This Hatch Green Chile Breakfast Egg Casserole is the perfect make-ahead dish for a wholesome protein rich meal. Made with layers of vegetables, fresh artisan cheese, and hearty eggs, serve it for breakfast, brunch, or an easy dinner! Low-carb, dairy-free, and grain-free options!
Why You’ll Love This Casserole
Who doesn’t love the smell of chili that has been simmering on the stove all day or warm homemade bread? Luckily, this breakfast egg casserole fits right in with cooler weather go-to’s and meal prep staples. Not to mention, it smells so good you’ll want to wake up to it every morning!
- Not only is this green chile breakfast casserole easy to make ahead, but it’s also budget-friendly.
- It’s adjustable for all your dietary needs! For all my vegetarian readers, this dish is perfect for those of you who are looking to add more protein to your diet and stabilize your blood sugar.
- It’s also the perfect recipe for holiday parties, busy school days, and everything in between!
Ingredients for Green Chile Egg Casserole
Below is an overview of the ingredients and instructions for green chile egg casserole. Please be sure to scroll down to the recipe card below for the complete details!
- Hatch Green Chile Pepper – Hatch green chiles add a slightly sweet and smoky flavor to this casserole, but if you don’t want to roast them or can’t find them in your store, you can just swap them out for chopped green chiles instead.
- Spinach – Spinach is a great source of vitamins A, C, K, folate, iron, and more. Plus, it adds color to this dish making it super pretty!
- Onions – For a sweet flavor, I recommend using white or yellow onions. Red onions have too much of a kick for this recipe.
- Eggs – Full of protein and healthy fats, eggs are the base of this recipe and hold the rest of the ingredients. If you want a slightly denser texture, you’ll want to add 1 or 2 extra before baking.
- Non-Dairy Milk – Milk helps create a creamy texture and adds tons of calcium to this dish. To keep this egg casserole allergy-friendly while still gaining nutritional benefits, I used almond milk, but any milk you keep on hand will work.
- Gluten-Free Flour – If you don’t have arrowroot flour you can use potato starch or a gluten-free multipurpose flour to create the same fluffy casserole effect without altering the flavor.
- Chopped Green Chiles – Not only are they tasty, green chiles are rich in vitamin A, vitamin B6, calcium, zinc, and iron! I like to use a spicy version, but mild works, too.
- Cheese – For the best results, I recommend using unprocessed cheese that is also super meltable such as provolone, mozzarella, or white cheddar. However, if you follow a dairy free diet, simply omit the cheese or use a cheese alternative of choice.
- Tomato – Technically, the tomatoes are optional, but they add beautiful color to this recipe along with vitamins and antioxidants including vitamin C and potassium.
How to Roast Hatch Green Chiles
You’ll want to roast your hatch green chiles before you add them to this casserole. To do so, start by heating your oven’s broiler, and line a baking sheet with foil. Then, place the whole chiles on the baking sheet, and let them roast for 3-4 minutes on each side or until their skin has browned.
Note: Feel free to use any other pepper! Roasted red pepper and even poblano work great in this casserole.
How to Make Chile Breakfast Egg Casserole
- Sauté the onion and spinach together on medium heat for about 3 minutes or until the onion is fragrant.
- Beat the eggs and milk in a large bowl until they are light and frothy. Then, add the flour, baking powder, and seasonings, and blend the ingredients until they are just combined. Add the green chiles, and mix them evenly.
- Layer the bottom of a casserole dish with the spinach and onion mixture followed by a few slices of cheese and egg batter.
Pro-Tip: For a thicker casserole use an 8×11’ dish. Or, if you like your casseroles on the thinner side, opt for a 9×13’ dish.
- Peel and slice the hatch green chile peppers, and layer them on top of the egg casserole along with tomato slices and more cheese.
- Place the dish in the oven to bake for 30-40 minutes letting it broil for the last minute to create crispy edges.
Note: Check the casserole after 30 minutes. If the outside is brown but the inside still hasn’t set, cover it with foil. Then, let it bake for another 5-10 minutes until the center has cooked.
Nutrition Tips
- Watching your cholesterol levels? Replace half of the eggs with an equivalent amount of egg whites.
- Looking for more protein? Try adding in chicken sausage, shredded pork or chicken, or turkey bacon!
- Need some added carbs to keep you fueled? Try pairing this casserole with roasted potatoes, or serve it in a gluten free tortilla for a breakfast burrito!
Meal Prep Egg Casserole
Once fully cooked, this green chile egg casserole will stay fresh in the fridge for up to 3 days. Or, store it in the freezer for up to 2 months. However, if you want to prepare it ahead of time and serve it fresh, you can easily prepare the egg batter the night before. Then, all you have to do is layer the veggies and cheese, and pop it in the oven!
