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.
Equipment
Ingredients
- 1 tablespoon butter
- 8 ounces diced green chili peppers
- ½ medium onion chopped small
- 16 large eggs
- ⅔ cup all-purpose flour or a cup-for-cup gluten-free baking mix
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups cottage cheese small curd
- ¾ teaspoon black pepper
- 16 ounces cheddar cheese shredded
- salsa for serving
- Greek yogurt or sour cream for serving
Instructions
- Preheat oven to 325ºF. Melt one tablespoon of butter in a medium skillet over medium-high heat. Sauté the onions and green chiles in the butter until onions are fragrant and browning. Set aside.
- Beat eggs in a very large bowl. Add flour, baking powder, salt, and pepper. Whisk until smooth.
- Fold in the cottage cheese, cheddar, and onion & pepper mixture. Pour into 9x12 inch baking dish.
- Bake 45 to 50 minutes, until the edges are slightly puffed and the very center of the casserole still jiggles a bit when you move the dish. DO NOT OVERBAKE - for a moist, cheesy texture, remove from the oven while slightly undercooked. It will continue to cook while it cools, and you don't want gummy eggs, which is what you will have if you overcook it.
- Allow to cool for 10 minutes before cutting into squares and serving with your favorite salsa and Greek yogurt or sour cream.
Nutrition
Calories: 324kcal | Carbohydrates: 9g | Protein: 22g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 294mg | Sodium: 799mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 841IU | Vitamin C: 7mg | Calcium: 383mg | Iron: 2mg
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