Cheesy Green Chile Egg Casserole

March 16, 2020  •  Breakfast,

I love a simple baked egg casserole for brunch, and this one is easy, vegetarian, and quite tasty. If you’re planning a brunch, prep it the night before, cover with foil, and leave it in the refrigerator overnight. The next day, remove from the fridge about 30-60 minutes before you want to cook the casserole, then simply uncover and bake. Leftovers freeze if wrapped in plastic wrap.

Cheesy Green Chile Egg Casserole
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 8
  • 12 large eggs
  • 1 cup heavy cream or half and half
  • ⅓ cup diced roasted green chiles
  • 4 green onions, sliced
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups cottage cheese
  • 1 cup shredded Mexican blend cheese (or cheddar)
  • ½ cup shredded Gruyere cheese
  1. Beat the eggs together with the cream, then add the chiles, onions, cilantro, salt, pepper and 3 cheeses. Pour into a greased 13 x 9 inch glass casserole dish and bake uncovered at 375 degrees until the eggs are set, about 45 minutes to an hour.



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