Hatch Green Chile and Tomato Egg Casserole! A healthy gluten free casserole with the fresh taste of hatch green chiles and tomatoes make for a super easy and quick dinner recipe or even breakfast! Great for vegetarians or just add meat for those hungry carnivores.
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
Hatch Green Chile and Tomato Casserole {Gluten Free, Vegetarian}
- Prep Time: 10 min
- Cook Time: 35 - 45 min
- Total Time: -25971094.466667 minute
- Yield: 6 1x
Print Recipe
Pin RecipeDescription
Easy gluten free 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)
- 1– 1.5 cups diced green chiles or 2-3 whole medium hatch green chiles diced (roasted )
- 2 medium tomatoes sliced thin
- 1–2 tbsp olive oil
- 6 –8 large eggs (the more you use the thicker the casserole)
- 1 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 provolone cheese (or non dairy cheese)
- optional — Feel free to add in sausage or chicken for more protein
- 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 1/2 tbsp cilantro over the crusts.
- Drizzle 1-2 tbsp 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.
Estimate Per Serving : 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
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.
Cheers,
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Michele @ paleorunningmomma says
August 24, 2015 at 4:55 AMThis 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.
Cotter Crunch says
August 24, 2015 at 12:46 PMit will be great! because you are an amazing mom!
jill conyers says
August 24, 2015 at 5:14 AMAnything with green chiles as an ingredient is going to be a win in our house.
Susie @ Suzlyfe says
August 24, 2015 at 5:39 AMI 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!
Maureen says
August 24, 2015 at 7:37 AMyummy! I try not to eat dairy, but I’d definitely break that rule a little for this recipe!
Cotter Crunch says
August 24, 2015 at 7:45 AMI tried it sans cheese too!! It works
Heather (Where's the Beach) says
August 24, 2015 at 7:38 AMThis looks fantastic!
Cotter Crunch says
August 24, 2015 at 12:57 PMi making all my bites and vegetarian meals for you! gah… why aren’t we neighbors?
Erin @ The Almond Eater says
August 24, 2015 at 7:50 AMTrue story: I’ve never had a hatch green chile. But this casserole! Omg–it’s making me want to go buy some right now!
Christine Gerhardt says
January 16, 2018 at 11:03 AM“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!
Lindsay Cotter says
January 16, 2018 at 3:02 PMYes, that’s a great point! Thanks Christine!
Emily says
December 21, 2018 at 1:21 PMHatch 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.
Lindsay Cotter says
December 21, 2018 at 5:46 PMOh 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/
Blair says
August 24, 2015 at 8:05 AMCan 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!
misszippy says
August 24, 2015 at 8:15 AMThis 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.
Cotter Crunch says
August 24, 2015 at 1:03 PMgood luck to him!!! keep me posted
Leah @ Grain Changer says
August 24, 2015 at 8:18 AMLindsay this looks absolutely incredible!!! Love the inventive use of those leftover gluten-free crusts! So beautiful, too 🙂
Cotter Crunch says
August 24, 2015 at 12:56 PMyes, it was a fun dish made from leftovers! haha i am frugal
Norma Paulic says
January 22, 2016 at 10:56 AMI’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!
Cotter Crunch says
January 22, 2016 at 11:00 AMI was thinking the same thing! You even by them pre roasted! I’ll have to try that next. Thanks Norma
Lisa @ RunWi says
August 24, 2015 at 8:30 AMI 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
Cotter Crunch says
August 24, 2015 at 12:56 PManytime. you know i love you
Lucy says
January 22, 2016 at 10:54 AMHatch 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?!)
★★★★★
Cat @ Reader/Eater says
August 24, 2015 at 9:36 AMI really hope my parents move back to San Antonio so I can get my paws on some Hatch chiles. They are SO GOOD.
Cotter Crunch says
August 24, 2015 at 12:58 PMthat’s so close to me!!!
Lucy says
January 22, 2016 at 10:50 AMHatch chile can be ordered online now. Red or green. It’s the only way to fly! Enjoy!
★★★★★
Lucy says
January 22, 2016 at 10:51 AMHatch chile can be ordered online. Red or green. Enjoy!
★★★★★
Jody - Fit at 57 says
August 24, 2015 at 10:04 AMI know I will never make it but it sure is beautiful!!!! Looks delish!!!!! 🙂
Cotter Crunch says
August 24, 2015 at 12:58 PMbut it has bread! haha
Megan @ Skinny fitalicious says
August 24, 2015 at 10:41 AMOh 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?
Cotter Crunch says
August 24, 2015 at 12:56 PMi say you make a round up! you have so many delicious recipes that kids and moms love!!
Sarah says
August 24, 2015 at 11:07 AMYUM! 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.
Cotter Crunch says
August 24, 2015 at 12:48 PMcan i come?!!
Kindal @ LiftingRevolution.com says
August 24, 2015 at 11:31 AM“not now. But some day.” yup, i feel the need to clarify all the time too. haha. have hatch pepper day!
Laura @ Sprint 2 the Table says
August 24, 2015 at 12:04 PMI 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.
Laura @ This Runner's Recipes says
August 24, 2015 at 12:27 PMYum, 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.
Kirsten says
August 24, 2015 at 12:45 PMLindsay,
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!
Cotter Crunch says
August 24, 2015 at 12:55 PMyes, totally! loving this story too. Funny how you never even knew about hatch in NM. Glad you finally tried them in ohio!
