This breakfast egg casserole is the perfect low carb option for kid-friendly meal prep. Make it ahead of time for an easy breakfast or quick dinner. Vegetarian friendly!
- 2 hatch green chile pepper (see notes for substitutes)
- 1 teaspoon olive oil or avocado oil
- 1 cup baby spinach
- 1 cup chopped white onion
- 10 –12 eggs (12 eggs for a denser texture)
- 1 cup non dairy milk
- 3 Tablespoon arrowroot/tapioca flour or cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cumin
- Pinch of garlic powder
- 1 teaspoon minced garlic
- 8 ounces (2 cans) chopped green chiles (mild or spicy)
- 6 ounces sliced cheese (parmesan, mozzarella, white cheddar)
- 1 plum tomato, sliced
- Grated hard cheese for topping (optional)
- Fresh chopped cilantro
- Preheat the broiler. Line a baking sheet with foil.
- Place the Hatch green chile pepper on the foil. Once the broiler is ready place the peppers in the oven, and broil them for 3-4 minutes on each side or until the skin is browned. Remove the peppers from the oven, and set them aside.
- Turn the oven temperature down to 350 degrees Fahrenheit.
- In a small pan, add 1 teaspoon of oil, and sauté the onion and spinach together on medium to medium high heat for about 3 minutes or until they are fragrant. Remove the pan from the heat.
- In a large bowl, beat the eggs and milk on medium-high speed with an electric mixer until they are light and fluffy. Add the flour (or starch), baking powder, salt, garlic powder, pepper, and cumin.
- Blend the ingredients for about 30 seconds until they are just combined and smooth. Stir in the canned green chilies (8 ounces).
- Layer the bottom of an 8×11 casserole dish with the cooked spinach and onion. (See notes for other sizes of dishes.)
- Then, add a few slices of cheese, followed by the egg and green chile batter.
- Once cooled, peel the skin off the roasted hatch green chiles and slice them length-wise, removing the stem. Layer the top of the casserole with tomato, slices, sliced roasted Hatch green chiles, and more cheese.
- Place the casserole in the oven, and bake for 30-40 minutes. Check the casserole after 30 minutes. If the outside is brown but the inside is still not set, cover the dish, and continue to bake for an additional 5 to 10 minutes. For crispy edges, set the oven to broil the last minute of cooking.
- Remove the casserole from the oven. Sprinkle it with extra cheese (if desired) and fresh cilantro. Salt and pepper to taste.
- Feel free to use any other pepper! Roasted red pepper and even poblano work great in this casserole.
- For a thicker casserole, use an 8X11 pan, or for a thinner casserole, use a 9×13 pan.
- This egg casserole keeps well for 3 days covered in the fridge. The egg batter can be prepared the night before. Then, just layer with the vegetables and cheese before cooking.
- Category: breakfast
- Method: Oven
- Cuisine: American
- Serving Size: 1
- Calories: 195
- Sugar: 2.9 g
- Sodium: 534.3 mg
- Fat: 12 g
- Saturated Fat: 5.2 g
- Carbohydrates: 8.3 g
- Fiber: 1.7 g
- Protein: 13.6 g
- Cholesterol: 245.7 mg
Keywords: roasted hatch green chile, egg casserole, gluten free, grain free, high protein, breakfast casserole, vegetarian, low carb