Rating: 5 stars
87 Ratings
  • 5 star values: 73
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

This is the easiest and best egg casserole I have tried so far. My sweet mother-in-law shared this recipe with me. I make 3 or 4 at the time and keep them in the freezer to take to gatherings, feed guests, or surprise kids. Green chilies make it pop!



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Prepare a 10x13-inch baking dish with cooking spray.

  • Mix eggs, cottage cheese, Monterey Jack cheese, green chiles, butter, flour, bacon, and baking powder together in a large bowl; pour into prepared baking dish.

  • Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of the casserole comes out clean, about 30 minutes more.

Cook's Notes:

For a healthier version, I use low-fat, low-moisture shredded mozzarella and skip the butter and meat. It tastes just as amazing!

Casserole can be made a night ahead and refrigerated or frozen for later use.

You can use turkey bacon or Canadian ham in place of bacon, if you wish.

Nutrition Facts

489 calories; protein 32.8g; carbohydrates 8.7g; fat 35.8g; cholesterol 274.1mg; sodium 1129.8mg. Full Nutrition