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Green Chile and Egg Breakfast Casserole
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- #34274
serves/makes:
ready in:
30-60 minutes
30-60 minutes
14 reviews
2 comments
ingredients
10 eggs
1 pint cottage cheese
1/2 cup melted butter
1/2 cup unsifted flour
1 pound shredded Sonoma Jack or Monterrey Jack cheese
1 teaspoon baking powder
1/2 teaspoon salt
2 cans (4 ounce size) diced green chiles
directions
Preheat oven to 350 degrees F.
Beat eggs and add remaining ingredients. Bake in buttered 9" quiche dishes or 9x13" baking dish. Bake for 35 minutes or until eggs are firm and inserted knife comes out clean.
cook's notes
This dish can be made ahead of time, refrigerated and baked just before serving. It is also good with spinach and mushrooms.
added by
PKHibbert
nutrition data
495 calories, 36 grams fat, 11 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
December 20, 2018
This is a go-to for an easy Christmas morning. Pop it in the oven and let it cook (ours takes about 50 minutes) while opening gifts. We use a Mexican cheese mix and add crumbled bacon. Always a hit.
December 12, 2014
Hey guys,here's an awesome recipe you can make even if you have an aversion to the kitchen. Your family and guests will be amazed! I eliminated the flour -not really needed- and divided into 10 servings instead of 8. Cuts down to 374 calories and only 4 gms of carbs. This is my go-to daily breakfast. Just reheat a portion in the microwave. With all the cheese it warms up nicely and stays very moist.
June 30, 2014
Served with toast, muffins and some fruit. All family members loved this breakfast.
December 24, 2013
Super yummy! Everyone loves it. Good with bacon added too.
November 25, 2013
My family has requested this every weekend now for the past three weeks! That's saying a lot since they rarely like to eat the same thing over and over.
November 5, 2013
This is a delicious breakfast casserole. I usually make it the night before so breakfast is a breeze. Great flavor.
July 6, 2013
This recipe was a huge hit this weekend! Thank you for sharing it! I made it the night before and baked it the next morning. Was nice that I didn't have to fuss with assembling it while our guests were waiting for breakfast! Everyon really enjoyed it.
This recipe sounds terrific - since it was mentioned that one could use spinach and mushrooms also, does anyone know if they should be cooked before they are added? Would love to know and will report back after I serve it on Dec. 11th! Thanks!
June 29, 2011
This recipe is a keeper! I made it for my book club and everyone raved about it and clamored for the recipe. It's very forgiving, too --if you don't have exact amounts on hand, it still comes out great.
I am so happy to see this recipe here! I've been making this casserole for about 25 years (thank you, Virginia) but just realized today that I misplaced my recipe. Iwas heartbroken, but am now thrilled to see that this is exactly the same recipe I've always used. Absolutely delicious casserole! It's much different than all the other breakfast casseroles out there and everyone always loves it.
December 23, 2009
My version of this recipe had the addition of 1-2 cups of cubed ham. I buy a slice of baked ham, trim and cube it, and add just one cup of ham to the mixture. This is a casserole that my guests really like. It is good with fresh cranberry sauce or a hot baked fruit recipe if your family likes it.
July 10, 2009
My mom calls it Sunflower Souffle!
December 13, 2008
I make this for Christmas morning every year. I also make it for when I'm having a house full of overnighters. Suprisingly, kids absolutely love this recipe. My families favorite!
April 8, 2008
I made this for a ladie's luncheon. Made the dish up ahead and refrigerated overnight. Was absolutely wonderful. I didn't add anything but the green chiles. Only thing that I would add is that I had to bake it for 55 minutes before it was done...not even close at 35...maybe because it was refrigerated. Thank you
October 20, 2007
Many "oos and ahs!" For personal preference, used a "taco" shredded cheese mix and increased eggs to 8, making a slight addition of milk to the half & half (no more than 1/2 C.) This recipe was fun, deeelishus and impressed all of my guests! It can easily be adjusted to any personal tastes! Thanks!
December 24, 2005
My mom has made this recipe for years, which she got from a co-worker. I love it, and every potluck I bring it to, the dish is a big hit. For a little extra kick, use pepper jack cheese.