This green chile egg casserole takes just 15 minutes to prep, then the oven does the rest of the work for you.
Instead of loading up the eggs with shredded cheese, we're swapping in cottage cheese for a lower-fat, high-protein breakfast that's great for meal prep or hungry holiday guests.
There’s something deeply satisfying about a breakfast that practically makes itself. This green chile egg casserole is what I turn to when I’m feeding a crowd, meal prepping for the week, or simply want breakfast ready and waiting.
It’s packed with protein from the eggs and cottage cheese, while just 1 cup of Monterey Jack adds plenty of cheesy flavor without weighing the casserole down.
Canned diced green chiles provide a mild kick, and bell pepper and onion round everything out with a little color and sweetness.
Best of all, there’s no complicated prep! Everything gets mixed together in one bowl before being poured into a buttered baking dish.
My favorite trick is starting the casserole at a higher temperature before lowering the heat partway through baking.
The result is a casserole that bakes up light, fluffy, and perfectly tender every time.
Enjoy!
Heidi
