A vegetarian casserole with the fresh taste of hatch green chiles, tomatoes, and gluten-free bread makes for a super easy and quick breakfast, brunch or dinner! Freezer-friendly for meal prep.
Let’s Dish About This Dish
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. After baking top with fresh cilantro, parsley, or basil, and serve with salsa or dairy-free sour cream!
For a low-carb version, check out my grain-free roasted hatch green chile casserole.
Ingredients You’ll Need
- Hatch green chiles
- Gluten-free bread
- Eggs
- Cheese (mozzarella, provolone, or cheddar)
- Tomatoes
- Olive oil
- Almond milk (or milk of choice)
- Seasoning mix
- Cilantro or basil
- Optional: sausage or chicken
Step-by-Step Instructions
- Preheat oven to 350F. Spray a large casserole dish with a little cooking oil. Next lay out your crusts on the bottom. Then layer the diced green chiles, tomatoes, cheese, and ½ tablespoon cilantro over the crusts.
- Drizzle 1-2 tablespoon olive oil evenly over the layers.
- In another bowl, combine your eggs, milk, and seasoning mix. Additional salt/pepper if desired. Whisk or beat until the mixture looks uniform.
- Pour batter over the casserole dish. Add any additional veggies or cheese you’d like on top. Place in oven and bake for 35-45 minutes. (check at 30 minutes for doneness)
- Remove and garnish with the rest of your cilantro.
More of Our Favorite
Gluten-Free Egg Recipes
Hatch Green Chile Tomato Strata Recipe
- Total Time: 55 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
Easy gluten-free and vegetarian Hatch Green Chile and Tomato Casserole.
Ingredients
Hatch Green Chile and Tomato Casserole
- 4– 5 large pieces of gluten free bread crusts or about 2 cups cubed (I used whole grain gluten free)
- 2–3 whole medium hatch green chiles diced (roasted ) or 1.5 cups diced green chiles.
- 2 medium plum tomatoes, sliced thin
- 1–2 tablespoon olive oil
- 6 – 8 large eggs (the more you use the thicker the casserole)
- 1.5 cup almond milk (or milk of choice)
- 1 tsp favorite seasoning mix (I used adobe mix which includes garlic, onion, oregano, sea salt, chili pepper, and black pepper)
- 1 tbsp chopped cilantro (or basil works too)
- 2 oz sliced cheese (mozzarella, provolone, or cheddar cheese work well. Non dairy cheese may be substituted)
- optional — 1 cup diced cooked sausage or chicken.
- salt/pepper to taste
Instructions
- Preheat oven to 350F. Spray a large casserole dish with a little cooking oil. Next lay out your crusts on the bottom. Then layer the diced green chiles, tomatoes, cheese, and ½ tablespoon cilantro over the crusts.
- Drizzle 1-2 tablespoon olive oil evenly over the layers.
- in another bowl, combine your eggs, milk, and seasoning mix. Additional salt/pepper if desired. Whisk or beat until the mixture looks uniform.
- Pour batter over the casserole dish. Add any additional veggies or cheese you’d like on top. Place in oven and bake for 35-45 minutes. (check at 30 minutes for doneness)
- Remove and garnish with the rest of your cilantro.
For the lower carb version for this Green Chile Egg casserole, click here.
Notes
it’s best to use hearty bread crusts so that it gives it more a crunch on the edges. Be sure to layer the crusts evenly on the bottom.
For more authentic hatch green chile taste, use pre roasted green chile or simply roast your own before adding to the casserole!
Nutrition depends on the bread you use and any extras.
Nutrition Per Serving (varies depending on type of bread you use): 220-250 Calories 12-14 grams fat. 15-18 carbs. 7 grams sugar. 2 grams fiber. 13-14 grams protein 14% Iron 200% Vitamin C
- Prep Time: 10 min
- Cook Time: 45 min
- Category: breakfast
- Method: baking
- Cuisine: mexican american
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6 g
- Fat: 13 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 15 g
Is there anything low carb I could use for bread crust?
Easy to make and adapt. Not bad reheated too.
