Green Chile Egg Casserole
Start your day right with a savory green chile egg casserole. Quick, delicious and perfect for effortless breakfast bliss, this recipe is a keeper.
Servings: 12
Equipment
- Glass Baking Dish 13 x 9-Inch
Ingredients
- 12 eggs
- ½ Cup all-purpose flour
- 1 Teaspoon baking powder
- 1 Can diced green chilis 7-Ounce can, drained
- ½ Cup salted butter melted
- 1 ½ Cups cottage cheese
- 2 ½ Cups Colby Jack cheese shredded
- salt and black pepper to taste
- nonstick cooking spray or melted butte, for greasing
Instructions
- Preheat the oven to 350°F and grease a 9 x 13-inch glass baking dish with butter or nonstick cooking spray.
- Beat the eggs for about a minute in a mixing bowl with a whisk.
- Add diced green chilis, baking powder and flour to the bowl and whisk again until combined. Make sure there are no dry pockets of flour in the mixture.
- Whisk in the cottage cheese, Colby Jack cheese and melted butter.
- Add some salt and black pepper to taste.
- Now pour the egg mixture into the prepared baking dish and cook for 45 to 50 minutes, or until the center is set and no longer jiggly.
- Let the casserole cool on the counter for 10 minutes, then slice and serve.
Notes
Get creative with it: Got some veggies to use up? Throw them in. Want to add some herbs? No problem. This tasty egg bake is customizable, so have fun with it.
Perfect doneness: The green chile egg casserole is cooked when the center is set and doesn't jiggle when you shake the baking dish. Mine took about 45 minutes but ovens can vary.
Don’t skip cooling: It’s important to let your casserole cool before slicing it. This gives the liquid in the casserole time to settle and lets the pan cook off any excess moisture.
Perfect doneness: The green chile egg casserole is cooked when the center is set and doesn't jiggle when you shake the baking dish. Mine took about 45 minutes but ovens can vary.
Don’t skip cooling: It’s important to let your casserole cool before slicing it. This gives the liquid in the casserole time to settle and lets the pan cook off any excess moisture.
Nutrition
Calories: 286kcal | Carbohydrates: 6g | Protein: 16g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 215mg | Sodium: 445mg | Potassium: 141mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 796IU | Vitamin C: 3mg | Calcium: 261mg | Iron: 1mg
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