Hatch Green Chile and Tomato Egg Casserole! A vegetarian breakfast casserole with the fresh taste of hatch green chiles and tomatoes make for a super easy and quick dinner recipe or even breakfast! Freezer friendly for meal prep.
UPDATE- Looking for low carb version of green chile egg casserole?
Feel free to check out that grain free roasted green chile casserole here!
Helllllllo! Happy Monday! There are two things that are special about this week. And when I say special, I mean eventful for us Texas/American folk.
First, it’s Hatch Green Chile Season. This means Hatch Green Chile Festivals take place and all over New Mexico and even make it to the stores in Texas! People go bonkers over Hatch Green Chiles and roast them outside the store every day. You think I’m joking, but I’m not. People like their Hatch Green Chiles… A LOT. Just check out the chile fest site for proof!
And secondly, it’s the first week back to school for most districts in Texas! Yay school season! Haha, I know what you are thinking. “Why does that mean anything to you? You don’t have kids Lindsay.”
Yes, yes, I know we are kidless. But, hear me out. We may not have kids but I do make a lot of kid friendly recipes for my husband’s athletes and for my nieces and nephews. They are always looking for ways to make more family friendly gluten free meals . Especially ones that are quick and full of rich nutrients to fuel them for their activities/sports!
I like to help make their busy life as a mom/parent easier. It’s nice to be the “sherpa” wife for them too, ya know? Besides, it’s always good to prep for when we have kids. … um, when we do, not now. But hopefully some day.
That being said, today’s recipe is combining New Mexico/Texas’ love for this Hatch Green Chile season with an EASY gluten free recipes that can be made in 40 minutes. And both kid/adult approved, duh. In fact, I used leftovers in this dish. Shhhhh, don’t tell Martha or Betty Crocker!
So let’s talk about this dish and what’s in it. Well, besides Hatch Green Chiles of course.
There are layers! First, I used leftover gluten free bread crust. You know when you cut off the crusts to sandwiches? Yes, that kind. Well, now you don’t need to toss them. KEEP THEM and use them in this dish.
Then I topped the crusts with slices of hatch green chile, cilantro, provolone, tomato, and an egg mixture. Here is what it looks like before cilantro is added and the egg batter is poured on top. And don’t worry , for those who dislike cilantro, you can use basil instead. Easy peasy!
Then you just add your beaten egg batter and bake it up. The edges are nice and crispy due to the crusts. I may be bias, but I think this dish has all the right textures.
Okay, enough crust talk. Let me get the whole recipe here.Print
Well, I hope you all get to enjoy some Hatch green chiles soon.
Notes –> Hatch Green Chiles are grown in New Mexico, but outsourced to many other states. Which is why us TExas can enjoy them!
Are Hatch green chiles as popular where you are as they are in Texas?
Anyone else have kids back to school this week? Please take first day outfit pics and share them with me. I LOVE THOSE! –> Corny Cotter confession.
Happy meatless Monday!