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Hatch Chile Egg Bake Breakfast Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 people
Course: Breakfast
Cuisine: American
Calories: 278
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. Preheat oven to 350°. 
  2. Spray a 9x13 casserole dish or lasagna pan with non-stick cooking spray
  3. Whisk eggs until all 12 eggs are combined and fluffy.
  4. Add cottage cheese and shredded monterey jack cheese to the eggs and mix well. 
  5. Combine flour, baking powder and salt. Once mixed and to the egg and cheese mixture. Mix until dry ingredients are dispersed. 
  6. 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. 
  7. Serve with sour cream, salsa or chives!