Go Back
–+ servings
Green Chile Cheese Casserole | Can't Stay Out of the Kitchen | this is a fabulous #BreakfastCasserole to wake up to on a #holiday morning like #Thanksgiving, #Christmas or #NewYearsDay. It's got #TexMex flavors & filled with 2 cheeses & #eggs. Also good to serve for #MeatlessMondays. #CheddarCheese #MontereyJackCheese #GreenChilies #holiday #HolidayBreakfast #brunch #GlutenFree #GlutenFreeBreakfastCasserole #breakfast #GreenChileCheeseCasserole

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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine Tex-Mex
Servings 12
Calories 333 kcal

Equipment

  • 1 9x13" glass baking dish
  • 2 large mixing bowls
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 sharp knife to slice tomatoes

Ingredients
  

  • 2 4-oz. cans green chiles diced and 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. ground black pepper
  • 2 roma tomatoes sliced

Instructions
 

  • Combine chiles 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.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 333kcalCarbohydrates: 4gProtein: 21gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 134mgSodium: 595mgPotassium: 155mgFiber: 0.2gSugar: 2gVitamin A: 902IUVitamin C: 2mgCalcium: 601mgIron: 1mg
Keyword breakfast, breakfast casserole, cheese, eggs, gluten free, Tex Mex, tomatoes
Tried this recipe?Let us know how it was!