Ingredients
Chiles and Cheese
- 1 (7 oz) can whole green chiles, drained and halved
- 1½ cups shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
Egg Mixture
- 8 large eggs
- 1 cup milk
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Other
- 1 tablespoon butter or cooking spray (for greasing the dish)
Instructions
- Preheat oven and prepare dish: Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish with butter or cooking spray to prevent sticking.
- Arrange chiles: Evenly place the halved green chiles in the prepared baking dish to form the base of the casserole.
- Add cheeses: Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the arranged chiles to ensure even melting and flavor throughout.
- Mix egg batter: In a large bowl, whisk together eggs, milk, flour, salt, black pepper, and garlic powder until the mixture is smooth and well combined.
- Pour egg mixture: Carefully pour the egg mixture evenly over the chiles and cheese in the baking dish, allowing it to settle around the ingredients.
- Bake the casserole: Place the dish in the preheated oven and bake uncovered for 35–40 minutes until the casserole is set in the center and the top is lightly golden.
- Rest and serve: Remove from the oven and let the casserole rest for 5–10 minutes to firm up before slicing and serving.
Notes
- For extra protein and flavor, add cooked ground sausage or crumbled bacon to the casserole before baking.
- Using roasted fresh Hatch or Anaheim chiles instead of canned will enhance the depth of flavor.
- This casserole can be assembled the night before and baked fresh in the morning for easy meal prep.
- Store any leftover casserole in the refrigerator for up to 4 days; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