How to Reheat
To avoid soggy leftovers, I recommend reheating your egg casserole in the oven at 350 degrees Fahrenheit. To keep it from drying out, try covering it with a piece of foil before placing it back in the oven.
More of Our Favorite
Gluten-Free Green Chile Recipes
Common Questions
It’s natural for the casserole to deflate a bit after it cooks. However, adding a bit more (1 tablespoon or so) of gluten free flour or starch will help! This should make the eggs “sturdier.”
Alternatively, you could try baking the casserole at a lower temperature for longer, around 325 F.
If the casserole is rubbery, it is most often due to excess moisture from the veggies. To prevent this from happening, try patting the peppers and tomatoes with a paper towel or dishcloth before adding them to the casserole.
You’ll know your egg casserole has finished baking when the edges are golden and a toothpick inserted in the center comes out clean.
The internal temperature of your egg casserole should be between 180 and 190 degrees Fahrenheit (82-88° Celsius) before it has finished baking.
Green Chile Breakfast Egg Casserole Recipe
- Total Time: 50
- Yield: 8 1x
- Diet: Vegetarian
Description
This breakfast egg casserole is the perfect low carb option for kid-friendly meal prep. Make it ahead of time for an easy breakfast or quick dinner. Vegetarian friendly!
Ingredients
- 2 hatch green chile pepper (see notes for substitutes)
- 1 teaspoon olive oil or avocado oil
- 1 cup baby spinach
- 1 cup chopped white onion
- 10 –12 eggs (12 eggs for a denser texture)
- 1 cup non dairy milk
- 3 Tablespoon tapioca flour or cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon cumin
- Pinch of garlic powder
- 1 teaspoon minced garlic
- 8 ounces (or two 4 ounce cans) chopped green chiles, drained
- 6 ounces sliced cheese (parmesan, mozzarella, white cheddar)
- 1 plum tomato, sliced
- Grated hard cheese for topping (optional)
- Fresh chopped cilantro
Instructions
- Preheat the broiler. Line a baking sheet with foil.
- Place the Hatch green chile pepper on the foil. Once the broiler is ready place the peppers in the oven, and broil them for 3-4 minutes on each side or until the skin is browned. Remove the peppers from the oven, and set them aside.
- Turn the oven temperature down to 350 degrees Fahrenheit.
- In a small pan, add 1 teaspoon of oil, and sauté the onion and spinach together on medium to medium high heat for about 3 minutes or until they are fragrant. Remove the pan from the heat.
- In a large bowl, beat the eggs and milk on medium-high speed with an electric mixer until they are light and fluffy. Add the flour (or starch), baking powder, salt, garlic powder, pepper, and cumin.
- Blend the ingredients for about 30 seconds until they are just combined and smooth. Stir in the canned green chilies (8 ounces).
- Layer the bottom of an 8×11 casserole dish with the cooked spinach and onion. (See notes for other sizes of dishes.)
- Then, add a few slices of cheese, followed by the egg and green chile batter.
- Once cooled, peel the skin off the roasted hatch green chiles and slice them length-wise, removing the stem. Layer the top of the casserole with tomato, slices, sliced roasted Hatch green chiles, and more cheese.
- Place the casserole in the oven, and bake for 30-40 minutes. Check the casserole after 30 minutes. If the outside is brown but the inside is still not set, cover the dish, and continue to bake for an additional 5 to 10 minutes. For crispy edges, set the oven to broil the last minute of cooking.
- Remove the casserole from the oven. Sprinkle it with extra cheese (if desired) and fresh cilantro. Season to taste.
Notes
- Feel free to use any other pepper! Roasted red pepper and even poblano work great in this casserole.
- For a thicker casserole, use an 8X11 pan, or for a thinner casserole, use a 9×13 pan.
- This egg casserole keeps well for 3 days covered in the fridge. The egg batter can be prepared the night before. Then, just layer with the vegetables and cheese before cooking.
- Prep Time: 10
- Cook Time: 35 – 40
- Category: breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 195
- Sugar: 2.9 g
- Sodium: 534.3 mg
- Fat: 12 g
- Saturated Fat: 5.2 g
- Carbohydrates: 8.3 g
- Fiber: 1.7 g
- Protein: 13.6 g
- Cholesterol: 245.7 mg
Loved your casserole but ended up making changes which turned out well. I realize you don’t use dairy. I often don’t but not today because I did! I didn’t have any peppers so used green chilies from 2 cans. I also browned some breakfast sausage then sautéed the onions & frozen kale. I only had 6 eggs, added some Greek yogurt & heavy cream in the Vitamix with the seasonings and 1/2 tsp BP + 1 T arrowroot. Mixed the meat, chilies, kale, onions together & spread in a casserole. Sprinkled over cheese. Poured over the blended egg-dairy ingredients & baked for 20-ish minutes. It was very good. And I thank you for such a wonderful recipe even though I didn’t use it strictly.
