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Green Chile Egg Casserole will quickly become a family favorite. Fluffy green chile eggs topped with crunchy tortilla chips makes for a surprising and delicious breakfast dish.
One of the best breakfasts I have enjoyed at a B&B was in my own backyard. When I stayed there we were served this delicious green chile egg casserole. They were the lightest and fluffiest eggs with a delicious Mexican flavor. And they were topped with crunchy tortilla chips!
The eggs are blended with sour cream and cottage cheese to create the light and fluffy texture. The addition of green chiles, cumin, and taco seasoning gives it a deep, delicious flavor with just the right amount of spice. And the tortilla chips add a nice crunch.
Ingredients Needed
- Eggs
- Green Chiles
- Grated Cheddar Cheese
- Sour Cream
- Cottage Cheese
- Flour
- Garlic and Onion Powder
- Taco Seasoning
- Cumin
- Tortilla Chips
How To Make Green Chile Egg Casserole
- Blend eggs, sour cream, cottage cheese, and seasoning together in the blender.
- Pour egg mixture into pan and cook like scrambled eggs.
- Place eggs into 8 x 8 baking dish.
- Cover with green chilies and cheese.
- Bake egg casserole at 400 degrees F for 12 minutes.
- Sprinkle with crushed tortilla chips right before serving
Serve with salsa and a little avocado for the perfect breakfast. I promise, these are delicious and fluffy and you will love them!
Check out more of my other favorite breakfast dishes:
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Green Chile 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.