I'm always down for a breakfast casserole, especially during the colder months. There are about a thousand and one ways to make an egg casserole but this one is definitely one of my all-time favorites.
This bad boy features green chiles, bell peppers, monty jack cheese, crumbles of queso fresco and a super simple cilantro lime cream sauce. This casserole is totally gluten-free and it can be made up to a day in advance!
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Green Chile Breakfast Casserole Variations & Tips
- I love this casserole with bacon, but the green chiles also work really well with chunks of ham, chorizo and breakfast sausage crumbles.
- Sub out half the Monterey Jack for white cheddar!
- If cilantro isn't your thing, this casserole is still great without the cream sauce. Just omit it.
- I usually start with ½ teaspoon of sea salt. Use more or less to your personal preference.
- Red bell peppers are my favorite in this recipe but orange and yellow are great here too!
- Whole milk or evaporated milk can be subbed out for the half & half.
How to Make Egg Casserole
- Preheat the oven to 350º F (175º C). Lightly grease a medium casserole dish.
- In a large mixing bowl, stir together thawed hash browns, 1 cup of shredded cheese, bacon bits, green chiles, bell pepper and onion. Spread mixture evenly into the prepared baking dish.
- Rinse and dry the large mixing bowl. Whisk together eggs, salt, pepper and half & half. Pour the egg mixture evenly over the hash brown mixture. Top with the remaining ½ cup of shredded Monterey Jack. Bake on the center rack for 55-60 minutes, until the top is beginning to turn golden brown.
- Remove from the oven and top with queso fresco and cilantro, if desired. Serve with cilantro crema on the side.
How to Make Cilantro Lime Crema
- In a food processor or high-powered blender, combine ¼ cup sour cream, one small bunch of cilantro, a small pinch of salt and the juice of ½ a lime. Pulse until thoroughly combined but some visible chunks of cilantro remain.
Make Ahead Instructions
To make this casserole a day in advance, combine the hash brown and egg mixture according to the recipe. Cover and store in the refrigerator until ready to bake. Top with the final ½ cup of shredded Monterey Jack just before baking.
If you want to make this casserole further in advance, it can be frozen for up to three months! Just pop her in the refrigerator to thaw the night before you'd like to bake it and top it with shredded cheese before baking.
Storing & Reheating Green Chile Egg Casserole
This casserole keeps really well in the refrigerator for up to three days. Reheat it in the microwave on a microwave safe plate on high in 30 second intervals until heated through.
Recipe
Green Chile Egg Casserole
Print RecipeIngredients
Green Chile Egg Casserole
- 15 oz shredded hash browns thawed
- ½ lb bacon cooked and crumbled
- 1 small onion finely chopped
- 1 bell pepper diced
- 4 oz diced green chiles drained
- 1 + ½ cup monterey jack cheese shredded, divided
- 6 eggs large
- 1 cup half & half or whole milk
- salt & pepper to taste
- ¼ cup queso fresco crumbled
Cilantro Lime Crema
- ¼ cup sour cream
- 1 bunch cilantro small
- 1 pinch sea salt salt small
- juice from ½ lime
Instructions
Green Chile Egg Casserole
- Preheat the oven to 350º F (175º C). Lightly grease a medium baking dish.
- Cook bacon and gently pat with paper towel to remove excess grease. Break into bits.
- In a large mixing bowl, combine shredded hash browns, bell pepper, onion, 1 cup of shredded Monterey Jack cheese, green chiles, and bacon. Spread mixture evenly into the prepared baking dish. Rinse and dry mixing bowl.
- In the same large mixing bowl, whisk together eggs, salt, pepper and half & half. Pour egg mixture evenly over hash browns. Top with remaining ½ cup of shredded Monterey Jack.
- Bake on the center rack for 55-60 minutes, until the top is golden brown. Remove from oven, top with queso fresco crumbles and cilantro, if desired. Serve with cilantro lime crema on the side.
Cilantro Lime Crema
- In a food processor or high-powered blender, combine ¼ cup sour cream, one small bunch of cilantro, a small pinch of salt and the juice of ½ a lime. Pulse until thoroughly combined but some visible chunks of cilantro remain.
Notes
- I love this casserole with bacon, but the green chiles also work really well with chunks of ham, chorizo and breakfast sausage crumbles.
- Sub out half the Monterey Jack for white cheddar!
- If cilantro isn't your thing, this casserole is still great without the cream sauce. Just omit it.
- I usually start with ½ teaspoon of sea salt. Use more or less to your personal preference.
- Red bell peppers are my favorite in this recipe but orange and yellow are great here too!
- Whole milk or evaporated milk can be subbed out for the half & half.
kitchenverve.com occasionally offers nutritional information for recipes on our site. This information is provided as a courtesy from online calculators and should be used only as an estimate. Although we attempt to provide the most accurate nutritional information possible, these figures will vary based on your chosen ingredients and cooking methods.
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