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!

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
10
Yield:
1 10x13-inch casserole dish
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Ingredients

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

Directions

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

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  • 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
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Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2015
This recipe is a blast from the past! It was all the rage in the late 1970's but we called it 'Chile Cheese Appetizers'. (I still have the hand written recipe card from my friend Tonia.) Often making an appearance at brunch gatherings and holiday parties. Nothing has changed, it is still very good. If you are not dieting or concerned with calories, give this a try. It is also good rewarmed and wrapped in a flour tortilla with a little salsa for a great breakfast treat. Read More
(25)

Most helpful critical review

Rating: 2 stars
06/11/2017
Sorry to go against the great reviews this has but i cant understand how it has 5 stars. With 1lb of cheese and 2 lbs cottage cheese to 10 eggs how did i not know that this would result in a slimy wet mess which is exactly what it did. And I even left out the stick of butter!!! Horrible texture...YUCK!!! Read More
(8)
86 Ratings
  • 5 star values: 70
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/08/2015
This recipe is a blast from the past! It was all the rage in the late 1970's but we called it 'Chile Cheese Appetizers'. (I still have the hand written recipe card from my friend Tonia.) Often making an appearance at brunch gatherings and holiday parties. Nothing has changed, it is still very good. If you are not dieting or concerned with calories, give this a try. It is also good rewarmed and wrapped in a flour tortilla with a little salsa for a great breakfast treat. Read More
(25)
Rating: 5 stars
07/17/2015
Followed the recipe to the T with the bacon and thought it was quite good and full of flavor. A little cheesy (might try half the amount of shredded cheese next time) - maybe it's because I used cheddar jack instead of just monterey jack? A lot on the watery/mushy side - I'd think about putting down a brioche crust and adding some milk to compensate to make it more strata-like next time. Love the amount it makes though. Hubby loved it so I can't really complain. Used 6 slices of bacon baked at 365 for 14 minutes then cut up with scissors. Read More
(19)
Rating: 5 stars
09/23/2015
A fabulous and easy dish. Best I have ever tasted. I think the cottage cheese is the secret to light and fluffy. I halved the recipe and it worked. I did add chopped green onions and diced fresh garlic. Super good and super easy. Looking forward to the leftovers. Read More
(16)
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Rating: 5 stars
04/14/2016
Really very good. I put the cottage cheese in a colander and pressed out excess liquid with paper towels. I used maple glazed ham instead of bacon. It also reheated well. May try with Cheddar or Jarlsburg cheese next time. Read More
(11)
Rating: 5 stars
10/30/2016
Made it again but added 1 cup spinach that I squeezed all the water out of, 12 eggs , 1/2 pound cheddar 1/2 cup feta, 1/2 cup bacon bits and cooked in regular size muffin tin 15 minutes at 400, 15 minutes at 350. Makes about 18-20 and they are great for freezing for later Read More
(10)
Rating: 2 stars
06/11/2017
Sorry to go against the great reviews this has but i cant understand how it has 5 stars. With 1lb of cheese and 2 lbs cottage cheese to 10 eggs how did i not know that this would result in a slimy wet mess which is exactly what it did. And I even left out the stick of butter!!! Horrible texture...YUCK!!! Read More
(8)
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Rating: 5 stars
05/15/2016
A friend brought this for breakfast because my husband does low carb and this doesn't call for bread or hash browns. It was a huge hit. I have been looking for a breakfast casserole that I liked for a long time and I have finally found it. She did use half cottage cheese and half mascarpone because that's what she had on hand and she also drained the cottage cheese as another reviewer suggested. I loved the texture and I think not using bread or potatoes is the key besides toast can always be served on the side. While eating the leftovers the next morning my hubs suggested I start making this one. Read More
(8)
Rating: 5 stars
01/03/2016
Very good. I made this a day ahead of time. Use an electric mixer to mix eggs flour and baking powder before adding other ingredients. I also cut back on the amount of shredded cheese. I will make again. Read More
(6)
Rating: 5 stars
10/29/2016
I did make some changes due to what I had on hand. I adjusted recipe to 6 servings. Used turkey sausage diced frozen onion & frozen bell pepper diced. 6 eggs any cheeses I had. Used 1/4 c self rising flour omitted baking powder. I made it in muffin pan & recipe made 15 muffins. Baked 350 for 45-1hour. Yummy yummy. Enjoy. Read More
(6)
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