Green Chile Egg Puff

May 25, 2011  •  Breakfast, Popular

egg casserole with green chiles and cheese for breakfast or brunchSomehow this recipe escaped being posted, but I know you’re going to want to know about it. A couple of months ago when we were visiting friends in Glenwood Springs (near Aspen), the hosts served this for brunch on Sunday morning. While we tried to refrain from overindulging in it, it was so divine we had seconds. It’s a simple recipe that you throw together and bake, but beware, it’s not diet food, so you’ll probably want to save it for a special occasion. I made it for Mother’s Day, and it was a hit!

4.0 from 1 reviews
Green Chile Egg Puff
Prep time
Cook time
Total time
Adapted from Mary Gould
Recipe type: Breakfast
Serves: 8
  • 10 large eggs
  • ½ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 pint cottage cheese, small curd
  • 4 cups monterey jack cheese, shredded
  • ½ cup butter, melted and cooled
  • 8 ounces diced green chiles, drained
  1. In a large bowl beat eggs until light and lemon colored, then add flour, baking powder, salt, cottage cheese, jack cheese and butter. Mix well then stir in chiles and pour into a buttered 9x13" baking dish. Bake uncovered at 350 degrees until top is brown and center is firm, about 45 minutes.
Although it may seem like alot of cheese, don't be tempted to reduce it or use low fat versions. The dish gets it's rich flavor and texture from the cheese and you'll be disappointed if you skimp!



7 Comments  •  Comments Feed

  1. susan from food blogga says:

    It’s like a lighter, fluffier frittata. I love it.

  2. DenverDawn says:

    Could you use ricotta instead of cottage cheese?

    • Michele says:

      DenverDawn – I’m sure you could try ricotta – I’d opt for the whole milk variety to get the creamiest texture. Let me know if you try that how it works out!

  3. An Alaskan Cooks | Alaska Food and Wine says:

    Thank you for posting a rich, full-flavor recipe and adding the recommendation for readers to NOT substitute low-fat cheeses. Often creations made with substitutes become flavorless or lose texture.

    My philosphy is that it’s better to have a small portion of something that has great mouth-feel and tastes delicious, rather than eating a large serving of a pseudo-version.

  4. Barbara | Creative Culinary says:

    Look perfect for a blogger meetup doesn’t it? 🙂

  5. Ellen Fugere says:

    Very similar to my Huevos con Queso. I omit the flour, baking powder, and butter…and add 1-2 tsp. of cumin. It’s good with shredded cheddar, too, just to change things up.

  6. Shannon says:

    I made this tonight. I halved the recipe and cooked it in an 8″ x 8″ pan. It turned out great! We really liked it. My husband, who likes any kind of chiles, wants more green chiles in it next time. Thank you for the recipe.

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