How do you keep egg casserole from falling?

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.

Why is my egg casserole rubbery?

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.

How do you know when an egg casserole is done?

You'll know your egg casserole has finished baking when the edges are golden and a toothpick inserted in the center comes out clean.

What temperature should egg casserole be?

The internal temperature of your egg casserole should be between 180 and 190 degrees Fahrenheit (82-88° Celsius) before it has finished baking.

Hatch Green Chile Breakfast Egg Casserole

Description

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!

Ingredients

Units Scale

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

Instructions

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.

Notes

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.

Prep Time: 10
Cook Time: 35 - 40
Category: breakfast
Method: Oven
Cuisine: American

Nutrition

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