Green Chile Egg Casserole Recipe

My family? They’re brunch fanatics. Weekends at our house are practically synonymous with leisurely mornings, steaming mugs of coffee, and, of course, a delicious centerpiece dish that everyone can dig into. We’ve tried countless brunch recipes over the years, from fluffy pancakes to elaborate Eggs Benedict, but this Green Chile Egg Casserole has become an absolute champion in our rotation. There’s something about the smoky heat of Hatch chiles combined with savory chorizo and creamy eggs that just hits all the right notes. Plus, the fact that it’s naturally gluten-free and keto-friendly is a huge bonus for accommodating different dietary needs when we have guests. Honestly, whether it’s a relaxed weekend morning or a bustling holiday gathering, this casserole is always a guaranteed hit, disappearing in minutes and leaving everyone happily satisfied. And the best part? It’s incredibly easy to throw together, especially if you prep it the day before. Trust me, once you try this Green Chile Egg Casserole, it’ll become your go-to brunch recipe too!

Ingredients

This recipe utilizes simple, flavorful ingredients to create a truly memorable casserole. The combination of spicy chorizo, sweet potatoes, and the signature kick of Hatch chiles is what makes this dish so special. Here’s what you’ll need to gather:

US Customary	Metric	Ingredient	Notes
¾ pound	340g	Fresh chorizo, casings removed	Look for Mexican chorizo for the best flavor and texture. If you can’t find fresh, you can use pre-cooked chorizo, but adjust cooking time accordingly.
¾ pound	340g	Sweet potatoes, peeled and chopped to 1/2″ dice	Choose firm sweet potatoes. Uniform dice size ensures even cooking.
1 small	1 medium	Onion, chopped to 1/2″ dice	Yellow or white onion works well.
½	½	Green pepper, seeded and diced to 1/2″ dice	Bell pepper adds a touch of sweetness and color.
4 ounce can	113g	Fire roasted Hatch chiles, drained and chopped	Hatch chiles are key to the authentic flavor. Look for “hot” if you prefer extra spice, or “mild” for a milder heat. If you can’t find fire-roasted, regular canned Hatch chiles will also work.
1 teaspoon	5ml	Kosher salt	Adjust to taste. Kosher salt is preferred for its consistent grain size.
½ teaspoon	2.5ml	Black pepper	Freshly ground black pepper is recommended for optimal flavor.
4 ounces	113g	Monterey Jack cheese, shredded	Monterey Jack melts beautifully and provides a mild, creamy flavor.
2 ounces	57g	Cheddar cheese, shredded	Sharp cheddar adds a bit of tang and sharpness to complement the Monterey Jack.
9	9	Large eggs	Use large eggs for consistency in the recipe.
1 cup	240ml	Milk	Whole milk or 2% milk will provide the best richness. For a dairy-free option, unsweetened almond milk or coconut milk can be substituted, though it will slightly alter the flavor and texture.

Instructions

This Green Chile Egg Casserole is surprisingly straightforward to make, even for novice cooks. The steps are simple and the result is a flavorful and satisfying dish. Follow these instructions for perfectly baked casserole every time:

Step 1: Prepare & Preheat

• If you are planning to bake the casserole immediately, preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature when the casserole is ready to bake, promoting even cooking.

Step 2: Cook the Chorizo

• Heat a large nonstick skillet over medium-high heat. Nonstick is crucial for preventing the chorizo and vegetables from sticking and burning.
• Add the chorizo to the hot skillet. Using the back of a wooden spoon, break the chorizo apart into small crumbles. This helps it cook evenly and integrate better into the casserole.
• Cook the chorizo until it is browned and cooked through, rendering its fat. This typically takes about 5-7 minutes.
• Using a slotted spoon, transfer the cooked chorizo to a small bowl, leaving the rendered fat in the skillet. The rendered chorizo fat is packed with flavor and will be used to cook the vegetables.

Step 3: Sauté the Vegetables

• Reduce the heat in the skillet to medium. Ensure the heat isn’t too high to prevent burning the vegetables in the rendered chorizo fat.
• Add the diced sweet potatoes, onions, and green peppers to the skillet with the rendered sausage fat.
• Sprinkle half of the kosher salt (½ teaspoon) and half of the black pepper (¼ teaspoon) over the vegetables. Seasoning at this stage helps to draw out moisture and enhance the flavor of the vegetables as they cook.
• Stir to combine the vegetables and seasonings, ensuring they are coated in the flavorful chorizo fat.
• Cover the skillet with a lid. This helps to steam the vegetables and speed up the cooking process, ensuring they become tender.
• Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes start to brown and are tender when pierced with a fork. Keep an eye on the vegetables to prevent burning, adjusting the heat as needed.