Those recipe substitutes and additions are genius! We love your creativity. Thanks for sharing your recipe experience with us, Jill!
This recipe sounds delicious. I’m getting ready to make it for the first time. The ingredients calls for two cans of green chilies. When does the second can get used? I’m looking forward to taking this to a potluck today
Hi Lisa! This is an older recipe we plan on tweaking so definitely keep us posted if you have any issues. But the 2 canned green chilies just means two 4 ounce cans, drained. Or one 8 ounce. Does that make sense? Total 8 ounces used at the same time.
Fabulous! This was a huge hit! It had notes of chile rellenos that I loved and it was wonderful for weekend brunch. I would eat this any time of day though!
Love it! So glad!
This was absolutely amazing, we loved every single bite!
We love breakfast for dinner at my house and we just had this last night! It was so good and flavorful! Really a huge hit!
So delicious! We added extra chiles on ours! YUM!
oh nice touch!
Please give me some general suggestions of other type of cheese I could use?
Do you have Swiss or white cheddar or regular cheddar? That should work!
I need to make this keto friendlier so what other alternatives could I use instead of the arrowroot starch? Could I use almond flour?
Do you have coconut flour? I would use that but maybe a tad less since it’s a very dry flour. try 2 tbsp or so. Keep me posted.
Could I use potato starch or corn starch?
Sure! I’d try cornstarch
Cant wait to try it!
This was so easy and the whole family loved it! Thanks!
Love hatch season!
Those pepper have been roasted to perfection and I bet this casserole is to die for! Also, need to try that cheese ASAP!
Love, love, LOVE the versatility and the spicy of this hatch casserole! OMGggg… it’s absolutely gorgeous, Cotter! You’ve totally out done yourself. Now, I roasted two sheet pans of hatch, peeled them and threw them in the freezer. I’m thinking that won’t be enough to get me through the year.. so I’m off to get more! I love them SO much! WAY TO GO on turning in your manuscript! Now you can breathe.. and have a drink.. and sleep. I’m so happy for you my dear! A huge accomplishment! 😀 Yeeeehawwwww!!
Thank you friend. That means more that you will ever know. <3 Catch up soon?
Yes, yes!!
Looks so good! I want this for breakfast – I love green chiles 🙂
I love a good casserole! This looks fantastic!
So perfect for brunch too!
This seriously sounds so delicious! Working way late tonight and I would love this in front of me right now! 🙂
Literally perfect for ANY meal!! Also lovin’ the green chile ??
I need this for breakfast tomorrow!
Oh yeah to finishing! Hopefully you will have a bottle of wine to go with that.
I’m all over this casserole!!! love it! looks insanely delicious!
congratsss on sending all the hard work in today!! i am absolutely digging hatch chile season..this is definitely happening for brunch soon. love love love it.
Ohhhhh… I’ve been eyeing the chilis in Whole Paycheck. I friggin’ LOVE them! A friend from back home is coming to visit this week; this may have to happen for breakfast Friday!
Hooray for final edits!!!!!!!! Cheers brother!
thanks bro! needed that encouragement. Dying here. LOL send cheese and wine and more green chile
I can’t get over how good this looks!! Comfort food perfection! Will definitely be trying this!!
OMG that close up shot looks amazeballs!!!
This looks truly amazing!
Egg casseroles are always a hit at our house Lindsay! Breakfast, lunch or dinner! This looks amazing!
Brunch perfection!!
I want this for breakfast today. And lunch. And dinner. And leftovers tomorrow.
WOW! This looks delicious. The guy who comes over to do a radio program with my dad has brought Hatch chiles over a couple times, but we haven’t had any this year. This looks so delicious.
oh well tell him to deliver soon! Hehe! that’s awesome!
You had me at hatch chilis and cheese.
Also I made chili yesterday. Tis the season…almost. 🙂
thought of you! cheeeeeesy. <3
I’d eat this any time of the day, YUM!
come over anytime!
So much yes! I’m psyched it’s hatch chili season and looooove me some egg dishes! Definitely into this super fresh n’ tasty dish..I could seriously eat this for breakfast (or dinner) every single day!