Christmas Green Chile Egg Casserole Recipe

I used my cast iron skillet for this recipe. I did add one small diced onion and a good amount homemade roasted garlic. I used only ONE 4 ounce can of mild diced green chiles. We LOVED this egg casserole. I made a BIG breakfast to go with it; homemade waffles, bacon-y home fries and served it with homemade salsa and sour cream on the side. NO leftovers.

Yum. We are on a calorie kick so I made some adjustments and it was still awesome. Please note, I cut the recipe in half (select 4 servings) and my comments below apply as such. Omitted the cottage cheese and replaced it with 1/4 cup light sour cream and 2 tablespoons of milk. Sauteed 1/2 tsp minced garlic, 1 green onion, 1/4 bell pepper and green chiles (drained) with 2 strips of bacon and let cool before adding to the mixture. Used 1/4 cup of flour (double what recipe calls for when reduced to 4 servings). Omitted salt since I had bacon in mine. I only used 4 ounces of shredded cheese (2 oz in the mixture and 2 oz on top of the casserole). I used 2 TBL of light butter to grease a small glass baking pan (bottom and sides) and no other butter in the mixture. Not sure how long it cooked, but used the directions of 400 for 15 minutes and then at 350 until it was slightly brown on top and nothing moving in the middle. Definitely let cool for at least 7 minutes so people can enjoy tasting it, otherwise it is too hot to properly enjoy. Served by letting people add their own hot sauce and salsa (Margaritas is our fav). Taste like something you would get at a bed and breakfast. Great!

Delicious. The cottage cheese is a must. I cut it down to 7 eggs and slightly reduced salt, butter, baking powder, and flour. Kept all other ingredients the same. Made in 9x9 pan and reduced baking to 10 minutes and 30 minutes respectively. Flour tortillas and hot sauce, and you are set!

Holy Moly this was good!! Halved the recipe and followed the time that another reviewer suggested - 15 at 400 and 25 at 350 in a 6x10 pan. I put the butter in and forgot about it while I was assembling the other ingredients, so it turned out to be browned butter LOL but soooooo good! I didn't have any MJ cheese so I used half mozzarella and half havarti dill. I wasn't sure about mixing the dill flavor with the green chilies but that turned out just fine, too. LOL Instead of the salt I used Pioneer Woman's Tex Mex cowgirl seasoning. And I was too lazy to pull out the mixer so I just beat everything by hand, except cheese, then stirred that in last. The only thing I would do differently next time is try the right cheese LOL and add the two cans of chilies for the half recipe.

Delicious, with adjustments. I served it with some tortillas and hot sauce for people to make their own breakfast burritos. Flavor and mouthfeel adjustments: used 3 cans of diced green chiles (2 mild, 1 hot), sauteed a yellow onion and 1 clove of garlic with a little chili powder, used a mix of jack and cheddar cheese. Healthier adjustments: did not use any butter, reduced the cheese to 3 cups instead of 4, and used reduced fat cottage cheese. 3 cups of shredded cheese is still plenty for an egg casserole, and the butter serves no purpose in this recipe other than adding flavor (and a ton of extra fat). Also used 1/2 cup of flour as called for in other versions of this recipe floating around on the internet. I think it needs the extra flour to help it set. Baked it in a 9x13 casserole dish and it definitely served more than 8!

I cut the amount of butter in half and could have cut it more. I added onion and chopped ham. It was a hit! I will make this recipe again. Might pour into muffin tins to make individual servings. Those are easy to reheat and make for a quick work day breakfast!

I made this exactly as written. It's very good! I'll make a few changes the next time. I'll cut the butter in half as it's too much. I'll use 1/2 Monterey Jack cheese and 1/2 Pepper Jack cheese to give it a little kick. I drained the liquid from the chilis because the recipe didn't specify, but I think I'll add it next time. I'll also add some garlic.

I made this recipe but cut back on the butter (I only smeared it on the pan to keep everything from sticking) I used low fat cottage cheese and only 2/3 the recommended cheese. I also added ham. Everyone loved it. Great recipe, thank you.

Good tasting. Will make again. I love these egg casseroles. There are so many variations that can be done. I did half the recipe and it filled an 8x8 dish, so for the full recipe will need bigger than a 10x6 dish! I also halved the butter. It started getting pretty brown around the edges so I covered the edges with foil. For a half recipe I baked it for 45 min. total. Yum!

This was a hit Christmas morning. I had misplaced my usual recipe, but I think this is going to be a permanent replacement. I heated about a tablespoon of olive oil in bottom of the 9x13 pan, instead of using the butter and held back a little of the cheese to sprinkle on top before baking. I drained the chilies, using 1 can in the casserole, and serving the other can as a side, About half (actually all the men, come to think of it) topped with more chilies. The bake temps and times worked perfectly in my oven.

Can’t believe how little effort it took.

It’s fabulous!! Family favorite. Be sure to give it time to rest before serving!!

This was a hit! Made as written except added about a cup of cheddar on top of 16 oz Monterey jack cheese. Might cut down salt but definitely use 2 cans Chiles. Served with warmed salsa and sausage. Great for any occasion.

Made it for the family and everyone asked for seconds.

No change 's

Super easy and very yummy!! The wholel family liked it

I've made this recipe last month and again today. The first time I used an oval Corning ware dish that was a little bigger than 6x10. The casserole turned out a little undercooked but fluffy. It had that oval shape though which was not too cool Today I used a 9x13 glass casserole dish and the sides and bottom got a little too brown. It tasted a little bit burnt. Any one have any hints if you don't have a 6x10 pan? Also wondering if you can freeze this after it's cooked? Any one tried that? Thanks. I grow jalapenos and have lots in the freezer, so delicious!

We loved it. Easy to make. Only did half the casserole with green chilies. Maybe put more cheese in it.

Way way way better than you would expect. It’s now a holiday tradition and we use Shishidos we grow mixed. Unreal flavor and keto to boot.

We typically use additional egg whites, and add whatever cheese/cheeses we have available, and use a 9X9 glass pan. Our biggest revision - one can mild chilies and one can of jalapeños. Nice light heat! We make this at least once a month, and friends/family ask us to bring it when we visit.