ teaspoon of each, but adjust to your preference.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the Cheese and Chile Layers: Mix the grated Monterey Jack and sharp cheddar cheeses together. Sprinkle about 1 cup (roughly ⅔ of the cheese mixture) evenly across the bottom of your casserole dish. Next, spoon dollops of the canned green chiles over the cheese layer, distributing them as evenly as possible. Precise arrangement isn’t necessary, just aim for a good distribution so every bite has a balanced amount of cheese and green chiles.
Green Chile Egg Casserole Step 1- Spread cheese and chiles in dish
- Create the Egg Mixture: In a mixing bowl, place the flour. Gradually whisk in a small amount of milk to form a smooth paste. Continue whisking while slowly pouring in the remaining milk until fully combined and smooth. Add the eggs to the milk mixture, season with salt and pepper, and whisk everything together thoroughly until well combined. Pour this egg mixture evenly over the cheese and green chiles in the casserole dish.
Green Chili Egg Casserole Step 2- Whisk Eggs and milk
Tip: This step of creating a flour paste with a little milk first is crucial for preventing lumps and ensuring the flour blends seamlessly into the egg bake. Adding flour directly at the end doesn’t incorporate nearly as well. Starting with a paste at the bottom of the bowl guarantees a perfectly smooth mixture.
- Bake to Golden Perfection: Top the casserole with the remaining cheese mixture. Bake in the preheated oven on the middle rack for 25-35 minutes, or until the eggs are set in the center. You’ll know it’s done when the casserole no longer jiggles in the middle when gently shaken. Alternatively, you can insert a toothpick, but with the cheese, it can sometimes be tricky to get a clean test. A gentle jiggle is usually a reliable indicator.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving hot. When it first comes out of the oven, it will be puffed up. Letting it sit for a few minutes allows it to settle slightly, making it easier to cut and serve neat slices.
Green Chile Breakfast Casserole Recipe
I truly hope you enjoy this green chile egg casserole recipe as much as my family and I do! I have lots of other delicious breakfast recipes on my site, including these popular Breakfast Sliders! If you try this recipe and love it, I’d love to hear about it in the comments below. Or, snap a picture and share it on Instagram, tagging me @easyfamilyrecipes. It truly brightens my day to know people are enjoying my recipes.
Green Chile Egg Casserole Recipe Card
Ingredients
- 6 oz Monterey Jack cheese, grated
- 8 oz Sharp Cheddar cheese, grated
- 7 oz canned mild chopped green chiles
- 2 tbsp all-purpose flour
- ½ cup milk
- 8 large eggs
- Salt & pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Mix cheeses and sprinkle 1 cup in the bottom of a casserole dish. Dollop green chiles evenly over cheese.
- In a bowl, make a paste with flour and a little milk, then whisk in remaining milk. Add eggs, salt & pepper, whisk well. Pour over cheese and chiles.
- Top with remaining cheese. Bake 25-35 minutes until eggs are set.
- Remove from oven, let rest 5 minutes, and serve hot. Enjoy!
Share your creation! Tag me on Instagram @easyfamilyrecipes!
Recipe Notes
Leftovers: Refrigerate and reheat for best results.
Make-Ahead: Can be assembled the night before and baked in the morning. Baking time may need to be increased slightly if baking from cold.
Nutrition Information
Serving Size: 1 slice, Calories: 255kcal (13%), Carbohydrates: 4g (1%), Protein: 17g (34%), Fat: 19g (29%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 231mg (77%), Sodium: 425mg (18%), Potassium: 0mg, Fiber: 0g, Sugar: 1g (1%), Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
