My family demands this casserole every Christmas morning. I've only once dared to try something new, and this was sorely missed! Make this for a brunch and I guarantee you will get recipe requests. This family-favorite is not very healthy, so it only comes out for special occasions.

Recipe Summary

prep:
10 mins
cook:
1 hr 5 mins
additional:
10 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Set butter in a 6x10-inch casserole dish; place dish in the preheating oven until butter is melted.

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  • Mix cottage cheese, Jack cheese, green chiles, eggs, flour, baking powder, and salt in a large bowl using an electric hand mixer. Pour mixture into the melted butter in the casserole dish.

  • Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until middle of casserole is set, about 50 more minutes. Allow to stand for 10 minutes before serving.

Nutrition Facts

481 calories; protein 29.5g 59% DV; carbohydrates 6.9g 2% DV; fat 37.5g 58% DV; cholesterol 321.9mg 107% DV; sodium 1235mg 49% DV. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/13/2012
I used my cast iron skillet for this recipe. I did add one small diced onion and a good amount homemade roasted garlic. I used only ONE 4 ounce can of mild diced green chiles. We LOVED this egg casserole. I made a BIG breakfast to go with it; homemade waffles bacon-y home fries and served it with homemade salsa and sour cream on the side. NO leftovers. Read More
(36)

Most helpful critical review

Rating: 3 stars
03/19/2013
I think that the quality of the chili used is central to making it taste delicious. If you can't fand any fresh use powdered chili from New Mexico. I always get my chili from the Chimayo Chile Brothers. New Mexico Chile Rules! Read More
(7)
61 Ratings
  • 5 star values: 46
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/13/2012
I used my cast iron skillet for this recipe. I did add one small diced onion and a good amount homemade roasted garlic. I used only ONE 4 ounce can of mild diced green chiles. We LOVED this egg casserole. I made a BIG breakfast to go with it; homemade waffles bacon-y home fries and served it with homemade salsa and sour cream on the side. NO leftovers. Read More
(36)
Rating: 5 stars
03/29/2013
Delicious, with adjustments. I served it with some tortillas and hot sauce for people to make their own breakfast burritos. Flavor and mouthfeel adjustments: used 3 cans of diced green chiles (2 mild, 1 hot), sauteed a yellow onion and 1 clove of garlic with a little chili powder, used a mix of jack and cheddar cheese. Healthier adjustments: did not use any butter, reduced the cheese to 3 cups instead of 4, and used reduced fat cottage cheese. 3 cups of shredded cheese is still plenty for an egg casserole, and the butter serves no purpose in this recipe other than adding flavor (and a ton of extra fat). Also used 1/2 cup of flour as called for in other versions of this recipe floating around on the internet. I think it needs the extra flour to help it set. Baked it in a 9x13 casserole dish and it definitely served more than 8! Read More
(26)
Rating: 4 stars
11/18/2012
This was surprisingly good. I could see it was going to make alot so I adjusted the recipe to cut it in half. After 15 minutes at 400 degrees I also adjusted the 50 minute cook time to 25 minutes. I followed the recipe except that I added a pinch of black pepper. Delish! Read More
(11)
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Rating: 3 stars
03/19/2013
I think that the quality of the chili used is central to making it taste delicious. If you can't fand any fresh use powdered chili from New Mexico. I always get my chili from the Chimayo Chile Brothers. New Mexico Chile Rules! Read More
(7)
Rating: 5 stars
04/11/2014
We have been making this recipe for about 12 years. It is SO easy. I agree that the butter and cheese can easily be reduced. I also add a tablespoon or two of brewers yeast and sometimes I add flax meal just for a boost in nutrients. I use two 7oz cans of green chilies and I like to serve it with fresh avocado. This is my go to recipe when taking a meal to someone who just had a baby or is recovering from illness. It is also easy to ditch the chillies and put in something as a sub--ham mushrooms onions sausage whatever! Read More
(6)
Rating: 5 stars
02/13/2016
I make this and bake it in a muffin pan! It's always a big hit and whether you use mini muffin or regular muffin pans they are great bite sized breakfasts on the go. They store well in the fridge and just need a few seconds in the microwave to be ready to go. Read More
(6)
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Rating: 5 stars
12/25/2014
This was a hit Christmas morning. I had misplaced my usual recipe but I think this is going to be a permanent replacement. I heated about a tablespoon of olive oil in bottom of the 9x13 pan instead of using the butter and held back a little of the cheese to sprinkle on top before baking. I drained the chilies using 1 can in the casserole and serving the other can as a side About half (actually all the men come to think of it) topped with more chilies. The bake temps and times worked perfectly in my oven. Read More
(5)
Rating: 4 stars
12/20/2017
I have made this several times. It's always a big hit! I omit the butter and do 3 cans of the chilis. Otherwise all the same I spray a 13x9 aluminum pan and it comes out nice and light! A tradition on Xmas morning with pigs in a blanket. Read More
(4)
Rating: 5 stars
10/25/2015
I roasted my own chilis in my cast iron pan used 1/2 cp flour as suggested by others... Made two pans one with sweet Italian sausage(cooked and crumbled) pepper jack cheese and mushrooms. The other pan I added fresh spinach mushrooms and garlic. Both were a hit the one with sausage was excellent. Versatile recipe easy to add different cheeses meat or veggies. Thank you so much! Read More
(4)