Egg Casserole with Green Chiles
This overnight Egg Casserole with Green Chiles is an incredible twist on a classic. Calling for 7 ingredients, this breakfast bake could not be easier to make and share. Smoky green chile peppers add a little heat to this cheesy breakfast casserole. Makes 6 servings.
I’m continuing with my Hatch green chile pepper love today, and this time, I’m serving up breakfast.
Breakfast and brunch are some of my favorite events to host in my house because, well, with kids, it’s easier than doing a full-blown dinner situation.
And this Egg Casserole with Green Chiles is an excellent centerpiece for any at-home brunch or morning gathering!
Spoiler alert: you make it the night before.
Why I love this recipe:
Honestly, I love an overnight egg casserole because they’re incredibly simple to make.
While they require some planning ahead and effort the night before, all you must do in the morning is pop them into a preheated oven and bake until gooey and delicious.
The thing that makes this Hatch Green Chili Egg Casserole different than other egg casseroles is the… roasted peppers!
They add a smoky flavor without overpowering the other ingredients. There’s a unique depth to them that just sings, and it’s delicious without adding a ton of heat.
Depending on the peppers you use, there is some heat, but it’s not overwhelming. (Because hi, hello, I still cannot handle the heat.)
In fact, it shines through the creaminess of the egg-cheese combination and makes it to where the egg casserole strikes a nice balance.
Please note that we roast our own green chile peppers during the late summer and early fall when they’re available in stores, BUT you can use canned or frozen diced chile peppers if you don’t have fresh on hand.
More savory breakfast recipes to try: Christmas Breakfast Casserole (with Vegetarian option) | Broccoli Quiche Lorraine Bites | Freezer-Friendly Breakfast Tacos | Scrambled Eggs with Veggies | How to Bake Bacon
Looking for breakfast inspiration? Head on over to my Breakfast Recipe Index for more ideas.
What you need to make this recipe:
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Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Baguette—I love a heartier bread for an egg casserole recipe because lighter breads, like a brioche, will dissolve in the casserole. The baguette still has a bit of a bite to it.
- Eggs—these are the base of the egg casserole, and there is no substitute for them. I like to use large eggs.
- Roasted green chile peppers—sometimes referred to New Mexico green chile peppers or Hatch chiles, these are in season from July to October. We purchase ours fresh and roast them, then store in the freezer, but you can also purchase them already roasted. Canned green chile peppers work in this recipe, too!
- Whole milk—this makes our egg mixture creamy and a good consistency without skimping on flavor.
- Seasonings—we’re using a combination of Cajun seasoning and black pepper to give our eggs some flavor. They pair nicely with the roasted peppers, too!
- Cheddar cheese—I always recommend purchasing a block so you can shred it yourself. You may use mild or sharp cheddar cheese… use whatever you like best!
Please note that we’re using cheddar cheese, not cottage cheese, which I’ve seen in several recipes featuring these delicious green chile peppers.
How to make Egg Casserole with Green Chile Peppers
Cut the baguette. You’ll want it to be in bite-sized pieces. Technically, you could use your hands to rip it apart if you want it to appear more rustic, but I really like to use a serrated knife to cut it into even chunks.
Place the bread chunks into a greased square casserole dish.
Crack the eggs into a large bowl. Break the yolks with a whisk or a fork.
Add the diced hatch chile peppers and milk. Season with Cajun seasoning and black pepper. Whisk to combine.
Sprinkle in a cup of shredded cheddar cheese. Stir to incorporate the cheese into the egg mixture.
Pour the egg mixture over the bread. Top with additional shredded cheese.
Cover with plastic wrap, and refrigerate overnight.
In the morning, preheat the oven to 350°F.
Remove the egg casserole from the refrigerator. Uncover.
Pop into the preheated oven, and bake for 30-35 minutes, or until bubbly and golden brown.
Remove the casserole from the oven, and let cool for 10-15 minutes before slicing. Enjoy!
Storage, make ahead and freezing options
If you’ve got leftovers, store them in an airtight container in the fridge for 4-5 days.
To reheat the leftovers, simply place a slice on a plate. Reheat in 30-second increments until warmed through.
I do not recommend freezing this egg casserole.
Erin’s Easy Entertaining Tips
You should absolutely serve this Green Chile Egg Casserole for your next brunch gathering.
Brunch gatherings are the best! You can host ‘em on a weekend for fun, or you can host holiday brunch, too!
This would also be a lovely addition to a spread at a baby shower or a bridal shower!
The beauty in an overnight egg casserole is that you don’t have to do anything but bake it before guests arrive!
Here’s how I’d make this for an entertaining event:
- Double or triple the recipe. Depending on how many people you’re feeding, you’ll need more than what this recipe calls for.
- Let this be the star… and serve other breakfast dishes to support it. Consider adding an easy fruit salad recipe to the table, alongside some homemade hashbrowns. (You could add this Tater Tot Breakfast Casserole to the mix, too!)
- Serve it alongside a juice bar… or a mimosa bar.
Frequently Asked Questions
If you can’t find fresh Hatch chiles or roast your own, I suggest using canned roasted peppers.
You don’t have to cover this casserole while it’s baking. However, if the top starts to brown more quickly and you’re concerned about it burning, cover it up with a sheet of foil!
I do not recommend freezing an egg casserole.
My family calls egg bakes like these egg casseroles.
Quick Tips and Tricks for making the best egg casserole
- You may use roasted chile peppers that you’ve roasted or the canned kind. We like to roast a bunch of Hatch chile peppers when they’re in stores and freeze for later. The canned kind also work here.
- Grate your own cheddar cheese. Simply put, pre-shredded cheese doesn’t melt as well.
- How to store: Transfer to an airtight container and store in the fridge for 4-5 days. Reheat in the microwave in 30-second bursts until warmed through.
- Double or triple the recipe for a crowd. (Or make a double batch in two casserole dishes.)
- Make it spicier. Use spicy green chiles instead of mild green chiles to add more spice to this dish!
More recipes featuring roasted green chile peppers:
- Hatch Green Chile Macaroni and Cheese
- Spicy Fettuccine Alfredo with Hatch Green Chile Peppers
- Hatch Chile Breakfast Flatbread
- Hatch Chile Mini Cornbread Muffins
Egg Casserole with Green Chiles
Ingredients
- 1 demi baguette 6 oz.
- 8 eggs
- ½ cup roasted Hatch green chile peppers 4 oz.
- ½ cup whole milk
- ½ teaspoon Cajun seasoning
- ½ teaspoon black pepper
- 1 ½ cups cheddar cheese divided
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Instructions
- Slice the baguette into bite-sized pieces (about ½”) with a serrated knife. You may use your hands to do this, too, though the appearance will be significantly more rustic.
- Place the bread into a greased 9”x9” square casserole dish.
- Crack the eggs into a large bowl. Break the yolks with a whisk or a fork.
- Add the diced hatch chile peppers and milk. Season with Cajun seasoning and black pepper. Whisk to combine.
- Sprinkle in a cup of shredded cheddar cheese. Stir to incorporate into the egg mixture.
- Pour the egg mixture over the bread. Top with the rest of the shredded cheese.
- Cover with plastic wrap, and refrigerate overnight or for 8-12 hours.
- In the morning, preheat the oven to 350°F.
- Remove the egg casserole from the refrigerator. Uncover.
- Pop into the preheated oven, and bake uncovered for 30-35 minutes, or until bubbly and golden brown.
- Remove the casserole from the oven, and let cool for 10-15 minutes before you cut into it.
- Enjoy!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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