Recipe By SarahAnn
Published Apr 2nd
Prep 10m Cook 1h 5m Additional 10m Ready In 1h 25m
Servings 8 servings Calories 480.9

My family demands this casserole every Christmas morning. I’ve only once dared to try something new, and this was sorely missed! Make this for a brunch and I guarantee you will get recipe requests. This family-favorite is not very healthy, so it only comes out for special occasions.

Recipe Ingredients

  • ½ cup butter
  • 1 (16 ounce) package cottage cheese
  • 1 pound shredded Monterey Jack cheese
  • 2 (4 ounce) cans diced green chiles
  • 10 eggs
  • ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Set butter in a 6x10-inch casserole dish; place dish in the preheating oven until butter is melted.
  2. 2 Mix cottage cheese, Jack cheese, green chiles, eggs, flour, baking powder, and salt in a large bowl using an electric hand mixer. Pour mixture into the melted butter in the casserole dish.
  3. 3 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until middle of casserole is set, about 50 more minutes. Allow to stand for 10 minutes before serving.

Nutrition Facts

  • Calories 480.9
  • Carbohydrate 6.9 g
  • Cholesterol 321.9 mg
  • Fat 37.5 g
  • Fiber 0.5 g
  • Protein 29.5 g
  • Saturated Fat 21.7 g
  • Sodium 1235 mg
  • Sugar 1.8 g


  1. I have made this several times. It's always a big hit! I omit the butter and do 3 cans of the chilis. Otherwise all the same I spray a 13x9 aluminum pan and it comes out nice and light! A tradition on Xmas morning with pigs in a blanket.
  2. I make this and bake it in a muffin pan! It's always a big hit and whether you use mini muffin or regular muffin pans they are great bite sized breakfasts on the go. They store well in the fridge and just need a few seconds in the microwave to be ready to go.
  3. I roasted my own chilis in my cast iron pan used 1/2 cp flour as suggested by others... Made two pans one with sweet Italian sausage(cooked and crumbled) pepper jack cheese and mushrooms. The other pan I added fresh spinach mushrooms and garlic. Both were a hit the one with sausage was excellent. Versatile recipe - Read more ...
  4. This was a hit Christmas morning. I had misplaced my usual recipe but I think this is going to be a permanent replacement. I heated about a tablespoon of olive oil in bottom of the 9x13 pan instead of using the butter and held back a little of the cheese to sprinkle on top before - Read more ...
  5. We have been making this recipe for about 12 years. It is SO easy. I agree that the butter and cheese can easily be reduced. I also add a tablespoon or two of brewers yeast and sometimes I add flax meal just for a boost in nutrients. I use two 7oz cans of green chilies - Read more ...
  6. Delicious, with adjustments. I served it with some tortillas and hot sauce for people to make their own breakfast burritos. Flavor and mouthfeel adjustments: used 3 cans of diced green chiles (2 mild, 1 hot), sauteed a yellow onion and 1 clove of garlic with a little chili powder, used a mix of jack and - Read more ...
  7. I think that the quality of the chili used is central to making it taste delicious. If you can't fand any fresh use powdered chili from New Mexico. I always get my chili from the Chimayo Chile Brothers. New Mexico Chile Rules!
  8. This was surprisingly good. I could see it was going to make alot so I adjusted the recipe to cut it in half. After 15 minutes at 400 degrees, I also adjusted the 50 minute cook time to 25 minutes. I followed the recipe except that I added a pinch of black pepper. Delish!
  9. I used my cast iron skillet for this recipe. I did add one small diced onion and a good amount homemade roasted garlic. I used only ONE 4 ounce can of mild diced green chiles. We LOVED this egg casserole. I made a BIG breakfast to go with it; homemade waffles bacon-y home fries and - Read more ...

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