Print Recipe

Hatch Chile Egg Bake Breakfast Casserole

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast Casserole, Easy Breakfast Casserole, Green Chili Egg Casserole, Hatch Chiles
Servings: 12 people
Calories: 278kcal


  • 12 eggs I like to substitute egg whites or Eggbeaters 1/4 c. for every egg or 3 cups
  • 3 cups low fat cottage cheese If you're looking for an alternative, try Greek yogurt!
  • 2 cups monterey jack cheese, shredded
  • 1/2 cup butter, melted
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup Hatch chiles Usually sold in four ounce cans.


  • Preheat oven to 350°. 
  • Spray a 9x13 casserole dish or lasagna pan with non-stick cooking spray
  • Whisk eggs until all 12 eggs are combined and fluffy.
  • Add cottage cheese and shredded monterey jack cheese to the eggs and mix well. 
  • Combine flour, baking powder and salt. Once mixed and to the egg and cheese mixture. Mix until dry ingredients are dispersed. 
  • Pour mixture into baking dish and top with any leftover cheese. Place the breakfast casserole in the oven and bake for 35-40 minutes. The Hatch Chile Egg Bake should be slightly browned on top. 
    The casserole is done if a fork or toothpick can enter the Hatch Chile Egg Bake and come out clean. 
  • Serve with sour cream, salsa or chives!