You might remember not too long ago, I was going through some of my “old-school” recipes and came up with my Corn Patch Corn Casserole. The next recipe in my file was this one for Green Chile Egg Bake.
Green Chile Egg Bake
I think you’ll love this Green Chile Egg Bake for the same reasons we do! It’s one of those super-easy solutions to toss breakfast on the table, but it seems like so much more than it is.
About Green Chile Egg Bake:
This easy casserole isn’t fancy. It’s just really tasty. Think of it like a soufflé. It will puff up a bit in the oven and then drop a bit, but the eggs are perfectly cooked, light and airy, as you can see. You might see, too, that I forgot the cheese on top in some of these pics. Ooops!
Green Chile Egg Bake is perfect for a family breakfast or to toss together in the morning for overnight guests. The canned green chiles are mild; my children ate this when they were toddlers, but a little heat comes through. Know your audience and what they can or cannot tolerate.
Green Chile Egg Bake
Making Green Chile Egg Bake:
There really is nothing to making this recipe. Put your chopped green chiles and cheese in the bottom of the casserole – that’s so they don’t all float to the top.
In a bowl, stir up the flour, eggs, and milk. Add a bit of salt and pepper. Pour the egg mixture over the top, sprinkle with cheese, and bake. It’s ready in 35 to 45 minutes total.
Ya gotta love a five-minute prep with one bowl to wash, right? Ok, 10 minutes if you grate your own cheese! And I really like to have a couple of egg dishes like this that don’t require standing at the stove, tending, like most.
Even I, #notamorningperson can pull this off. But I fully admit to making this for dinner, too. Breakfast for dinner can be a great budget strategy.
The Ingredients:
The canned green chiles really make the dish. This is a case where canned is better; they have a little something that gives a little bit of tangy flavor. Make sure to drain them well; I drain like I do for a can of tuna: open the lid, press the lid down into the can, and turn upside down while squeezing.
In my area, only the small cans are usually available; if another size is available, you’ll want to use 8 to 12 ounces.
I love adding bits of different cheeses in this casserole, and I’ll use almost anything in the fridge, but Monterrey Jack or Colby Jack are my favorites. As long as the cheese melts well, it’s perfect here.
Green Chile Egg Bake
Serve With:
Of course, this is fine just as is, but you might want to serve it with a little salsa or hot sauce. I used a little of my Fire Roasted Tomatillo Salsa. Check out my other Salsa recipes under my Condiments page if you’re so inclined
You can’t go wrong with bacon or sausage and a little fruit or a small salad of some sort, depending on the time of day.
Leftover Green Chile Egg Bake:
Store in the refrigerator, tightly covered, for three to four days. This works best if cooled before covering. For best results, reheat servings, lightly covered, in the microwave.
Know that once reheated, it won’t be quite the same, but it’s certainly no worse than eggs from one of the chain restaurants that serve them in breakfast sandwiches! Maybe even better coz the cheese helps keep them airy.
Other Easy Brunch Recipes You Might Like:
The recipes below all give a great bang for your buck and for your time and effort! Easy and delicious.
Easy Cheesy Breakfast Casserole
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Eggs:
- Both Aldi & Lidl, as well as buyer’s clubs, have great everyday prices, but usually do not approach a great pre-holiday grocery store sales price.
- If you have room, stock up at a low. Eggs keep for several weeks after the “buy by” date. They are best stored in the original container on the bottom shelf, not the door.
- The American Egg Board (the people behind the Incredible Edible Egg Commercials) is a great resource for any egg questions!
Grocery Cheese:
- Grocery Store Cheese is a great item to pick up at rock-bottom prices and keep on hand. The best pricing is a discount store’s sales, but if not an option, know the lows at your grocery.
- Cheese keeps for weeks, unopened, and can be frozen. After freezing, it will be a little crumbly but still great for casseroles and cooking.
Canned Green Chiles:
- Look for green chiles on sale at the grocery, often unadvertised around Cinco de Mayo or sporadically through the year. You may find them at the discount stores. Latino markets will have good pricing year-round.
- If another size is used and there is no immediate need for any remainder, they can be bagged and frozen.
Hi! I hope you enjoy this Green Chile Egg Bake as much as we have at our home over the decades. I just now had a thought – this might be a fun recipe to tinker with other add-ins to change it up. You’ll have to let me know if you do. Take care,
Mollie
Green Chile Egg Bake
Green Chile Egg Bake
- Prep Time: 10 minutes
- Cook Time: 35 to 40 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 servings 1x
- Category: Breakfast or Brunch Dish
- Cuisine: Mexican or Southwestern
Ingredients
2 to 3 small (4-ounce cans) diced Green Chiles, drained well
1 1/2 (6 ounces) cups grated cheese, Monterrey Jack or Colby Jack preferred, divided
2 tablespoons flour
1/2 cup milk
8 large eggs
1 teaspoon salt, or to taste
freshly ground black pepper to taste
Instructions
Preheat oven to 350 degrees F.
Scatter green chiles and 1 cup of cheese in the bottom of a 1 1/2 quart casserole (no need to grease casserole). Add the flour to the bottom of a medium-sized bowl. Slowly whisk in milk. Crack eggs into bowl and whisk until smooth. Add salt and pepper as desired.
Pour over green chile and cheese mixture. Using a fork, scrape the bottom of the casserole in several places, allowing the egg mixture to seep down. Sprinkle with remaining 1/2 cup cheese.
Bake for 35 to 45 minutes until puffed and lightly golden brown. Check with the tip of a knife. It should come out with no particles sticking to it – a little clear liquid is fine. Remove from oven and serve immediately.
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 276 | |
| % Daily Value * | |
| Total Fat 16 g | 24 % |
| Saturated Fat 7 g | 37 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 306 mg | 102 % |
| Sodium 794 mg | 33 % |
| Potassium 371 mg | 11 % |
| Total Carbohydrate 23 g | 8 % |
| Dietary Fiber 5 g | 19 % |
| Sugars 1 g | |
| Protein 18 g | 36 % |
| Vitamin A | 2 % |
| Vitamin C | 13 % |
| Calcium | 14 % |
| Iron | 19 % |
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I’ll be posting Easy Green Chile Egg Bake at Fiesta Friday Blog Party #238 with Mikaela @ Iris and Honey.
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