Recipe by SarahAnn
"My family demands this casserole every Christmas morning. I've only once dared to try something new, and this was sorely missed! Make this for a brunch and I guarantee you will get recipe requests. This family-favorite is not very healthy, so it only comes out for special occasions."
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1 (16 ounce) package
shredded Monterey Jack cheese
2 (4 ounce) cans
diced green chiles
I used my cast iron skillet for this recipe. I did add one small diced onion and a good amount homemade roasted garlic. I used only ONE 4 ounce can of mild diced green chiles. We LOVED this egg casserole. I made a BIG breakfast to go with it; homemade waffles, bacon-y home fries and served it with homemade salsa and sour cream on the side. NO leftovers.
I think that the quality of the chili used is central to making it taste delicious. If you can't fand any fresh, use powdered chili from New Mexico. I always get my chili from the Chimayo Chile Brothers. New Mexico Chile Rules!
Delicious, with adjustments. I served it with some tortillas and hot sauce for people to make their own breakfast burritos. Flavor and mouthfeel adjustments: used 3 cans of diced green chiles (2 mild, 1 hot), sauteed a yellow onion and 1 clove of garlic with a little chili powder, used a mix of jack and cheddar cheese. Healthier adjustments: did not use any butter, reduced the cheese to 3 cups instead of 4, and used reduced fat cottage cheese. 3 cups of shredded cheese is still plenty for an egg casserole, and the butter serves no purpose in this recipe other than adding flavor (and a ton of extra fat). Also used 1/2 cup of flour as called for in other versions of this recipe floating around on the internet. I think it needs the extra flour to help it set. Baked it in a 9x13 casserole dish and it definitely served more than 8!
This was surprisingly good. I could see it was going to make alot so I adjusted the recipe to cut it in half. After 15 minutes at 400 degrees, I also adjusted the 50 minute cook time to 25 minutes. I followed the recipe except that I added a pinch of black pepper. Delish!
This was a hit Christmas morning. I had misplaced my usual recipe, but I think this is going to be a permanent replacement. I heated about a tablespoon of olive oil in bottom of the 9x13 pan, instead of using the butter and held back a little of the cheese to sprinkle on top before baking. I drained the chilies, using 1 can in the casserole, and serving the other can as a side, About half (actually all the men, come to think of it) topped with more chilies. The bake temps and times worked perfectly in my oven.
We have been making this recipe for about 12 years. It is SO easy. I agree that the butter and cheese can easily be reduced. I also add a tablespoon or two of brewers yeast and sometimes I add flax meal just for a boost in nutrients. I use two 7oz cans of green chilies and I like to serve it with fresh avocado. This is my go to recipe when taking a meal to someone who just had a baby or is recovering from illness. It is also easy to ditch the chillies and put in something as a sub--ham, mushrooms, onions, sausage, whatever!
I've tried several other Green Chile recipes and this was by far the best!
* Percent Daily Values are based on a 2,000 calorie diet.
Christmas Green Chile Egg Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 337
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