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Fluffy green chili eggs topped with crunchy tortilla chips makes for a surprising and delicious breakfast dish. Green Chili Egg Casserole will quickly become a family favorite.
I love to stay at bed & breakfasts when I travel. Quaint hotels and good food is the perfect combination to make my heart happy. And I love it even more when they share their recipes with me when we check out.
One of the best breakfasts I have enjoyed at a B&B was in my own backyard, The Lion and Rose Victorian B & B. When I stayed there with a group of girlfriends we were served this delicious green chili egg casserole. They were the lightest and fluffiest eggs with a delicious Mexican flavor. And they were topped with crunchy tortilla chips!
The recipe may seem a little strange but trust me on this one. You blend everything up in the blender and then cook the eggs up in a frying pan.
Place the cooked eggs into a baking dish and sprinkle with cheese and chilies and bake. I used my cast iron pan because it sits on my stove top and it is easy to grab but you could definitely use a 8 x 8 baking pan.
And after you take it out of the oven you sprinkle the green chili egg casserole with chips, salsa and a little avocado and serve. I promise, these are delicious and fluffy and you will love them!
Some of my other favorite egg dishes:
Some of my favorite kitchen tools I use to make Green Chili Egg Casserole:
CAST IRON SKILLET – I have an assortment of sizes but the 10 inch is my most used cast iron pan.
8 x 8 GLASS PAN – I prefer baking in glass over metal and these are the glass pans I love. I have them all different sizes
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes
Green Chili Egg Casserole Recipe
Green Chili Egg Casserole
Ingredients
- 8 eggs
- 1/2 C sour cream
- 1/2 C cottage cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp taco seasoning
- 1 Tbsp flour
- 1/2 tsp cumin
- 1 1/2 C grated cheddar cheese
- 1 small can green chiles
Instructions
- Put everything but the cheese and green chiles into the blender and blend until white and fluffy.
- Pour egg mixture into pan and fry like scrambled eggs.
- Put eggs into 8 x 8 baking dish, cover with green chiles and cheese.
- Bake egg casserole at 400 degrees for 12 minutes.
- Sprinkle with crushed tortilla chips right before serving
Nutrition Facts:
melody says
That is where my hubby and I stayed on our honeymoon! Such a cute place!
Elizabeth says
I love your blog- I am a college student at BYUI and have been following you for a few months, I love all the recipes and cute things you post!
I was just wondering- what type of camera do you use to take your pictures of the foods once you make them? I am looking for a camera that can do clear close ups like that and I really don’t know where to start.
Thanks!
Leigh Anne says
So glad you enjoy the blog! I use a Nikon D40 and I also have a D90 and I go back and forth between the too. I have found that the most helpful thing though is good lighting! I never use a flash.
FoodontheTable says
Thanks for sharing this recipe! B&Bs have some great ways to serve eggs. I’m a fan of anything with green chiles.
Valerie H. says
I’d love this recipe, I’m sure. Thanks Leigh Anne. Also, thanks for NOT including the Blood Pudding recipe here. 😉
Barbie Holt says
That’s so funny. My husband served in Ireland, and he had to eat blood pudding at his first dinner appointment. Very memorable.