This post may contain affiliate links and we will earn a commission if you purchase through those links. Thank you for supporting us!
This green chile egg casserole with cottage cheese is a must-try! It’s packed with flavor from a perfect blend of eggs, cottage cheese, and green chiles. This casserole is easy to make, low-carb, high-protein, and perfect for meal prep. It’s a simple and delicious way to start your day or fuel a busy week.
If you love the combination of cottage cheese and eggs, don’t miss our cottage cheese egg bites, cottage cheese quiche, and cottage cheese egg bake.
Table of Contents
🔍 Quick Look: Green Chile Egg Casserole
- ⏱️ Prep Time: 15 minutes
- ⏱️ Cook Time: 45 minutes
- 🕒 Total Time: 1 hour
- 🍽 Calories: ~174 kcal per serving
- 👥 Servings: 6 servings
- 🥣 Key Ingredients: Eggs, cottage cheese, green chiles
- 📖 Dietary Information: High-protein, gluten-free, meal-prep friendly
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy
Summarize & Save This Content On
Why You Will Love This Recipe
- Protein-Packed: This egg casserole is high-protein, low-carb, and packed with flavor!
- Quick & Easy: It’s easy to make and comes together quickly with simple ingredients.
- Flavorful: The diced green chiles add so much incredible flavor!
- Meal Prep-Friendly: This recipe is great for meal prep! Reheat leftovers for a quick and easy breakfast!
- Light & Fluffy Texture: The cottage cheese in this egg casserole is a game-changer because it makes the texture of the egg casserole light and fluffy while boosting the protein.
“I loved this recipe! The green chiles added so much flavor and this was so easy to make!”
– michelle
Key Ingredients
- Eggs: You will need ten large eggs for this egg casserole recipe.
- Cottage Cheese: Add cottage cheese to this egg casserole. It adds creaminess and protein! You can use fat-free, full-fat, or low-fat cottage cheese in this recipe.
- Green Chiles: Use one can of mild diced green chiles. The green chiles give this egg casserole so much flavor!
Find the full measurements in the recipe card below.
Substitutions & Variations
- Add More Green Chiles: If you want to boost the green chile flavor in this egg casserole, add an extra two ounces of green chiles to the recipe for a bolder taste.
- Add Heat: To add a kick of heat, add a dash of hot sauce when ready to serve or mix in about 2 tablespoons of seeded and finely diced jalapeno pepper before baking. Or, use a can of hot diced green chiles instead of mild.
- What Cheese to Use: We used the Trader Joe’s Mexican light cheese blend for this recipe. Some other options are shredded light cheddar cheese, Monterey Jack, or crumbled feta cheese.
- Add-Ins: As an optional add-in, mix in 1/4 cup of diced red bell pepper for another flavor. Or, add 1/4 cup of sliced green onions. If you add green onions, omit the onion powder from the recipe.
- Green Chiles Swap: We love the flavor the green chiles add to this egg casserole. However, if you don’t have any, add diced jalapeños or red bell pepper. Just keep in mind that the flavor profile will change.
How To Make Green Chile Egg Casserole
- Crack all the eggs into a large bowl. Then, whisk the eggs.
- Add the cottage cheese, diced green chiles, cheese, salt, pepper, garlic powder, and onion powder to the bowl.
- Mix all the ingredients in the bowl.
- Spray a 9×9 baking dish with olive oil. Then, pour the egg casserole mixture into the baking dish.
- Bake this green chile egg casserole at 350°F for 45-50 minutes, or until done.
- Once done, carefully remove it from the oven and let it rest for 15-20 minutes before slicing and serving so it sets properly.
Expert Tips
- Let the Egg Casserole Rest: After baking this egg casserole, let it rest for about 20 minutes so it sets properly. After that, you can slice and serve it.
- Whisk the Eggs: Thoroughly whisk the eggs before adding the rest of the ingredients so the egg casserole turns out light and fluffy.
- Use a Can of Green Chiles: We kept this recipe simple and easy by using one 4-ounce can of diced green chiles!
- Baking Dish to Use: Use a 9×9-inch baking dish for this recipe.
- How to Check if Done: Check if your egg casserole is fully cooked by inserting a toothpick into the center. If the toothpick comes out clean, it is done.
Serving Suggestions
When ready to serve, slice this egg casserole into even portions. It’s perfect for breakfast or part of a flavorful brunch spread. For a touch of heat, add a dash of hot sauce to taste. It also pairs well with sides like crispy air fryer diced potatoes, cottage cheese toast, or a refreshing cottage cheese fruit bowl.
Green Chile Egg Casserole FAQs
How Long Does Green Chile Egg Casserole Last?
This green chile egg casserole will last 2-3 days from making it when stored in an airtight container in the fridge. It’s great for meal prep, and leftovers can be easily reheated.
Can You Freeze Green Chile Egg Casserole?
We don’t recommend freezing this egg casserole because the texture of the cottage cheese may alter once frozen. However, you can store leftovers in the refrigerator for up to three days.
Is Green Chile Egg Casserole Healthy?
This egg casserole is a healthy option! It’s packed with protein from both the eggs and cottage cheese! This makes it a great choice for a filling and nutritious breakfast. It is low-carb, keto-friendly, low in fat, and naturally gluten-free since it doesn’t contain any flour or a crust! Also, there is no butter in this recipe.
More Cottage Cheese Recipes to Try!
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
Green Chile Egg Casserole With Cottage Cheese
Ingredients
- 10 large eggs
- 16 ounces cottage cheese, fat-free, low-fat, or full-fat
- 4 ounces mild diced green chiles
- 1/2 cup Mexican light cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Crack all the eggs into a large bowl. Then, thoroughly whisk the eggs.
