This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.
Ingredients
- 2 (7 ounce) cans whole green chile peppers, drained
- 1 ½ cups shredded Cheddar cheese, divided
- 1/3 cup milk
- 4 eggs, lightly beaten
- salt and pepper to taste
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease an 8×12 inch baking dish.
Step 2
Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
Step 3
Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 137 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat5g | 27% |
Cholesterol116mg | 39% |
Sodium746mg | 32% |
Total Carbohydrate3g | 1% |
Dietary Fiber1g | 2% |
Total Sugars2g | |
Protein9g | |
Vitamin C33mg | 167% |
Calcium181mg | 14% |
Iron1mg | 4% |
Potassium161mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: FBA
- 21 years ago
I used one 7 oz. can & one small can of chili peppers as I thought two 7 oz. cans seemed like a lot for 4 eggs. Anyway, the chile pepper taste was still overwhelming for us. Different strokes for different folks. Maybe we would have liked it better if the recipe had only one 7 oz. can or even just one small can, which would still have given it a litle zip.
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- by: ANGGEIS
- 21 years ago
I used this as a dinner side dish for something different. I used chopped chiles and added a layer of Swiss cheese on top of the chedder cheese. Then I sprinkled crumbled bacon on the mixture before I put it in the oven. The bacon added a nice crunch and texture to it. Very delicious
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- by: MOTTSBELA
- 21 years ago
A fine basic brunch recipe that we served over toast with hot sauce. We used the smaller cans of chilies, and found the amount perfect. Next time we may attempt to transform this into a “tater tot” casserole type dish. It’s so easy to throw together on a Sunday morning, we’ll definitely be making it again!
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- by: DANIELLE34
- 20 years ago
I love this dish! I make it for every brunch/breakfast occassion and it always gets rave reviews! I do make 2 small changes. First, I use just one can of the whole green chili and then add 7 oz of the frozen green chili. (hot!) This spices it up a bit. I then poor it all into a ready to bake pie crust, serve it with salsa & sour cream. Voila! Green chili & egg pie!
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- by: Wilemon
- 17 years ago
This was good but thought it could use an addition cheese so when it was pretty much set I removed it from the oven and added 1/2 cup of Monterey Jack, (shredded), top with a drained can of Rotel tomatoes then another 1/2 cup of Monterey Jack, popped back into the oven for 15 minutes, was great!
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- by: Claudine "Chancy" H.
- 17 years ago
This was very good. I think green chili peppers are under rated, we just love them. I added about 1/2 cup extra cheese of the monterey jack and colby mix. I also added half a can of green sauce before I added the egg. It gave it more of a chili flavor that we love. I cooked about 5 minutes longer and let it sit covered for 10 minutes before serving. We did use a smaller, taller dish so I had to improvise my cooking time without burning. This is a definate do over for dinner or breakfast. We ate leftovers this morning. Very good and easy! This is also healthy with few calories and high in protein, excellent for the health conscious person.
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- by: ALLFROMSCRATCH
- 15 years ago
This was a very nice, moist egg dish. I made it in an 8×8″ dish. We roasted two Hatch chilis for it as this batch was particularly hot even for our tastes. I used 1/8 t. salt and pepper, 1/2 t. garlic powder, 1/8 c. Hormel real bacon bits and doubled the cheese. I baked it for 30 min. and it was done perfectly to our liking. Thanks!
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- by: LIZTINDER
- 15 years ago
Have used this, or similar recipe, for many years but I add browned ground beef to the layers. Makes it more of a meal! A very huge hit with the family and friends! We look forward to September when the fresh Hatch chilies appear in the stores, roast them on the grill, then this recipe is a must!
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- by: Laurabienz
- 14 years ago
I love this recipe and have been making it for over a year now. I put flour tortillas in the layers. They absorb some of the moisture and make for a more filling meal. I find it a little sloppy without the tortillas. I just read through other reviews and I’m going to have to try it with bacon. Sounds delish!
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- by: Lisa Edwards
- 11 years ago
I enjoyed this recipe for breakfast today. I scaled it down to a single serving, but I think this could have fed two people. I gobbled this all up. I used 2 eggs, 2 tsp half and half, pepper jack cheese (I didn’t have cheddar), 3 mild whole green chili peppers split in half lengthwise, salt and pepper. I layered in an individual size casserole dish and baked for 20 min at 400 degrees in a toaster oven. It was perfect. I wish I hadn’t eaten the entire portion but it was so very tasty. Thanks so much for sharing. I will definitely make again.
