This green chili egg casserole is perfect for serving a crowd! 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.
Green chili egg casserole
I love a good breakfast casserole that’s filled with flavor and veggies, and this green chili egg casserole does both!
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!
Can this be prepped ahead of time?
Yes, it’s such a great recipe to prep in advance. You can fully make it and bake it so that all you need to do is simply warm the green chili breakfast casserole before serving.
Or you can prep the casserole but not bake it. Store it covered in the fridge for up to 3 days, and then bake it fresh the morning you need it.
If you choose to bake a chilled breakfast casserole, you’ll want to add an additional 15-20 minutes to the bake time.
What you need for green chili egg casserole
- anaheim peppers
- avocado oil
- eggs
- cottage cheese
- frozen cauliflower rice
- cheddar cheese
- diced roasted green chilies
- sea salt
- pepper
- corn tortillas
How to make egg and green chili casserole
For the full ingredients list and step-by-step instructions, scroll down to view the recipe card below.
- 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.
- To a large bowl, add the egg, cottage cheese, cauliflower rice, shredded cheese, roasted green chilies, sea salt, and pepper.
- 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. 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.
- Allow cooling for 15 minutes before slicing into. Enjoy!
Substitutions
Below you’ll find a list of substitutions that will work well in this mexican breakfast casserole with green chilies recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Anaheim peppers – Banana peppers or jalapeno peppers work as a good substitute for anaheim peppers.
Avocado oil – Try coconut oil, ghee, or extra virgin olive oil as an alternative.
Eggs – Eggs are pretty key to this dish – sorry no substitute!
Cottage cheese – The closest substitute would be ricotta cheese. You could also try a mixture of ricotta cheese and greek yogurt.
Cauliflower rice – Broccoli rice works well here too, along with chopped cauliflower if you don’t have the cauliflower rice available.
Cheddar cheese – Try colby jack or monterey jack as substitutes for the cheddar cheese.
Diced roasted green chilies – You can use whole roasted green chilies and simply dice them yourself, or you can also omit the green chilies for a bit less heat.
Corn tortillas – Flour tortillas work as an alternative, along with adding frozen and defrosted corn kernels.
What to serve with this green chili breakfast casserole
To round out your breakfast or brunch when serving this green chili breakfast casserole, here are some ideas of what to add to the table:
- Fruit – A fruit salad makes a great addition, along with a bowl of berries or diced mango, apples, or pear.
- Breakfast sausage – cook up your favorite turkey, pork or chicken breakast sausage to serve alongside the breakfast casserole.
- Bacon – Another classic option to add to your brunch table.
- Salad – If you’re serving up a brunch, consider adding a simple salad too. This kale pomegranate salad with lemon maple dressing would be a nice addition.
More recipes you’ll love
Green Chili Egg Casserole
Ingredients
- 2 anaheim peppers
- 1 tsp avocado oil
- 10 eggs
- 2 cups cottage cheese
- 2 cups frozen cauliflower rice
- 1/2 cup cheddar cheese shredded
- 8 oz diced roasted green chilies
- 1.5 tsp sea salt
- 1/2 tsp pepper
- 10 corn tortillas
Instructions
- 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.
- To a large bowl, add the egg, cottage cheese, cauliflower rice, shredded cheese, roasted green chilies, sea salt, and pepper.
- 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. 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.
- Allow cooling for 15 minutes before slicing into. Enjoy!
Nutrition
If you try this green chili egg casserole recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
