Made with layers of vegetables, fresh artisan cheese, and hearty eggs, this Hatch Green Chile Breakfast Egg Casserole is the perfect make-ahead recipe for a wholesome protein rich meal. Serve it for breakfast, brunch, or an easy dinner! Low Carb, Dairy Free, and Grain Free Options.
What Makes this Breakfast Egg Casserole So Special
For one, the chiles! It’s chile season I don’t mean soup.
During the peak season between August and September, Hatch Green Chile Festivals take place all over! As these chiles reach their peak flavor and nutrient potential, stores often roast them outside, filling the air with a comforting aroma that reminds me of coming home in the fall. After all, who doesn’t love the smell of Chili that has been simmering on the stove all day or warm homemade bread? Luckily, this breakfast egg casserole fits right in with cooler weather go-to’s and meal prep staples. Not to mention, it smells so good you’ll want to wake up to it every morning!
More reasons to love this egg casserole:
- Not only is this green chile breakfast casserole easy to make ahead, but it’s also budget-friendly.
- It’s adjustable for all your dietary needs! For all my vegetarian readers, this dish is perfect for those of you who are looking to add more protein to your diet and stabilize your blood sugar.
- It’s also the perfect recipe for holiday parties, busy school days, and everything in between!
My mouth is watering just thinking about it. So, let’s get on with the recipe so you can get to the store!
Ingredients for the Best Egg Casserole
Hatch Green Chile Pepper – Hatch green chiles add a slightly sweet and smoky flavor to this casserole, but if you don’t want to roast them or can’t find them in your store, you can just swap them out for chopped green chiles instead.
Spinach – Spinach is a great source of vitamins A, C, K, folate, iron, and more. Plus, it adds color to this dish making it super pretty!
Onions – For a sweet flavor, I recommend using white or yellow onions. Red onions have too much of a kick for this recipe.
Eggs – Full of protein and healthy fats, eggs are the base of this recipe and hold the rest of the ingredients. If you want a slightly denser texture, you’ll want to add 1 or 2 extra before baking.
Non-Dairy Milk – Milk helps create a creamy texture and adds tons of calcium to this dish. To keep this egg casserole allergy-friendly while still gaining nutritional benefits, I used almond milk, but any milk you keep on hand will work.
Gluten Free Flour – If you don’t have arrowroot flour you can use potato starch or a gluten free multipurpose flour to create the same fluffy casserole effect without altering the flavor.
Chopped Green Chiles – Not only are they tasty, green chiles are rich in vitamin A, vitamin B6, calcium, zinc, and iron! I like to use a spicy version, but mild works, too.
Cheese – For the best results, I recommend using unprocessed cheese that is also super meltable such as provolone, mozzarella, or white cheddar. However, if you follow a dairy free diet, simply omit the cheese or use a cheese alternative of choice.
Tomato – Technically, the tomatoes are optional, but they add beautiful color to this recipe along with vitamins and antioxidants including vitamin C and potassium.
First Things First – How to Roast Hatch Green Chiles
You’ll want to roast your hatch green chiles before you add them to this casserole. To do so, start by heating your oven’s broiler, and line a baking sheet with foil. Then, place the whole chiles on the baking sheet, and let them roast for 3-4 minutes on each side or until their skin has browned.
Don’t have time to roast chiles? No prob! See note below!
Note: Feel free to use any other pepper! Roasted red pepper and even poblano work great in this casserole.
How to Make Green Chile Egg Breakfast Casserole
To start, sauté the onion and spinach together on medium heat for about 3 minutes or until the onion is fragrant.
Next, use an electric mixer to beat the eggs and milk in a large bowl until they are light and frothy. Then, add the flour, baking powder, and seasonings, and blend the ingredients until they are just combined. Add the green chiles, and mix them evenly.
Layer the bottom of a casserole dish with the spinach and onion mixture followed by a few slices of cheese and egg batter.
Pro-Tip: For a thicker casserole use an 8x11’ dish. Or, if you like your casseroles on the thinner side, opt for a 9x13’ dish.
Peel and slice the hatch green chile peppers, and layer them on top of the egg casserole along with tomato slices and more cheese.
Place the dish in the oven to bake for 30-40 minutes letting it broil for the last minute to create crispy edges.
Note: Check the casserole after 30 minutes. If the outside is brown but the inside still hasn’t set, cover it with foil. Then, let it bake for another 5-10 minutes until the center has cooked.
Nutrition Tip for Diet Variations:
- Watching your cholesterol levels? Replace half of the eggs with an equivalent amount of egg whites.
- Looking for more protein? Try adding in chicken sausage, shredded pork or chicken, or turkey bacon!
- Need some added carbs to keep you fueled? Try pairing this casserole with roasted potatoes, or serve it in a gluten free tortilla for a breakfast burrito!
It’s natural for the casserole to deflate a bit after it cooks. However, adding a bit more (1 tablespoon or so) of gluten free flour or starch will help! This should make the eggs “sturdier.”
Alternatively, you could try baking the casserole at a lower temperature for longer, around 325 F.
If the casserole is rubbery, it is most often due to excess moisture from the veggies. To prevent this from happening, try patting the peppers and tomatoes with a paper towel or dishcloth before adding them to the casserole.
You’ll know your egg casserole has finished baking when the edges are golden and a toothpick inserted in the center comes out clean.
The internal temperature of your egg casserole should be between 180 and 190 degrees Fahrenheit (82-88° Celsius) before it has finished baking.
Meal Prep Tips
Once fully cooked, this green chile egg casserole will stay fresh in the fridge for up to 3 days. Or, store it in the freezer for up to 2 months. However, if you want to prepare it ahead of time and serve it fresh, you can easily prepare the egg batter the night before. Then, all you have to do is layer the veggies and cheese, and pop it in the oven!
To avoid soggy leftovers, I recommend reheating your egg casserole in the oven at 350 degrees Fahrenheit. To keep it from drying out, try covering it with a piece of foil before placing it back in the oven.
This recipe is by far one of my favorites, ya’ll. I anxiously wait for chile season all year long and run to the store to get them when it’s finally here. I’m curious, though. Have you ever had hatch green chiles? Let me know in the comments below!