Green Chile Cheese Casserole

Teresa Ambra

Green Chile Cheese Casserole is a fantastic meatless breakfast casserole. This gluten free recipe is filled with two cheeses, eggs, green chilies and tomatoes. It's terrific for weekend, company or holiday breakfasts like Thanksgiving, Christmas or Easter. The Tex Mex flavors really enhance the taste of this hearty and filling breakfast entree. Wonderful for Meatless Mondays, too.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Breakfast

Cuisine Tex-Mex

Servings

Calories 330 kcal

Ingredients

2 4-oz. cans diced green chilies undrained
1 lb. sharp cheddar cheese grated
1 lb. monterey jack cheese grated
4 large eggs separated
2/3 cup evaporated milk
1 tsp. gluten free all-purpose flour or you can use regular flour
1/2 tsp. salt
1/8 tsp. pepper
2 roma tomatoes sliced

Instructions

Combine chilies and cheese.
Turn into a well-buttered 9x13” baking dish.
Beat egg whites until soft peaks form.
Set aside.
Combine egg yolks, milk, flour, salt, and pepper.
Gently fold egg whites into yolk mixture.
Pour over cheese.
Toss lightly and spread evenly into the dish.
Bake immediately, or cover and refrigerate overnight.
Bake at 325° for 30 minutes.
Remove from oven, and arrange tomato slices on top.
Bake 30 minutes more.

Notes

NOTE: I think this would be easier to place chile/cheese mixture in a large mixing bowl. Add the egg white/yolk mixture and stir to combine before pouring into the casserole dish.

[nutrition-label]

Nutrition

Calories: 330kcalCarbohydrates: 3gProtein: 21gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 140mgSodium: 609mgPotassium: 113mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 14mgCalcium: 590mgIron: 0.7mg

Keyword breakfast, breakfast casserole, cheese, eggs, gluten free, Tex Mex, tomatoes

Tried this recipe?Let us know how it was!