Reviewed: Sep. 16, 2009

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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LIZTINDER

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Reviewed: Sep. 7, 2009

This was a very nice, moist egg dish. I made it in an 8x8" 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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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Oct. 5, 2008

We topped this with a green chili sauce and it was wonderful! I also added a bit of garlic powder to the green chilies for extra flavor. We did have to cook it for about 15-25 minutes longer than recipe states.

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Michelle Bovenkamp

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Jul. 14, 2008

Fabulous - and so much quicker than ind. chilis with cheese. Just had it at a friend's house and she found the recipe here - will be making this often at home!

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NewsteadECS

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

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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Claudine "Chancy" B.

Cooking Level: Expert

Home Town: Elk Grove, California, USA

Living In: Shiner, Texas, USA

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Reviewed: Oct. 8, 2007

If you don’t really love green chilies, I wouldn’t recommend this recipe, because that’s all you taste. I wish I had added some ham or bacon like other reviewers suggested. I probably won’t try this one again.

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Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

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Reviewed: Mar. 10, 2007

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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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jan. 31, 2007

Delicious low carb dish! Helped with my Mexican cravings. I have a hard time finding whole green chilies here so I used 3 cans chopped and spread them out over the bottom of the pan. I also added a little Tabasco and garlic powder to the egg mixture. Yum!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Dec. 3, 2006

This was very simple and yummy to make. Hatch Green Chili is the best, and I added bacon and it was a great breakfast dish.

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JESSMESSEN

Cooking Level: Expert

Living In: Medical Lake, Washington, USA

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Reviewed: Sep. 9, 2006

A simple, yet tasty recipe. I used roasted Hatch green chilis and it made for a spicy and delicious casserole.

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c_gemela

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Reviewed: Jul. 18, 2006

Pretty good, but I agree with the other review that said there is no way this could feed 8. At least not for my family. The three of us polished this off in one sitting, so double the recipe if you need to feed more than 4.

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Jennifer Johnson

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Reviewed: Jul. 18, 2006

This is a great dish, we bought a bushel of green chili and roasted them ourselves, so we are looking for recipies to use them, this one is the best, thanks.

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marvel

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Reviewed: Feb. 28, 2006

I needed to make a brunch dish to serve 25 people. I chose this recipe and made 4 quiche using premade pie crusts. I didn't use bacon. They turned out great and were easy to make. Thanks for sharing your recipe!

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BUSYBAKER1

Cooking Level: Intermediate

Home Town: Moro, Oregon, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Aug. 30, 2005

Awesome! I'm going to try it again with pie crust, like the previous poster recommeded. Yummy. I loved it, and I'm a vegetarian

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82cook

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Reviewed: Aug. 3, 2004

I love this recipe. I also add thin slices of ham into the mix with each layer of green chiles. It turnes out great and is a low carb keeper.

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TINYANT1

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Denver, Colorado, USA

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Reviewed: Apr. 7, 2004

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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DANIELLE34

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Reviewed: Oct. 22, 2003

I followed the recipe exactly even thought i read the other rating suggestions..Didn't care for this one. It was lacking flavor and was soggy.

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Anne L.

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Reviewed: Jun. 30, 2003

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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MOTTSBELA

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Living In: Seattle, Washington, USA

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Reviewed: May 5, 2003

Really good casserole. Very good for breakfast with toast. We put green taco sauce and sour cream on the side to dress it up. I made it with six eggs and had to cook it for 45 minutes instead of 25-35.

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MEMISSMARY

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Reviewed: Apr. 1, 2003

My entire family enjoyed this very much. Not too spicy for the picky eaters, but just enough zing for thes rest of us. We enjoyed it very much. Thank you!

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Vickie Swinehart

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