Green Chili Egg Casserole is an easy, tasty treat for the whole family!
Ingredients for Green Chili Egg Casserole:
10 large eggs
1/2 cup flour
1/2 teaspoon baking powder
1/4 cup butter (melted)
2 cups cottage cheese
8 oz Monterey Jack Cheese (grated)
8 oz Cheddar Cheese (grated)
8 – 10 oz (fire roasted) green chilis
10 – 16 oz chopped spinach (fresh or frozen)
9″ x 13″ casserole / baking dish
Casserollin’ Right Along!
Preheat oven to 350(F). Grate Cheddar and Monterey Jack Cheese.
In a large mixing bowl beat 10 eggs until fluffy.
Add cottage cheese to beaten eggs. Mixture will be lumpy.
Gradually add Cheddar Cheese and combine thoroughly.
Gradually add Monterey Jack Cheese and combine thoroughly.
Mixture will be very thick.
Stir in green chilies.
Add chopped spinach. Spinach can be fresh or frozen. If frozen, be sure to thaw and remove any excess water.
Be sure to thoroughly incorporate all ingredients into the egg mixture before adding dry ingredients.
Stir in dry ingredients.
Melt butter and pour into bottom of 9 x 13 baking dish.
Spread butter around to evenly coat bottom of dish.
Pour egg mixture in baking dish.
Spread mixture evenly in baking dish.
Cover baking dish with aluminum foil and bake in a preheated, 350 (F) oven for 50 minutes. Remove cover and bake another 10 minutes until golden and cooked through.
Notice the browning around the edges? Mmmm. That’s my favorite part! Leftovers store well in the refrigerator, simply microwave to reheat. For a different twist, serve on corn tortillas with guacamole and salsa for quick, breakfast tacos!
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If you’re here from Dad Labs, thanks for stopping by! If you’re looking for the Sour Cream Coffee Cake also mentioned in the episode, you can find it here. And a Big Thank You to Maria O and Diane J, two very special mothers in my life who shared this recipe :) Happy Mother’s Day!
Looking for other brunch favorites?
Incredible Spreadable Butter
Buttermilk Blueberry Scones
Apple Oatmeal Muffins
Savory Corn Fritters
Best Ever Waffles
Vanilla Scones with Lemon Curd