Every Easter morning my mom made a green chile breakfast casserole. My brother and I were not fans of spicy food when we were kids, so my gram would usually make us pancakes. When I got older I gained an appreciation for chiles, but since we do Easter morning with Mike’s family I never get the green chile breakfast casserole. I told my mom this, and she offered to come over and make it for us. She fell right into my trap, bwa ha ha.
Green Chile Breakfast Casserole
You need:
14 oz of diced green chiles (my mom got two cans totaling 14 oz)
8 oz Cheddar Cheese, grated
8 oz Jack Cheese grated
4 eggs
2 tbsp flour
1 can evaporated milk
1/2 tsp salt
Grate the cheeses. I did not inherit my mom’s ability to grate cheese without also grating off skin.
Add the eggs, flour, salt, and evaporated milk to a separate mixing bowl.
M-m-mix it up!
Place half of the chiles in a layer in a greased casserole dish. Sprinkle half of both cheeses above the chiles. Then add the remaining chiles and top THAT with the remaining cheese.
Pour the egg mixture over the cheese and chiles.
Bake at 350 for 45 minutes. I took this opportunity to nap.
Green chile breakfast casserole, ready to eat.
I look so refreshed from my nap.
I really was excited to have the casserole, though.
It was super-delicious! My eye-bags thought so, too.
- 14 oz of diced green chiles
- 8 oz Cheddar Cheese, grated
- 8 oz Jack Cheese grated
- 4 eggs
- 2 tbsp flour
- 1 can evaporated milk
- ½ tsp salt
- Preheat oven to 350
- Place ½ of the chiles in a layer in a greased casserole dish.
- Sprinkle ½ of both cheeses.
- Add remaining chiles, top with remaining cheese.
- Beat eggs/flour/milk/salt until smooth.
- Pour over casserole and bake at 350 degrees for approx 45 mins.
Emily says:
I can’t peel potatoes without peeling my fingers. I feel your pain.
Annie @ Annie's Cooking Lab says:
That looks SO good!
Brooke says:
This gives me the idea to add green chilies to the breakfast casserole that I usually make. I think this would be amazing with some sausage.
Jessie D says:
I just bought that dress last week! What are you wearing with it right now? What kind of shoes?
Heather says:
Usually flip flops – its really nice weather in these parts!!
Shan says:
Oh my goodness. That looks so delish!
Mary says:
That looks so good, trying it out soon!
Jackie says:
love this one! thanks for sharing.
Kim says:
Ooh, can’t wait to try this Spohr recipe!
Lisa says:
We ate this every year for Christmas – for years and years! We also topped it with sour cream and salsa – yummo!!! Comfort food brings back awesome memories.
Catherine says:
Hi Heather! I made this yesterday after reading your blog, and it was delicious! I used pepper jack cheese and medium cheddar and it was very tasty and had a great kick! Thank you!
Erin says:
Have your eye bags ever tried eyedews????? Great for no sleep and allergies
Trisha says:
Looks delish, can’t wait to try this one.
Anna says:
This looks yummy! We are doing low-carb right now, so I wonder how it would turn out without the flour? I also like the idea of adding sausage.
Laura P says:
Thanks for installing that handy “Pin it” button. This looks good!
Laura says:
I’ve made this twice now, so I wanted to come back to rate it and comment. I love this recipe, it’s a huge hit at my house! The only modification I made was to use gluten-free flour (my mom has celiac), which didn’t impact the way it baked up at all. It also reheats like a dream, which is a huge bonus. Thanks!
Cindy says:
What size pan do you bake this in? I am fixing breakfast for ten men that are staying at my house for a golf tournament.
Heather says:
We used a 9×12 dish – you might want to make a couple with that many mouths to feed!
Marilyn says:
Can this be prepared one day and refrigerated and then baked the next day? If so how would the bake time be adjusted?
Heather says:
Hmm, I’ve never tried that! I will ask my mom and aunts, they all make it regularly.