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- by: KATSINTHEKITCHEN
- 11 years ago
I make something very similar but I use fat-free half and half instead of milk. In place of sprinkling shredded cheese, I use string cheese, preferably the cheddar/mozzarella blend, and stuff each chile with a cheese stick or part of one, depending upon the length of the pepper. We have this for brunch served with salsa and sliced avocado. Very yummy and fast; great for a crowd or as the poster notes, it can be sized up or down.
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- by: Mamamich
- 11 years ago
I adapted this recipe slightly as follows and it was delicious.
7 oz can diced chilis
1 C shredded cheddar
1 C shredded mozzarella cheese
5 eggs
1/2 cup milk
Salt and pepper to tasteCombine the chili and cheeses in a bowl then add to greased baking dish.
Beat eggs and milk then pour over chili cheese mixture.
Add salt and pepper to taste.
Bake as directed.
Simple and so tasty! -
- by: Patty Cakes
- 11 years ago
This was Great! I added a can of corn, I tend to go over board with the cheese but Man who doesn’t Love a blanket of warm gooey Cheese?? This goes well with just about any protein and makes a lovely light lunch when you add a tossed salad. Thank You KGNEP This is a keeper!
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- by: Seamonkey76
- 10 years ago
We had this last night for dinner & loved it! Followed the recipe, except I did not measure the cheese. I just grated a bunch and layered. There was only enough (mild) chilies for 2 layers, or I layered them too close together? I also had to let this cook for an additional 10 minutes, 40 minutes total. It set perfect, not messy or soggy at all. As others have claimed, if you don’t LOVE green chilies, you may not care for this. Using the whole chilies, you did get some big bites of them. I paired this with a fruit salad and sourdough loaf with a garlic cheese spread. I will definitely make this again & may use the suggestions of other reviewers by adding sausage or a side of avocado and sour cream. YUMMY!
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- by: Dherting
- 10 years ago
I made this for breakfast today. It is a perfect canvas to add your own preferred ingredients. I added ground cumin, garlic powder and crushed chilies (de Arbol) to the egg mixture. I used egg substitute and non-fat milk to reduce the fat/cholesterol levels. I served it with sliced avocado and fresh pico de gallo.
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- by: Kelly Halvorsen Heise
- 10 years ago
I’ve been making this for at least 30 yrs and still love it!
The only changes I make are the following:
I use diced canned chiles. Much easier to eat and you don’t need a fork. We live in olive country and therefore incorporate them it to many recipes. I take a can of olives and chop them up while in the can. Layering them with the chilies and finally putting them on top of the last of the cheese. Of which I use a lot more cheese than this recipe calls for. Varies according to taste. Just make sure you use REAL cheese . The pre-grated inexpensive cheese will ruin this casserole.Most of al—enjoy!
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- by: Missy Kitty
- 10 years ago
We really Loved this dish. We had it for dinner with a side salad of avocado, tomatoes and red onion. The next morning we had it for breakfast with a side of bacon and toast. The only thing I added besides more cheese was corn tortillas in all the layers. I also used heavy cream instead of milk and one 4oz can of hot chiles and 3 cans of mild. Excellent! Can’t wait to make it again.
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- by: Penelope L. Penderhausen
- 9 years ago
I have made this several times, once using ham and a couple of times using breafast sausage. I also chop a seeded jalapeno and red onion to add some heat as the green chilis are very mild. I raise chickens and this is an awesome way to use eggs, it is really much better the next day, too!
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- by: Staci Elms
- 9 years ago
Good stuff! I added ham and onions to it as well as Jack cheese. I also used more green chilies and 6 eggs. I did bake it longer, closer to an hour so it wasn’t soupy. I didn’t use near as much milk for that reason. I added garlic powder to the eggs when I put in the salt and pepper.
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- by: Mallory
- 9 years ago
Have made this several times now and like it just as much as the first time I made it. My husband doesn’t like eggs much but he really likes this combo. Sometimes I add ground beef or turkey to the layers and would like to try crumbled bacon some time. I like to try different spices too. A few times a month works for us.
