Egg Casserole with Green Chiles

A baked egg casserole on a blue background with green peppers

This overnight Egg Casserole with Green Chiles is an incredible twist on a classic. Calling for 7 ingredients, this breakfast bake could not be easier to make and share. Smoky green chile peppers add a little heat to this cheesy breakfast casserole.

Prep Time 10

Cook Time 30

Chill Time 8

Total Time 8 40

Servings servings

Calories 381kcal

Ingredients

1 demi baguette 6 oz.
8 eggs
½ cup roasted Hatch green chile peppers 4 oz.
½ cup whole milk
½ teaspoon Cajun seasoning
½ teaspoon black pepper
1 ½ cups cheddar cheese divided

Instructions

Slice the baguette into bite-sized pieces (about ½”) with a serrated knife. You may use your hands to do this, too, though the appearance will be significantly more rustic.
Place the bread into a greased 9”x9” square casserole dish.
Crack the eggs into a large bowl. Break the yolks with a whisk or a fork.
Add the diced hatch chile peppers and milk. Season with Cajun seasoning and black pepper. Whisk to combine.
Sprinkle in a cup of shredded cheddar cheese. Stir to incorporate into the egg mixture.
Pour the egg mixture over the bread. Top with the rest of the shredded cheese.
Cover with plastic wrap, and refrigerate overnight or for 8-12 hours.
In the morning, preheat the oven to 350°F.
Remove the egg casserole from the refrigerator. Uncover.
Pop into the preheated oven, and bake uncovered for 30-35 minutes, or until bubbly and golden brown.
Remove the casserole from the oven, and let cool for 10-15 minutes before you cut into it.
Enjoy!

Notes

How to store: Transfer to an airtight container and store in the fridge for 4-5 days. Reheat in the microwave in 30-second bursts until warmed through.

Double or triple the recipe for a crowd. (Or make a double batch in two casserole dishes.)

Make it spicier. Use spicy green chiles instead of mild green chiles to add more spice to this dish!

Nutrition