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Green Chili Egg Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 27 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: American Southwestern
  • Diet: Vegetarian

Description

This Green Chili Egg Casserole is a deliciously cheesy and mildly spicy baked dish, perfect for breakfast or brunch. Featuring layers of diced green chiles, a creamy egg and evaporated milk mixture, and a blend of Monterey Jack and Cheddar cheeses, topped with tomato sauce, this casserole offers a flavorful and comforting meal that’s easy to prepare and sure to please a crowd.

Ingredients

Chiles

  • 2 cans (7 ounces each) diced green chiles (or 4 cans of 4 ounces each) or roasted fresh green chiles, diced

Wet Ingredients

  • 1 can (12 ounces) evaporated milk
  • 4 large eggs
  • 1/3 cup all-purpose flour
  • 1 can (8 ounces) tomato sauce

Cheese

  • 2 1/4 cups Monterey Jack cheese, shredded
  • 2 1/4 cups Cheddar cheese, shredded

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and grease a 13 x 9-inch glass baking dish or spray it with a non-stick spray like Pam to prevent sticking.
  2. Mix wet ingredients: In a small bowl or measuring cup, whisk together the evaporated milk, eggs, and flour until fully combined and smooth to create the custard base.
  3. Prepare cheese: Combine the Monterey Jack and Cheddar cheeses in a bowl, reserving about 1/2 cup of the shredded cheese for the topping later.
  4. Layer first chili and cheese: Spoon one can of diced green chiles evenly into the prepared baking dish, then spread half of the combined shredded cheese on top of the chiles.
  5. Add first milk mixture layer: Pour about half of the evaporated milk, egg, and flour mixture evenly over the green chiles and cheese layer.
  6. Layer second chili and cheese: Repeat the layering process with the second can of green chiles, the remaining cheese, and the rest of the milk mixture, spreading them evenly over the dish.
  7. Top with tomato sauce: Pour the entire can of tomato sauce evenly over the top layer to cover the casserole.
  8. Bake first phase: Place the casserole in the preheated oven and bake for 30 minutes to set the layers and begin cooking.
  9. Add cheese topping and bake until done: Remove the casserole from the oven, sprinkle the reserved 1/2 cup of cheese over the top, then return it to the oven to bake for another 20 minutes or until the casserole is hot, bubbly, and a knife inserted near the center comes out clean.

Notes

  • You can substitute fresh roasted green chiles for canned if preferred for more flavor.
  • Make sure to let the casserole rest a few minutes after baking for easier slicing.
  • This casserole can be prepared a day ahead, stored in the fridge, and baked when ready.
  • Add cooked sausage or bacon for a non-vegetarian variation.
  • Use gluten-free flour to make this recipe gluten-free.

Find it online: https://ivysrecipes.com/green-chili-egg-casserole-recipe/