This crust-less breakfast casserole was absolutely delicious. I adjusted the recipe just slightly to accommodate my groceries. Instead of the seven fresh or frozen green chiles, I used one four-ounce can of diced green chiles (drained). For the last couple of weeks, I've been enjoying canned green chiles as almost a secret ingredient in a few egg dishes. I'm a big fan of fresh chilies, but there's something about the canned ones that cause their flavor to spread throughout an entire dish. Rather than getting pops of chili flavor (and heat), you get more of an overall essence in every morsel you eat. Both ways are great and I know you'll like this casserole whether you use fresh, frozen or canned chiles. (This recipe was submitted in 2005. It was tested and photographed in September 2013.)





How To Make A Green Chile Egg Casserole

Cook the sausage, crumbling it drain well and set aside. Beat the eggs, milk, salt and pepper, cheeses, add pork sausage and green chile. Pour into well buttered 10x13 casserole.

Bake at 350 for 35 minutes. Baking time may vary, so watch carefully. Dish is done when knife inserted into center comes out clean.

This dish can be prepared the night before, put into the fridge and baked in the morning.





Add some hash browns, toast or warm flour tortillas and you will have a great breakfast. Or add a salad and have a nice treat for lunch or dinner.

Mr Breakfast would like to thank yankees for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 8 votes.

From Trindi

Rating (out of 5):

Made this yesterday, with a few changes: Used 8 eggs, 4 oz can of Green Chiles, only used 1.5 cups of regular shredded Cheddar cheese instead of the Monterrey Jack, then I cooked in 8x8 for 45 minutes. And WOW - is this good!

Comment submitted: 9/19/2016 (#20051)



From Suj NYC

Rating (out of 5):

Agree with AC, the meat portion is a big high, almost more meat than egg, so could consider adding more egg (I've tried 6 eggs + 2 whites). Agree with decreasing the meat portion, have to watch the bake time otherwise the cheese just turns into oil and no longer "cheesy" in the final product. I left out pepper to appreciate the full green chile component. Don't think it needs any flour, if anything the flour makes it taste a bit starchy. I do the same thing as Linda and make breakfast burritos out of the leftovers!

Comment submitted: 3/27/2016 (#19846)



From Linda T.R.

Rating (out of 5):

This is a good, basic recipe. I make my own chili verde (no thickener) and used one cup to the drained sausage (I use hot sausage). I also added 10 eggs, and a bit more cheese. I cut the casserole in to long pieces and put them in a burrito tortilla for work day breakfasts. You could also add a starch, but I don't find that necessary.

Comment submitted: 7/13/2015 (#19474)



From Tippy2

Rating (out of 5):

I used 8 eggs and spicy sausage. ALSO... based on a casserole my mom used to make... I cut 2 slices of bread in small cubes and put that on the bottom of the casserole. You get more to eat and it makes the texture more interesting. It was great.

Comment submitted: 3/26/2013 (#15483)



From Dad R.

Rating (out of 5):

My wife suggested that I add 2 Tablespoons of flour with the beaten egg and milk. It made everything a bit a more firm when done compared to other baked egg dished we've made. The results were great. Maybe you should try it too.

Comment submitted: 6/2/2012 (#14004)



From mke2lax

Rating (out of 5):

I love, love, love this recipe. Made it exactly as shown and it was fantastic. I just got a whole bushel of Hatch chiles, so I was looking for some good ways to use them. I will definitely make this again.

Comment submitted: 8/30/2009 (#8621)



From kayat (Team Breakfast Member)

Rating (out of 5):

This was really good. But you have to be careful of the bake time. I omitted the sausage and put in shredded chicken. I also used 1C cheddar instead.

Comment submitted: 8/18/2007 (#3404)



From AC

Rating (out of 5):

To my taste, there was a lot of sausage in the final dish. I'll probably play with the ratios some. Great starting point, and if you love sausage, this is for you.

Comment submitted: 2/11/2007 (#1498)

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