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- by: Nessa Taylor
- 8 years ago
Sooo yummy!! I make mine with organic ground beef and freshly diced red onion (I put them on top of the cheese in each layer), I also add 2 eggs and a dash more milk to make more. It’ll be kind of watery when you first pull it out of the oven, but don’t be alarmed, it sets pretty quickly! 🙂
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- by: Coop De Jour
- 8 years ago
I did make a few changes because I had a ton of eggs, so I used 7 eggs in a 9×13″ pan along with 11 or 12 peppers from a box of fresh roasted when we were in Reno last August (I froze these about 10-13 per quart size bag). I used some of my Costco – Kirkland 4 cheese blend in the blue package and added some fresh grated Cheddar and Monterey Jack. I used about as much as she suggested. When using the eggs, I separated and whipped the whites to a slightly stiff peak and folded it into the egg yolk and milk mixture. Because I used more eggs I went to 1/2 cup of milk and added about 1 to 2 teaspoons of cornstarch keeping it gluten free and to thicken it a little bit. Those of you who do not have to worry about gluten can use flour. Same bake time for me. My husband loved it too.
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- by: Chef Boy R Drew
- 8 years ago
People need to pay more attention when writing recipes. Says serves 8? HA!! 8 toddlers maybe. Was barely enough for 4 adults. Also cook time was off took out of oven after 30 mins and was still runny inside had to cook it for another 10 mins which helped but still was a bit damp. I think maybe because of the chilis. The recipe needs to specify to drain the chilis. Easily could be a 5 star recipe as the flavour was all there. Just double the recipe cook longer and drain the chilis and youre golden.
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- by: Leeny
- 6 years ago
So simple and absolutely delicious!!! I of course had to add my own twist….. I added shredded chicken Breast from a store bought roasted chicken and scallions to the layers. Instead of four eggs, I doubled the eggs and milk. Before putting in the oven, I added a handful of black olives distributed evenly over the top. Cooking time was extended til the middle came out clean with a tooth pick. It wasn’t only beautiful, but delicious!!! A must try!!!
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- by: Kim
- 6 years ago
This was soso easy & soso delish!!! I could only find diced chilies, but other than that, I made a portion of the recipe exactly. I made about 2/3 of the casserole adding a few of my favorite omelet ingredients, chopped thinly and already saut?ed: onion, bell pepper and mushroom, and also some browned ham (I just heat it up in a saucepan to brown it a bit). I added all of the “omelet ingredients” in 1/3, just some ham in the middle, and left the other 1/3 just as is, as already noted. I put the ?toppings? in before covering the entire casserole w/ the egg mixture, baked it for 20 mins., and WOWZA! It was SO tasty. I liked ALL three versions, and having the variety was great! Thanks so much for the recipe! Definitely a keeper! Also, I used cooking spray to avoid stick (not sure if it was really needed or not). And I’m not sure what one of the reviewers is talking about. My best friend hates spicy, and she’s the one who introduced me to canned chili peppers. They are really, really mild. They have a lot of flavor and are great in trillions of recipes, even for those of us who don’t like too much heat. Maybe they bought jalape?o peppers accidently? Now those are spicy!
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- by: Geo
- 4 years ago
I used an 8×8 pan as I like it thicker and only 2 layers. I had frozen hatch chilis in the fall so used them but did not have enough so 1 layer was hatch and second layer was combination of whole hatch and some canned chopped. I had some 1/2 and 1/2 so I used it in place of the milk. Was delish.
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- by: Cookdap Member
- 2 years ago
I love this recipe. It only feeds the 4 of us even with the increase because we like it so much. If there are any left overs it makes great filling for tacos or breakfast burritos. It?s very adjustable too. I make it with 6 to 8 eggs and 1/2 cup milk, mild whole green chiles (not hot) and I use pre-shredded Mexican blend cheese. I do add garlic powder and cumin to spice it up a bit. Very quick and simple and can be mixed ahead and just popped in the oven for about 40 minutes. Yum! Thank you for posting the recipe.
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- by: Cookdap Member
- 2 years ago
I lost this recipe. So happy to have it again. I do all kinds of things with it. Try putting green enchilada sauce on the bottom, layer of corn tortillas, Layer of green chiles, another layer of tortillas, layer of cooked chicken, (I like to cook mine on a smoker), Layer of cheese. Use 6 eggs and 1/2 cup of milk beat together and pour over all. Add more cheese on top. Bake at 350 until top starts to brown.
The thing with this recipe is you can try many different things. Oh, use bigger pan like a 13×9. Its so easy to cut a square out and microwave for a light snack .
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