Easy Green Chili Egg Casserole
This green chili egg puff recipe is a family favorite. In fact, this week is when it is traditionally made. Why?
We've got the chickens!! Like SO many chickens. Which means there are weeks that we can have 5-6 dozen eggs sitting on my counter waiting to be eaten. Which is a lot.
(We've got a whole post dedicated to knowing how many chickens your family might need. I would suggest 60.)
That means any recipes that require copious amounts of eggs to create, I am all for.
Plus, this recipe can be altered to include any fresh veggies to be mixed in like peppers or spinach that we get from the garden. Or you can top it with yummy homemade salsa or pico de gallo.
Our family started making this green chili egg puff casserole probably 20 years ago. It's evolved a bit over time but has stay relatively the same.
When I was first married, I would just cut the recipe in half and it worked perfect.
Now I typically have to double the recipe so we have enough. We also serve this yummy green chili egg puff casserole with muffins, milk or orange juice, and bacon because...well...bacon!
For this green chili egg puff recipe, I use cottage cheese, but you can also substitute ricotta cheese. You can also substitute cheddar cheese instead of pepper jack. It takes away a little of the "heat" for little mouths. And it is still super delicious.
Yield: 6
Green Chile Egg Puff Casserole
prep time: 10 minscook time: 35 minstotal time: 45 mins
ingredients:
- 10 eggs
- 1 c. pepper jack cheese, shredded
- 1/2 c. cottage cheese
- 1 tsp baking powder
- 1/4 c. flour
- 1 - 4.5oz can green chilies
instructions
- Preheat oven to 350° F.
- In a large bowl, whisk eggs until light yellow in color.
- Mix in jack cheese, cottage cheese, flour and baking powder until well combined.
- Fold in green chilies.
- Pour mix into a greased 9x9 casserole dish. Place in oven for 35-40 minutes or until knife comes out clean.
- Serve hot and top with salsa or fresh pico de gallo.
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