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 egg bake 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 adds great savory mexican flavors.
It’s a balanced, healthy, and filling dish that makes a big batch! Perfect for a special occasion!
Can this be prepped ahead of time?
Yes, it’s such a great recipe to meal prep in advance. You can fully make it and bake it so that you can simply warm the green chile breakfast casserole before serving.
Or you can prep the casserole but not bake it. Store it covered with a lid, foil, or plastic wrap in the fridge for up to 3 days, and then bake it fresh the morning you need it.
Do the prep work in advance, and then relax and enjoy this easy overnight breakfast casserole the next morning!
If you choose to bake a chilled breakfast casserole, you’ll want to add an additional 15-20 minutes to the baking time.
What you need for green chili egg casserole
For the full ingredients list and step-by-step instructions, scroll down to view the recipe card below.
- anaheim peppers
- avocado oil
- large eggs
- cottage cheese
- frozen cauliflower rice
- sharp cheddar cheese
- diced roasted green chilies
- sea salt
- black pepper
- corn tortillas
How to make egg and green chili casserole
- 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 or ceramic baking dish. Add the tortillas to the bottom, then pour 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. Add more heat with a dash of hot sauce!
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 or sour cream.
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 cheese, pepper jack cheese, monterey jack cheese or even mozzarella cheese as substitutes for the cheddar cheese.
Diced roasted green chiles – 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. Green onion is a great flavor addition if you omit the diced green chilis.
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 spread 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 breakfast meats – turkey, pork, or chicken breakfast 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 occasion, consider adding a simple salad too. This kale pomegranate salad with lemon maple dressing would be a nice addition.
More great recipes you’ll love
- Chili egg puff recipe
- Smoked salmon and cauliflower egg puff
- Zucchini baked oatmeal
- Smoked salmon breakfast casserole
Green Chili Egg Casserole
Ingredients
- 2 anaheim peppers
- 1 tsp avocado oil
- 10 eggs
- 2 cups cottage cheese
- 2 cups frozen cauliflower rice
- ½ cup cheddar cheese shredded
- 8 oz diced roasted green chilies
- 1.5 tsp sea salt
- ½ 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
*Originally published in April 2022. Updated January 2023.*
2 comments
Hello! I made this recipe this week and it was delicious however I substituted ricotta for the cottage cheese and used refrigerated cauliflower rice (not frozen) and when I reheated the casserole it was a bit watery. Any recommendations on how to prevent this?
Thanks!
Hey Amber! I’m guessing it was from the ricotta swap. I haven’t heard of it being watery before (or experienced it), and probably from that swap it happened. Are you reheating in the oven or microwave?