So much flavor in this dish!! Perfect for any meal!
p.s. – sorry – I forgot to ask – what size casserole dish did you use? I assumed it was 9×13 but given it only feeds six, maybe this is for a smaller dish?
Hi Mary! Totally understand your dilemma. THis is an oldie (but goodie) recipe. I updated it without bread here.
https://www.cottercrunch.com/hatch-green-chile-egg-casserole/
Or did you want to use a bread crust in the mix? if so, Just chop up the crust for 3 bread slices and mix it into batter. Gluten free. I found that to be easiest. I used a 9×13 pan but it didn’t fluff as much. I think smaller would be better. In the post I linked above I used 8×11. It truly is my fav egg casserole, and no crust.
This casserole looks wonderful. I’m thinking of making it but am confused about the crust layer. The photos look more like you just cut a round hole out of the center of the slice of bread (maybe used a glass?) leaving a border of bread along the crust edge. Or should I cut very close to the crust? Secondly, Most of the comments are from folks who had not made it when they posted. It’s always helpful to read what readers’ experiences were when they made it. Have you got any more reviews from people who’ve tried it? Thanks!
I used canned chilies which I cut up from whole. I live in Poland and I don’t know the names of the different chilies yet. I had some Ortega ones that someone brought me from the US. I used parmesan cheese and added a few olives on top. It was good. I served it with some hot sauce and sour cream. Thank you for the recipe.
Sorry, I’ve read through the recipe a couple of times (it looks a-ma-zing!), but when/how do you use the cheese?
Hi Catalina! You layer the cheese on top of the tomatoes and bread. Then egg/milk batter goes on top. You can add additional cheese on top that if you’d like. Does that make sense? Let me know!
Thank you for mentioning Hatch Green Chile. We would love to send you a free box of our Hatch Green Chile as a thank you. If you’re interested, please send me an email!
I just saw that Preston had commented on this already! I am sorry about that. Hope you enjoy your chile:)
ummm I’m interested lol [email protected]
Thanks for mentioning our chile! We’d love to send you a free box as a thank you. Also, shoot us an email if you’d be interested in working with us sometime!
Sure thing! We love them. Feel free to email me [email protected].
This looks absolutely delicious. Hatch chili’s aren’t readily available to me – and I’ve never had one. Is there a good substitute you would recommend?
you can use regular green chilies no prob! even the canned works! just be sure to drain first.
As an FYI, the reason they are called Hatch Green (and Red) Chilies is because they are grown and harvested in and around Hatch, NM. The tiny village of Hatch, NM, which is about 40 miles north of Las Cruces, NM, is known as the Chile Capital of the World.
oh good to know, thanks Michael!
Looks amazing… and now I can try making it – using the frozen Hatch chiles I saw yesterday at Trader Joes! They’ll be wetter than fresh.. but I’ll strain them and blot first. Can’t resist trying this beautiful casserole.
let me know how it turns out with the frozen!! Hope it’s great. I love TJ’s!
We call these Anaheim chiles. Hatch are a variety of same.
They are very mild and offer little to no heat.
If you want more spicy, go with poblano peppers. They are often used to make chile relleno as are Anaheim chiles.
I roast mine using a long meat fork over the flame of a gas burner on the stove.
When the skin turns a dark brown or black, I peel it off under running water or you can use a big bowl of tepid water.
They can then be stuffed or chopped and used in your recipe.
I always roast my chiles as the skins are often tough and unpleasant.
Thanks for this yummy recipe. I love the use of the large sliced tomatoes. : )
OH man, well now I want to try that! thanks for the tips!! love spicy
Glad to assist. Poblano are not super spicy but more than the usual Anaheims from the store. They are a dark green and many people leave the skin on this particular pepper unless they are to be battered and deep fried for rellenos.
Hope you come up with some other great recipes using chiles. : )
I have never heard of hatch chills before, but I love the sound of this recipe. It’s like a savory French toast casserole!
another reason to visit austin! yay!
I adore that this is made using bread crusts, what a fantastic way to use up leftovers!! I was curious what was hiding under that golden gorgeous layer 🙂 This is divine. Totally my kind of “throw together” comfort food. Pinning!
its’ like a savory french toast, right? plus CHEESE takes all!
