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
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Originally posted May 12, 2010
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That’s so funny. My husband served in Ireland, and he had to eat blood pudding at his first dinner appointment. Very memorable.
I’d love this recipe, I’m sure. Thanks Leigh Anne. Also, thanks for NOT including the Blood Pudding recipe here. 😉
Thanks for sharing this recipe! B&Bs have some great ways to serve eggs. I’m a fan of anything with green chiles.
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!
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.
That is where my hubby and I stayed on our honeymoon! Such a cute place!