Cheesy Baked Green Chili Egg Casserole with Cottage Cheese

This green chili egg casserole is a cheesy, creamy egg bake made with cottage cheese, green chilies, and bold Mexican flavors. Whether you call it a breakfast casserole, green chili frittata, or oven omelet, this high-protein, low-carb, and keto-friendly dish is a vegetarian brunch favorite. It’s an easy make-ahead option for Christmas, Easter, or any family gathering. Pin this delicious brunch recipe to have a simple and satisfying dish ready for any occasion!

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I have a long-standing love affair with eggs. (Someone from some Egg Council somewhere should be sponsoring this post; alas, they are not.)

Many, many moons ago, I had an old Pampered Chef recipe that used sautéed onions and green chiles to make the spicy filling for an egg casserole, otherwise known as a frittata, and I loved that recipe, right up until I lost it.

The only things I can remember from that old recipe are onions, green chiles, and eggs, so I threw those things together with some cheeses and thickeners to make this egg casserole that I simply love to eat.

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Why this is the best green chili egg casserole

This recipe tastes amazing! Something magical happens when you mix eggs and cheese cheese. Add a sweet caramelized onions and green chilies, and you have a big winner that everybody's going to rave about.

This is a simple and easy recipe. Cottage cheese egg bake is a simple recipe with only a few ingredients, so prep is very quick and easy. You can have this pie in the oven in under 15 minutes.

The ingredients for this easy recipe are very common and very inexpensive. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in every grocery I've ever visited.

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This easy egg casserole is the best comfort food. The simple ingredients pack a big punch in terms of flavor.

This recipe is super versatile. Don't love cheddar? Use gruyere or pepper jack instead. Love asparagus? Throw some in! It's very easy to customize this simple cheesy egg casserole.

This recipe is easy to serve. It doesn't get easier than a dump-and-go casserole, which makes this a perfect brunch for a busy mom or dad.

This recipe is a family favorite. Kids especially love the cheesy egg mixture.

This recipe is allergy-friendly and great for special diets. As written, this recipe is gluten-free (see the notes below), soy-free, and nut-free. It is very high protein which makes it great for vegetarian, keto, low carb, and bariatric diets. As always, check the labels of your specific ingredients to ensure they fit your needs.

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What you'll need to make this cottage cheese egg casserole

Equipment

• Deep 9x12 pan - This recipe makes a lot of egg casserole, you need a relatively deep pan to cook it in.
• Whisk - This is to mix the eggs.

Ingredients

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Salted butter - I recommend salted butter here, but salted butter actually contains very little salt per pound (about a teaspoon), so if all you have is unsalted, you won't notice much of a difference. Maybe add an extra pinch of salt to the onions if you're worried about flavors.
• Diced green chili peppers - These are the star of the show. I've only ever used canned chile peppers, but I think you could use fresh chilies if that's what you have. Be sure to cook them with the onions.
• Chopped onion - I like to dice these pretty small so that there aren't big chunks of onion in my casserole, but if big chunks of onion are your thing, go for it.
• Large eggs - This casserole makes A LOT of food, so you're going to need a lot of eggs. If you want to make this in a 9x9 or 8x8 pan, cut the recipe in half.
• All-purpose flour or a cup-for-cup gluten-free baking mix - I personally use all-purpose flour for this recipe, but a gluten-free mix like Pamela's would also be great.

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• Baking powder - This helps the casserole to puff up a bit.
• Salt - This is for flavor. Use more or less to taste.
• Freshly ground black pepper - Also for flavor. Use more or less to taste.
• Small curd cottage cheese - This adds protein and creaminess to the eggs.
• Shredded cheddar cheese - You can shred your own or buy pre-shredded. If you want to change the flavor, you could use a different cheese, such as pepper jack, Monterey jack, or even Swiss.
• salsa - This is option and only for serving. I personally prefer the egg casserole without toppings, but a lot of people I've served it to liked the toppings.
• Greek yogurt or sour cream  - This is option and only for serving.
• Avocado slices - For serving
• Green onion - For serving