Step 4: Combine Chorizo, Vegetables, and Chiles

• Remove the skillet from the heat. This prevents further cooking and allows the mixture to cool slightly before adding the cheese and eggs.
• Stir in the cooked chorizo and chopped Hatch chiles into the vegetable mixture. Combine thoroughly to distribute the flavors evenly throughout the mixture. Set aside to cool slightly while you prepare the cheese and egg mixture.

Step 5: Prepare the Cheese Mixture

• In a separate medium bowl, toss together the shredded Monterey Jack cheese and shredded cheddar cheese. Mixing the cheeses beforehand ensures an even distribution of both flavors and textures in the casserole.
• Set aside the cheese mixture.

Step 6: Prepare the Egg Mixture

• In a medium bowl (you can reuse the cheese bowl after emptying it), combine the eggs, milk, remaining salt (½ teaspoon), and remaining pepper (¼ teaspoon).
• Whisk the ingredients together vigorously until well combined and slightly frothy. Whisking incorporates air into the eggs, resulting in a lighter and fluffier casserole.

Step 7: Assemble the Casserole

• Spray a 1 ½ to 2 quart casserole dish with vegetable cooking spray. This prevents the casserole from sticking to the dish and makes for easier serving and cleanup.
• Transfer the chorizo and vegetable mixture to the prepared casserole dish, spreading it evenly across the bottom.
• Top the chorizo mixture with ¾ of the cheese mixture, reserving the remaining ¼ for topping. Distribute the cheese evenly over the chorizo and vegetables.
• Pour the egg mixture evenly over the cheese and sausage layer.
• Gently use a wooden spoon or spatula to lightly adjust the ingredients, ensuring they are balanced and somewhat combined. Avoid overmixing, but make sure the egg mixture is distributed throughout the casserole.

Step 8: Bake the Casserole (or Make Ahead)

• To Cook Now: Sprinkle the top of the casserole evenly with the remaining ¼ of the cheese mixture.
• Bake in the preheated oven for 30-45 minutes, or until a cake tester or toothpick inserted into the center of the casserole comes out clean. The baking time may vary depending on your oven and the depth of the casserole. The top should be golden brown and the center should be set.
• For Make Ahead: If you are making the casserole ahead of time, stop at Step 7. Cover the assembled casserole dish tightly with plastic wrap and refrigerate for up to 24 hours. Store the remaining cheese mixture separately in a resealable bag or container in the refrigerator.
• When ready to bake from refrigerated, remove the casserole from the refrigerator about 45 minutes before baking to allow it to come closer to room temperature. This helps ensure even baking and prevents the dish from cracking due to a sudden temperature change. Preheat the oven to 350°F (175°C). Sprinkle the reserved cheese over the top and bake as directed in Step 8 (30-45 minutes).

Step 9: Rest and Serve

• Once baked, remove the casserole from the oven and let it rest for 10 minutes before serving. Resting allows the casserole to set further and makes it easier to slice and serve.
• Serve warm and enjoy!

Nutrition Facts

(Estimated, per serving, based on ingredients and typical nutritional values. Actual values may vary based on specific ingredient brands and portion sizes.)

Servings: 6

Calories per serving: Approximately 450-550 calories

• This is an estimate and can vary depending on the specific chorizo used (fat content varies), cheese types, and milk.
• To reduce calories, consider using leaner chorizo, reduced-fat cheese, or skim milk.
• This casserole is naturally gluten-free and can be made keto-friendly by using a lower-carb milk alternative like unsweetened almond milk and focusing on portion control to manage carbohydrate intake from sweet potatoes.

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• These times are approximate and may vary depending on your chopping speed and oven. Making the casserole ahead of time can significantly reduce your active cooking time on the day you plan to serve it.

