Let's Make Egg and Green Chili Casserole!

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It’s made with eggs, green chilies, anaheim peppers, tortillas, cottage cheese, cheddar cheese, and cauliflower rice for an extra vegetable boost! A balanced, healthy breakfast casserole that can be easily made in advance.

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This recipe is based on my green chili egg puff and my cauliflower egg puff. The key difference is that we’re adding in corn tortilla pieces and roasting our anaheim peppers. It’s a balanced, healthy, and filling dish that makes a big batch!

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anaheim peppers, avocado oil, eggs, cottage cheese, frozen cauliflower rice, cheddar cheese, diced roasted green chilies, sea salt, pepper, corn tortillas

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Preheat the oven to 425 degrees F. Slice the anaheim peppers into 4 long strips, removing the seeds and stem. Toss in the avocado oil, place on a baking sheet, and roast for 10 minutes.

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To a large bowl, add the egg, cottage cheese, cauliflower rice, shredded cheese, roasted green chilies, sea salt, and pepper.

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Dice the tortillas into small pieces, and place them in a 9″ x 13″ glass casserole dish. Add the tortillas to the bottom, then pour the egg mixture over top.

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Mix fully so that the tortillas are combined with the egg mixture. Place the roasted anaheim pepper strips over the casserole, and bake uncovered for 40-45 minutes, or until the egg is set in the center.

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Allow cooling for 15 minutes before slicing into. Enjoy! Looking for what to serve with this? Check out the blog post!

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Get the full Green Chili Egg Casserole recipe, along with all the substitutions and tips on www.fitmamarealfood.com Connect on Instagram @fitmamarealfood

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