RAchel @ Athletic avocado says
August 24, 2015 at 1:15 PMthis sounds like a great brinner recipe! Sounds amazing 🙂
Tara | Treble in the Kitchen says
August 24, 2015 at 3:39 PMI have never tried hatch chilis but I feel like the are everywhere!! I think I would love them 🙂
Katie says
August 24, 2015 at 4:30 PMRule #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? 😉
Cotter Crunch says
August 24, 2015 at 4:41 PMCapeesh. Ps have you pickled them
Before?
Dani @ Dani California Cooks says
August 24, 2015 at 4:55 PMThis looks warming, comforting AND healthy – a win/win/win in my book. And easy too!
kelly | kelly's ambitious kitchen says
August 24, 2015 at 4:57 PMthis 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
Cotter Crunch says
August 24, 2015 at 5:36 PMI think roasted red peppers would be great! Or even mushrooms
Michelle @ A Dish of Daily Life says
August 24, 2015 at 6:23 PMThis 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!
Jessica @ Nutritioulicious says
August 24, 2015 at 6:46 PMI’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!
Ashley @ Fit Mitten Kitchen says
August 24, 2015 at 7:26 PMMmmm I have never made anything like this but it sounds awesome! Sounds like a great vegetarian recipe to bring to a family gathering 🙂
Jess @hellotofit says
August 24, 2015 at 8:35 PMTexas seems like THE place for fun events like this! Love the look of this recipe. And it sounds absolutely delicious.
Natalie says
August 25, 2015 at 3:06 AMYes!!! 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! 🙂
Cris says
August 25, 2015 at 4:47 AMGosh, this recipe is saved in my pocket. I love it! Thanks, Lindsay for this idea. 🙂
★★★★★
Cotter Crunch says
August 25, 2015 at 6:32 AMyay, let me know if or when you try it Cris!
Meghan@CleanEatsFastFeets says
August 25, 2015 at 5:04 AMI’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).
Cotter Crunch says
August 25, 2015 at 6:30 AMi think i need to visit you for this soup, and a chance to escape the heat
Sam @ PancakeWarriors says
August 25, 2015 at 11:41 AMThe 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!
Cotter Crunch says
August 25, 2015 at 6:39 PMthe smell alone lures me!
Beverley Cheng says
August 25, 2015 at 12:17 PMwho 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
Cotter Crunch says
August 25, 2015 at 6:38 PMhaha me too! my husband is obsessed with all things spicy!
Shashi at RunninSrilankan says
August 25, 2015 at 12:17 PMNext 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…
Krysten says
August 25, 2015 at 2:32 PMOOOOOH this sounds heavenly right now!!
★★★★★
Cotter Crunch says
August 25, 2015 at 6:42 PMwhat are you craving these days? wish i could come feed you! haha
Amanda @ .running with spoons. says
August 25, 2015 at 4:16 PMConfession: 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 😆
Cotter Crunch says
August 25, 2015 at 6:37 PMhaha it’s actually not that spicy. Maybe i need to make you one sans chile, just tomato and cheese? <3
Nagi@RecipeTinEats says
August 25, 2015 at 4:28 PMI 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!
★★★★★
Cotter Crunch says
August 25, 2015 at 6:33 PMits’ like a savory french toast, right? plus CHEESE takes all!
Heather@hungryforbalance says
August 25, 2015 at 4:56 PMI have never heard of hatch chills before, but I love the sound of this recipe. It’s like a savory French toast casserole!
Cotter Crunch says
August 25, 2015 at 6:42 PManother reason to visit austin! yay!
I_Fortuna says
January 11, 2016 at 1:30 PMWe 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. : )
★★★★★
Cotter Crunch says
January 11, 2016 at 1:38 PMOH man, well now I want to try that! thanks for the tips!! love spicy
IFortuna says
January 11, 2016 at 6:29 PMGlad 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. : )
Dorothy says
January 25, 2016 at 7:10 AMLooks 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.
Cotter Crunch says
January 25, 2016 at 8:15 AMlet me know how it turns out with the frozen!! Hope it’s great. I love TJ’s!
Michael T says
February 5, 2016 at 12:22 PMAs 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.
Cotter Crunch says
February 5, 2016 at 2:51 PMoh good to know, thanks Michael!
shelby says
March 20, 2016 at 7:58 AMThis 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?
★★★★★
Cotter Crunch says
March 20, 2016 at 8:30 AMyou can use regular green chilies no prob! even the canned works! just be sure to drain first.
Preston Mitchell says
June 27, 2016 at 4:56 PMThanks 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!
Cotter Crunch says
June 27, 2016 at 6:19 PMSure thing! We love them. Feel free to email me cottercrunch@hotmail.com.
Ashley Matsko says
July 21, 2016 at 6:43 PMThank 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!
Ashley Matsko says
July 21, 2016 at 6:45 PMI just saw that Preston had commented on this already! I am sorry about that. Hope you enjoy your chile:)
Catalina says
October 4, 2017 at 11:54 AMSorry, I’ve read through the recipe a couple of times (it looks a-ma-zing!), but when/how do you use the cheese?
Cotter Crunch says
October 4, 2017 at 1:55 PMHi 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!
Renee says
February 1, 2018 at 3:18 AMI 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.
★★★★
Mary says
March 29, 2018 at 10:34 PMThis 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!
Mary says
March 29, 2018 at 10:41 PMp.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?
Lindsay Cotter says
March 29, 2018 at 10:58 PMHi 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.
Katie Sommerfeldt says
August 23, 2018 at 9:37 AMSo much flavor in this dish!! Perfect for any meal!
★★★★★
Paula says
October 21, 2018 at 12:03 PMEasy to make and adapt. Not bad reheated too.
★★★★
Kristie sutton says
October 31, 2018 at 6:42 PMIs there anything low carb I could use for bread crust?