Confession: this is the first time I’ve heard of Hatch green chiles, which is either because I’m way far away from Texas or because I’m a wimp when it comes to anything hot/spicy. I’m not even joking — mild salsa is sometimes too much for me 😆
haha it’s actually not that spicy. Maybe i need to make you one sans chile, just tomato and cheese? <3
OOOOOH this sounds heavenly right now!!
what are you craving these days? wish i could come feed you! haha
Next time I come to Texas I need to come around this time because I would LOVE to attend a Hatch Green Chile Festival! And speaking of Hatch Green Chilies – this is such a wonderful casserole for a quick weeknight meal – I have ALL the ingredients…oh, except the Hatch Chilies…
who knew that hatch chilis were so FAMOUS!! sounds like my kind of festival. i love eating anything that makes me sweat as i digest it HAH
haha me too! my husband is obsessed with all things spicy!
The egg is such a great touch! They are also roasting a ton of hatch chilis in stores here! I’ll have to pick up a bunch now – because this looks amazing!
the smell alone lures me!
I’ve said it before and I’ll say it again: leftovers make the best recipe inspiration.
Also, I have a large container of hatch chiles in my freezer begging to be made into something. As soon as I get some more tomatoes in the food share, I’m making this. I used all of them last weekend for a Vegetable Soup which will be coming to a blog near you, soon (cough, cough).
i think i need to visit you for this soup, and a chance to escape the heat
Gosh, this recipe is saved in my pocket. I love it! Thanks, Lindsay for this idea. 🙂
yay, let me know if or when you try it Cris!
Yes!!! As a Mom of three endless eating kiddos I need this! I am still soaking up summer as we don’t start till after Labor Day – hooray! 🙂
Texas seems like THE place for fun events like this! Love the look of this recipe. And it sounds absolutely delicious.
Mmmm I have never made anything like this but it sounds awesome! Sounds like a great vegetarian recipe to bring to a family gathering 🙂
I’ve never even heard of hatch green chilies, but now I’ll be on a mission to find them! This dish is right up my alley and I know my kiddos would love it too!
This looks so good! I love Hatch green chiles…I wish I could find them here. I should just order them online. I really want to make your casserole!
this dish looks great! tomatoes + i don’t get along so i am thinking about trying it out with fresh roasted red peppers! thank you for the inspiration! -k
I think roasted red peppers would be great! Or even mushrooms
This looks warming, comforting AND healthy – a win/win/win in my book. And easy too!
Rule #1 about hatch green chillies: YOU MUST ROAST THEM FIRST. Period, no exceptions.
If you are lucky, bought too many (no such thing), or have the willpower of a saint, you can then use those that you didn’t eat straight from the roaster in a recipe.
Capeesh? 😉
Capeesh. Ps have you pickled them
Before?
I have never tried hatch chilis but I feel like the are everywhere!! I think I would love them 🙂
this sounds like a great brinner recipe! Sounds amazing 🙂
Lindsay,
I was in New Mexico twice (got married each time–same spouse) but never knew about Hatch chiles. Probably because neither time was in August, who knows. However, I did finally hear about the Hatch when we moved to Ohio (of all places). My local grocery store fired up the roaster in the parking lot and I walked my pup down the road to pick up a quart.
Hatch chiles are now my go-to chile pepper–over and above what I get in our farm share!
I love what you did with this casserole. I keep a stash of bread cubes in the freezer, from the ends of each loaf since it’s so hard to slice that last few inches, and I think they’d be perfect in this dish.
Thanks!
yes, totally! loving this story too. Funny how you never even knew about hatch in NM. Glad you finally tried them in ohio!
Yum, this looks delicious! I love cheesy tomatoes in dishes, it’s so good when tomatoes are at their peak. Even though I don’t have any kids, I still get excited about back to school time and go look at the school supplies, especially all the pretty planners.
I love, love, love hatch chile season! I haven’t seen them here yet… but we’re going to AZ Wednesday and I know they’ll have them. Boom.
