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Roasted Hatch Green Chile Egg Casserole

Hatch Green Chile Breakfast Egg Casserole

  • Author: Lindsay
  • Total Time: 50
  • Yield: 8 1x
  • Diet: Vegetarian


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!


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
  • 1012 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


  1. Preheat the broiler. Line a baking sheet with foil.
  2. 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.
  3. Turn the oven temperature down to 350 degrees Fahrenheit.
  4. 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.
  5. 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.
  6. Blend the ingredients for about 30 seconds until they are just combined and smooth. Stir in the canned green chilies (8 ounces).
  7. Layer the bottom of an 8×11 casserole dish with the cooked spinach and onion. (See notes for other sizes of dishes.)
  8. Then, add a few slices of cheese, followed by the egg and green chile batter.
  9. 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.
  10. 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.
  11. 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.
  • Prep Time: 10
  • Cook Time: 35 - 40
  • 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