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Green Chile and Egg Breakfast Casserole

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Rating: 5/5 5 stars
11 reviews

recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   8


recipe id: 34274

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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


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.


495 calories, 36 grams fat, 11 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Paul and Karen Hibbert hibbert

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Guest at

recipe rating
Super yummy! Everyone loves it. Good with bacon added too.

Guest at

recipe rating
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.

Registered Member at

Member since: May 8, 2010
recipe rating
This is a delicious breakfast casserole. I usually make it the night before so breakfast is a breeze. Great flavor.

Guest at

recipe rating
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.

Guest at
Nov 28, 2011

Guest Foodie
question or comment
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!

Guest at

recipe rating
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.

Guest at
Jan 18, 2010

Guest Foodie
question or comment
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.

Guest at

recipe rating
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.

Guest at

recipe rating
My mom calls it Sunflower Souffle!

Guest at

recipe rating
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!

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