- Add the cottage cheese, diced green chiles, cheese, salt, pepper, garlic powder, and onion powder to the bowl with the whisked eggs.
- Mix all the ingredients in the bowl.
- Spray a 9×9 baking dish with olive oil. Then, pour the egg casserole mixture into the baking dish.
- Bake this green chile egg casserole at 350°F for 45-50 minutes, or until done.
- Once done, carefully remove it from the oven and let it rest for 15-20 minutes before slicing and serving so it sets properly.
Video
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Let the Egg Casserole Rest: After baking this egg casserole, let it rest for about 20 minutes so it sets properly. After that, you can slice and serve it.
- Use a Can of Green Chiles: We kept this recipe simple and easy by using one 4-ounce can of diced green chiles!
- Add More Green Chiles: If you want to boost the green chile flavor in this egg casserole, add an extra two ounces of green chiles to the recipe for a bolder taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is amazing!I added a recipe of homemade cooked breakfast chicken sausage to this casserole.
It will be a regular at our house.
Thank you!!
Hi Dedra, I’m so happy you enjoyed this green chile egg casserole! Homemade cooked breakfast sausage sounds like such a delicious addition! I’m so happy to hear it will be a regular in your house. Thank you for sharing how you enjoyed it!
I loved this recipe! The green chiles added so much flavor and this was so easy to make!
Hi Michelle, I’m so happy you enjoyed the green chile egg casserole! Thanks so much for leaving a review!
Fantastic! I added some bacon bits just cuz I had them.
Hi Bonnie, great idea to add some bacon bits to this green chile egg casserole, that must have been delicious! Thanks so much for leaving a review, I’m so happy you enjoyed the recipe!
Another great recipe for meal prep. This recipe has great flavor and comes together in minutes.
Hi Veronica, I’m so glad you’re enjoying the green chile egg casserole! It’s one of those recipes that’s so easy to make and full of flavor, perfect for meal prepping. Thanks for sharing, I’m so glad you enjoyed the recipe!
Good morning all! I made this this morning and the only word I can come up with is Amazing!! Shawna to bulk it up a bit for us, in addition to the green chilies, I sautéed onions, peppers and mushrooms. So so good… thank you for adding something so tasty to my rotation of breakfasts!
Hi Gail, that sounds absolutely delicious! I love that you added onions, peppers, and mushrooms, that’s such a great way to bulk it up and add even more flavor. I’m so happy you enjoyed the green chile egg casserole and that it’s becoming part of your breakfast rotation! Thank you for your kind words and for sharing your additions.
I made this and it was excellent. Love the extra protein. I will add onions & mushrooms next time to get in some veggies. It was so very light and it will become a regular in my home. Thanks so much girls!!!
Hi Cathy! That’s so wonderful to hear! We’re so glad you loved the green chile egg casserole and are planning on making it your own by adding onions and mushrooms. We’re excited that it’s becoming a regular in your home. Thanks for your kind words and for sharing your experience with us! 🙂
When you add the green chili’s do you drain them?
Hi, great question! You don’t need to drain the canned green chiles before adding them to the egg casserole. They’re ready to use straight from the can. I hope you enjoy this green chile egg casserole!
I’ve seen and tried variations of this recipe from online sources. My family and I love this one best. Adding the onion and garlic powders really add to it. I’ve made this recipe a few times for supper and it comes out perfect every time. We’ve had to substitute different cheese instead of the light Mexican cheese and it’s always great. We’ve added mushrooms and other veggies when we felt like it. The other great thing about this recipe is that I’m a vegetarian and my husband is on a high protein diet. No need to change this to recipe to suit both of us. It’s very filling and satisfying too!
We are so happy to hear that you enjoyed this green chile egg casserole, thanks for taking the time to leave such a nice review! I am so glad to hear that it came out perfect each time you made it. I love the substitutions and additions that you made, they sound delicious! Thank you so much for sharing your experience making this recipe!
This was delicious! Quick & easy to put together – reheats well too.
Hi Linda, thanks so much for letting us know that you enjoyed the green chile egg casserole! It’s one of our favorites and we love how the cottage cheese makes it extra creamy and adds extra protein!
This recipe looks fantastic & hope to try it soon! Just one question: Can you substitute the cottage cheese with ricotta cheese? If so, would it be the same amounts (16 oz.)? Thanks!
Hi Susie, thanks for reaching out! We are so happy that you are looking to try the green chile egg casserole! It should be a 1:1 ratio no problem to replace the cottage cheese with ricotta cheese! It sounds delicious, let us know how it goes!
Another great recipe. This is part of my meal prep rotation this week!
Love it! We are so happy that you are enjoying the green chile egg casserole! It’s perfect for meal prep! Thanks for letting us know.
This recipe is delicious, easy, filling and loaded with great flavor! Plus, the protein keeps me humming along for hours. Thank you, this is a keeper!!
Hi Brooke, Ella is obsessed with this one as well! We have been making this green chile egg casserole a lot as it is so simple and the green chiles add so much flavor. We are so happy to hear that you enjoyed it, thank you for leaving a review!
Thank you so much for this great recipe! I made this over the weekend to have for breakfast this week. It is so good and filling with 25 grams of protein per serving❤️I look forward to it when I go to sleep at night💕
Hi Sharon, thank you so much for leaving a review on our website! It helps others looking to make the recipe! We are so thrilled to hear that you enjoyed this green chile egg casserole! We just had it for breakfast today too lol. It’s so simple, high-protein, and packed with flavor with minimal ingredients.
Hi. Thanks for this recipe. I live in Mexico and canned green chilies are nonexistent here. Do you think a roasted poblano chili, chopped, would be a good sub?
Hi Linda, yes, absolutely! As long as you like the flavor of roasted poblano peppers, then it will be delicious! That is a great substitution! If you try it out let us know how it goes!