“not now. But some day.” yup, i feel the need to clarify all the time too. haha. have hatch pepper day!
YUM! I’m going to have to run out to the garden and see how many tomatoes we have to use up, I was told there were a lot while we were gone but not sure how many my parents left me.
can i come?!!
Oh yum! This is like french toast meets frittata. Love love love! P.S. I don’t have kids either. I was going to do a roundup of back to school meals, but wasn’t sure if I should or not?
i say you make a round up! you have so many delicious recipes that kids and moms love!!
I know I will never make it but it sure is beautiful!!!! Looks delish!!!!! 🙂
but it has bread! haha
I really hope my parents move back to San Antonio so I can get my paws on some Hatch chiles. They are SO GOOD.
that’s so close to me!!!
Hatch chile can be ordered online now. Red or green. It’s the only way to fly! Enjoy!
Hatch chile can be ordered online. Red or green. Enjoy!
I love breakfast strata’s and they do work really well on those busy school day mornings. I’ve never had a hatch chile, but guessing that they are mild if this is kid friendly. This looks wonderful Linds. Hope you had a great weekend- thank you for checking in on me on SC. Love you! xoxo
anytime. you know i love you
Hatch chiles run the gamut from mild to super hot. And I mean super hot! I’ve eaten Hatch chile for years now. It is THE best chile period. (Can you tell I am biased?!)
Lindsay this looks absolutely incredible!!! Love the inventive use of those leftover gluten-free crusts! So beautiful, too 🙂
yes, it was a fun dish made from leftovers! haha i am frugal
I’m from New Mexico (live in Arizona now), so I always have frozen green chile in my freezer. The only suggestion I have for your Hatch casseroles is to use them roasted and peeled. I think that would be better than adding them raw, although I haven’t tried your recipe yet. Try it with the roasted and peeled, chopped. I think you’ll agree!
I was thinking the same thing! You even by them pre roasted! I’ll have to try that next. Thanks Norma
This sounds fabulous! I really want to make it this week.
My kiddos went off today–my son to high school for the first time. He also has his first h.s. soccer game so he had to wear his uniform today! I’m a sappy, sad mess, I must confess.
good luck to him!!! keep me posted
Can you believe that I’ve never had a Hatch Green Chile? Definitely not a “thing” here in Virginia!
Your casserole looks awesome, and I bet it tastes incredible if you were willing to turn on your oven in that Texas heat in order to make it! 🙂 Pinned!
True story: I’ve never had a hatch green chile. But this casserole! Omg–it’s making me want to go buy some right now!
“Hatch” green chile is fancier name for green chilies which are easily found in the Mexican food area of any market; it comes chopped (which is what this recipe calls for), or whole. Easily available to everyone!
Yes, that’s a great point! Thanks Christine!
Hatch green Chile is Chile that comes only from Hatch, NM. It is harvested only during late summer early fall and only in NM. It ranges from mild like a pablano to hot like seranos. It has a unique flavor from pablanos and is not just some fancy term for any chopped green Chile you get in a can somewhere. It’s unique flavor comes from the type of soil and amount of rain fall in that region of NM. What you said here is considered blasphemy in NM. Having said that, I will be making this recipe as I have a freezer full of authentic Hatch chile from the last harvest and it looks delicious.
Oh thank you for this insight Emily! I appreciate all the facts and love it! also, here’s an updated version of that casserole if you want to try it without bread. https://www.cottercrunch.com/hatch-green-chile-egg-casserole/
This looks fantastic!
i making all my bites and vegetarian meals for you! gah… why aren’t we neighbors?
yummy! I try not to eat dairy, but I’d definitely break that rule a little for this recipe!
I tried it sans cheese too!! It works
I would never be able to make this. You want to know why? I always eat my crusts first! I love the crusts of bread! We don’t get any hatch chiles up here. Well, maybe for about a week. But I’ll be on the lookout!
Anything with green chiles as an ingredient is going to be a win in our house.
This is such a cool dish! I love how you used the crusts in it – totally drooling! We still have another week before school starts but I’m already getting a little nervous like I do each year.
it will be great! because you are an amazing mom!