This Green Chile Egg Casserole is a warm, tasty dish that combines fluffy eggs with spicy green chiles and melted cheese. Perfect for breakfast or brunch!
Whenever I make this, I can’t help but smile—it’s so easy to toss together. I love serving it with some fresh salsa on the side for extra flavor. Yum!
Key Ingredients & Substitutions
Eggs: The foundation of this casserole. Large eggs work best for fluffiness, but you can use egg substitutes if needed for dietary restrictions. If you want a lighter version, consider using egg whites instead.
Milk: Whole or 2% milk adds creaminess, but you can substitute with almond or soy milk for a dairy-free option. Just check that it’s unsweetened to avoid altering the flavor.
Cheddar Cheese: Shredded cheddar gives a delicious melt and flavor. Feel free to swap with Monterey Jack or Pepper Jack for a spicy kick! Alternatively, a dairy-free cheese can work too.
Green Chiles: These bring a unique flavor. Canned chiles are convenient, but fresh roasted chiles can enhance the taste if you have access to them. Adjust the amount based on your spice tolerance!
Cilantro: Fresh cilantro gives a lovely herbal note. If you’re not a fan, you can skip it or choose green onions for a different flavor.
How Do I Get My Casserole to Rise and Set Perfectly?
Getting your casserole to rise requires a few key steps. Here’s how to make sure yours is light and fluffy:
- Make sure to whisk the eggs and milk thoroughly; this incorporates air for that fluffy texture.
- Don’t overmix once you add the other ingredients. Just mix until evenly combined.
- Let the casserole sit for a few minutes after it comes out of the oven before slicing. This helps it set nicely.
Following these steps will help your Green Chile Egg Casserole be perfectly baked every time! Enjoy each delicious bite!
Green Chile Egg Casserole
Ingredients You’ll Need:
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 1/2 cups shredded cheddar cheese
- 1 cup diced green chiles (roasted or canned, drained)
- 1/2 cup diced onion
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or butter (for sautéing)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 35-40 minutes to bake. So, in total, you’re looking at about 50 minutes from start to finish! Perfect for a weekend breakfast or brunch!
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
First, preheat your oven to 350°F (175°C). While that’s warming up, lightly grease a 9×13 inch baking dish so your casserole doesn’t stick.
2. Sauté the Onion:
In a skillet over medium heat, add 2 tablespoons of olive oil or butter. Once it’s hot, toss in the diced onion. Sauté it for about 5 minutes until the onion is soft and translucent. Then, remove it from the heat and set it aside.
3. Mix the Eggs and Milk:
Grab a large mixing bowl. Whisk the 8 large eggs together with 1 cup of milk until they are fully combined. This step is great, as it adds volume to your casserole!
4. Combine Ingredients:
Now, stir in the sautéed onions, 1 cup of diced green chiles, 1 1/2 cups of shredded cheddar cheese, 1/4 cup of chopped cilantro, garlic powder, cumin, chili powder, salt, and black pepper. Mix it well until everything is evenly distributed.
5. Pour and Spread:
Pour the egg mixture into your greased baking dish. Use a spatula to spread everything evenly so the casserole cooks nicely.
6. Bake:
Place your baking dish in the preheated oven. Bake for 35-40 minutes or until the casserole is puffed up and the top is lightly browned. You can check by inserting a knife in the center—it should come out clean!
7. Cool and Slice:
Once baked, take the casserole out of the oven and let it cool for about 5-10 minutes. This makes slicing much easier.
8. Garnish and Serve:
Garnish with extra fresh cilantro if you like. Serve warm with salsa or sour cream on the side for a delicious and rich flavor contrast!
Enjoy your flavorful and hearty Green Chile Egg Casserole! This dish is sure to bring smiles to the breakfast table!
Can I Use Different Types of Cheese?
Absolutely! While cheddar is classic, you can experiment with Monterey Jack for a milder taste or Pepper Jack for some extra spice. Dairy-free cheese options also work if you’re looking for a vegan alternative!
How Can I Adjust the Spice Level?
If you prefer a milder casserole, use less green chile or opt for mild canned chiles. For heat lovers, consider using hotter varieties or adding jalapeños to the mix. Just adjust to your taste!
Can I Make This Casserole Ahead of Time?
Yes, you can prepare this casserole a day in advance! Just complete steps 1-4, cover it tightly, and refrigerate overnight. When ready to bake, let it sit at room temperature for about 20 minutes before placing it in the oven, as it may need a little additional time to cook through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also use the microwave, but the oven will keep it from getting rubbery.