Egg and Green Chili Casserole

Recipe of the Day (#ROTD)

A Kendall Oberto Recipe

Eggs and Green Chili Casserole


Prep Time: 15  | Cook Time: 35  | Difficulty: Easy  | Servings: 12 


Obtained by a dear friend, I believe this recipe originated in AllRecipes.  Its’ genius is its’ wide appeal, amazing scalability, and ability to be prepped ahead of time. Great for breakfast for two through brunch for cast of 1000s. It is a go-to “dump and whomp” recipe for holidays or any occasion.


10 eggs

1 pound Monterey jack cheese, shredded

2 cups cottage cheese

1 stick butter, melted

1/2 cup flour

1 teaspoon baking powder 

1/2 teaspoon salt

8 ounces green chiles drained


Beat eggs in a large bowl, add all ingredients except the shredded cheese and mix to combine. Add shredded cheese and stir together.  Pour into a 9 x 13 greased casserole pan. Bake at 350 for about 35 min or until golden brown and center is set.

Allow to cool about 5-10 minutes before cutting in squares and serving.


Don’t be afraid if you are not a cottage cheese fan, you won’t even notice it.

To make this lower carb, I frequently replace the all purpose flour with almond flour.

You can substitute any similar cheese like co-jack, cheddar, mozzarella, pepper jack, etc.

Feel free to augment with cooked ham, bacon, sausage, cooked vegetables, etc.

Mixture can be made the night before and baked off in the am.

This casserole keeps in the fridge, reheats and freezes well.


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