If you’re looking for an easy, tasty and inexpensive Mexican breakfast casserole, we have one. If you’re anything like me, you love a good breakfast casserole. Not only are they usually just dump and bake, but they’re a great make-ahead option for breakfast. Let’s face it. There often isn’t enough time in the morning to make breakfast from scratch. The beauty of this green chile breakfast casserole is that you can bake it up on the weekend and enjoy it all week. Moreover, if you are on a keto diet this is a keto-friendly Mexican breakfast casserole. It’s a great low carb option!
This is also a great recipe for entertaining because it can feed a crowd along with a few of our other crowd pleasing favorites like our breakfast nachos, mushroom breakfast casserole, triple cheese breakfast casserole and overnight sausage breakfast casserole.
This recipe is featured in our lineup of holiday morning breakfast recipes. Check them out!
Equipment
(This section contains affiliate links.)
There are a couple of methods that you can use to prepare the eggs for this casserole. I found it easier to use a blender. If you don’t have a blender, you can use a large glass bowl and electric mixer instead.
As far as baking goes, the rustic nature of this dish sort of lends itself to the cast iron skillet, but you can use a small baking dish instead.
Ingredients
- 32 oz. cheddar cheese, shredded.
- 2 4 oz. cans diced green chiles.
- 12 large eggs.
Instructions
Step 1. Preheat oven to 350°F (176°C).
Drain chiles and reserve liquid into a large bowl or blender.
Step 2. Spray a baking dish or medium cast iron skillet with cooking spray.
Step 3. Bake uncovered for 45 to 50 minutes until eggs are set. Serve with salsa, if desired.
Click here to learn how to make this green chile breakfast casserole in a visual story.
FAQs
Related Recipes
More recipes you may enjoy.
- Breakfast Nachos
- Overnight Sausage Breakfast Casserole
- Mushroom Breakfast Casserole
- Triple Cheese Breakfast Casserole
Made this recipe? We would love it if you could leave a rating. Tap the rate button in the recipe card or leave a comment below. Don’t forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!
Green Chile Breakfast Casserole
Ingredients
- 32 oz. cheddar cheese shredded
- 2 4 oz. cans green chiles diced
- 12 large eggs
Instructions
- Preheat oven to 350°F (176°C).Drain chiles and reserve liquid into a large bowl or blender. Add eggs to bowl or blender and beat/blend until frothy. Set aside.
- Spray a baking dish or medium cast iron skillet with cooking spray, and spread half of cheese on bottom of dish. Layer the green chiles on top of cheese. Top with remaining cheese.Pour egg mixture over the top.
- Bake uncovered for 45 to 50 minutes until eggs are set. Serve with salsa, if desired.
Notes
Nutrition
References: “How long can I keep an egg strata in the refrigerator before cooking it?” by Ask USDA, U.S. Department of Agriculture