How to Serve

This Green Chile Egg Casserole is incredibly versatile and can be served in various ways for breakfast, brunch, or even a light dinner. Here are some serving suggestions:

• Classic Brunch: Serve warm slices of the casserole alongside:
  • Fresh fruit salad or a berry medley
  • Toast, gluten-free bread, or biscuits
  • A side of crispy bacon or sausage (for those who want extra meat!)
  • Avocado slices or guacamole for added healthy fats
• Holiday Feast: Include the casserole as part of a larger holiday brunch spread. It pairs wonderfully with:
  • Roasted ham or turkey
  • Cranberry sauce (especially for Thanksgiving or Christmas brunch)
  • Green salad with a light vinaigrette to balance the richness
  • Muffins or scones for a sweeter touch
• Spice it Up: Enhance the Southwestern flavors with toppings and sides like:
  • Salsa or pico de gallo
  • Sour cream or Greek yogurt
  • Chopped cilantro or green onions
  • A drizzle of hot sauce (for those who love extra heat)
• Light Dinner: For a lighter meal, serve the casserole with:
  • A large green salad with a lemon vinaigrette
  • Roasted vegetables like asparagus or broccoli
  • A simple side of quinoa or couscous
• Individual Portions: For a more elegant presentation or easier serving at a buffet, consider baking the casserole in individual ramekins or muffin tins. Adjust baking time accordingly, checking for doneness earlier.

Additional Tips for the Best Green Chile Egg Casserole

1. Don’t Skimp on the Chorizo: Use good quality fresh Mexican chorizo for the most authentic and flavorful results. The chorizo is a key component that provides depth and spice to the casserole.
2. Roast Your Own Hatch Chiles (If Possible): While canned fire-roasted Hatch chiles are convenient, roasting fresh Hatch chiles yourself takes the flavor to another level. Roasting enhances their smoky sweetness and brings out their natural heat. If you have access to fresh Hatch chiles, roast them under the broiler or on a grill until the skins are charred, then peel, seed, and chop them.
3. Cheese Variations: Feel free to experiment with different cheese combinations. Pepper Jack cheese will add extra spice, while smoked Gouda will bring a smoky depth. Consider adding a sprinkle of crumbled cotija cheese or queso fresco after baking for a salty, tangy finish. For a richer flavor, a touch of cream cheese or even blue cheese (as per the keyword suggestion, though it’s a bolder flavor that might not appeal to everyone) can be incorporated into the egg mixture.
4. Vegetable Swaps and Additions: Customize the vegetable mix to your liking. Roasted red peppers, poblano peppers, corn kernels (especially grilled corn), or zucchini can be delicious additions. For a heartier casserole, consider adding cooked black beans or pinto beans to the chorizo and vegetable mixture.
5. Make it Even Easier: For a quicker weeknight version, you can use pre-cooked chorizo crumbles and frozen diced sweet potatoes. Just be sure to thaw the sweet potatoes and adjust cooking times accordingly. You can also use pre-shredded cheese to save on prep time. While fresh ingredients are always best, these shortcuts can be helpful when you’re short on time.

Frequently Asked Questions (FAQ)

Q1: Can I make this Green Chile Egg Casserole vegetarian?

A: Yes, you can easily adapt this recipe to be vegetarian. Simply omit the chorizo. To maintain the savory flavor, consider adding sautéed mushrooms, black beans, or lentils in place of the chorizo. You can also add a pinch of smoked paprika to the vegetables to mimic some of the smoky flavor from the chorizo.

Q2: Can I use different types of milk or milk alternatives?

A: Absolutely! Whole milk or 2% milk will provide the richest flavor and texture. However, you can use skim milk for a slightly lighter version. For dairy-free options, unsweetened almond milk, coconut milk, soy milk, or oat milk can be substituted. Keep in mind that milk alternatives may slightly alter the flavor and texture of the casserole. Coconut milk will add a subtle coconut flavor, while almond milk is quite neutral.

Q3: How long can I store leftover Green Chile Egg Casserole?

A: Leftover Green Chile Egg Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave or bake in a preheated oven at 350°F (175°C) until heated through. For best results, reheat gently to prevent the eggs from becoming rubbery.

Q4: Can I freeze Green Chile Egg Casserole?

A: Yes, you can freeze this casserole, although the texture may change slightly upon thawing and reheating. For best results, freeze it after baking and cooling completely. Cut the casserole into individual portions and wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.

Q5: Can I add other ingredients to the casserole?

A: Absolutely! This recipe is very adaptable. Consider adding other vegetables like roasted corn, black beans, spinach (sautéed and drained), or different types of peppers. For extra protein, you could add cooked breakfast sausage, bacon, or ham. If you like a bit more heat, add a pinch of cayenne pepper or red pepper flakes to the egg mixture. Feel free to experiment and make it your own!

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