How to make the best vegetarian cheesy egg casserole

1. Preheat the oven to 325º.
2. Prepare the filling. The first step in this recipe is to cook the onions and green chile peppers. Melt the butter in a small skillet and sauté the onions and peppers in the melted butter until the onions are fragrant and starting to brown. They will take on the flavor of the peppers which is really nice in the finished egg casserole.
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3. Prepare the egg mixture. Blend 16 eggs in a very large bowl with a whisk until they are evenly yellow. Then add the flour, baking powder, salt, and pepper and whisk until smooth.
4. Mix it all together. Fold the onion filling, cottage cheese, and cheddar cheese into the egg mixture and stir until it's all evenly distributed.
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5. Prepare the baking dish. Spritz a 9x13 pan with cooking spray. Pour the egg mixture into the prepared baking dish.
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6. Bake in the preheated oven. When the frittata is done, the edges will be puffed and set but the center will still be a little jiggly. Do not wait for it to be golden-brown or for the center to be set. DO NOT OVERBAKE - for a moist cheesy texture, remove the casserole from the oven while it's still slightly undercooked. It will continue to cook as it cools, and you don't want gummy eggs which is what you will have if you overcook it.
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7. Cool the frittata. Allow the frittata to cool in the pan for 10 minutes or so, and then cut and serve. Add sour cream and salsa, if desired.
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Variations & substitutions

You can add 2 cloves of fresh garlic or a tablespoon of garlic powder for additional flavor.

You can use almost any type of cheese. I like extra sharp cheddar cheese, but you could use Monterey jack cheese, a cheddar jack, pepper jack cheese, mozzarella cheese, Swiss cheese, gouda, crumbled feta cheese, or almost anything. The cheese is a big part of the flavor, so it will be very different depending on what cheese you use.

You can add almost any veggies to this recipe, from green or red bell pepper to spinach to bok choy. I would precook everything except spinach.

This crustless quiche recipe is vegetarian as written, but you could very easily brown some pork sausage, turkey sausage, or chicken sausage or some pork or turkey bacon and add that to the eggs with the onion mixture.

Cook's tips for the best green chile egg casserole recipe

This easy breakfast casserole is a wonderful make-ahead recipe for busy holiday mornings. You can cook the onions and peppers, mix up the eggs, and have everything ready the night before, then pour it into a casserole dish on Easter or Christmas morning and bake. It's also a wonderful addition to a Mother's Day brunch because the kids can whip it up without much help.

This cottage cheese egg bake recipe makes a lot of food, so it's great for meal prep. Simply bake it on Sunday, cut it into portions, store them in airtight containers in the fridge, and just heat one up for a high-protein breakfast.

Your casserole will turn out better if your eggs are room temperature rather than cold when you start.

Do not overbake your casserole! This cannot be overstated. You need to take it out of the oven when the center is still a little jiggly. If you wait until the center is firm and a toothpick comes out clean, your eggs will be overcooked and gummy. The soft, cheesy, moist center is only achieved by removing the casserole from the oven before the center is fully set.

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Storage

Transfer fully cooled leftovers to an airtight container and store in the refrigerator for up to five days.

This egg casserole can also be frozen. Transfer fully cooled leftovers to a freezer container or plastic freezer bag and store in the freezer for up to two months. Move frozen egg casserole to the fridge overnight to thaw before reheating.

To reheat egg casserole, microwave single portions or bake larger amounts at 325ºF until heated through. Be careful not to overcook it or the eggs will be come gummy.

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Check out these other easy breakfasts and delicious brunch recipes:

• Sausage, Broccoli, & Mushroom Omelet Roll
• Ham & Cheese Omelet Roll
• Sun-dried Tomato, Basil, Bacon, and Feta Omelet
• Spicy Oven Baked Veggie Omelet
• Cheesy Baked Green Chili Egg Casserole
• Baked Apple Pecan Pancakes
• Baked French Toast Casserole with Cream Cheese Filling
• Savory English Cheese & Onion Pie
• Cheesy Chicken Hashbrown Casserole
• Healthy Hash Brown Casserole
• Zucchini Sausage Egg Muffins Recipe

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