Does this breakfast casserole need to be prepared the night before? Or can it be cooked immediately?

This casserole is so quick and easy to prepare, I tend to make it the morning I’m going to serve it. If not baking right away, cover and put in the refrigerator. If you prefer, you can also make it the night before. Again, cover and refrigerate. Bring to room temperature before baking; bake time may take 5 to 10 minutes longer.

How do you know when an egg casserole is done?

The casserole will be golden brown on top, and set in the middle – which means, when you gently shake the pan the middle isn’t jiggly.

Is this Green Chile Breakfast Casserole gluten free?

To make this dish gluten free simply use a gluten free flour mix in place of the all-purpose flour.

How long will Green Chile Egg Casserole keep in the fridge?

Uncooked, covered and refrigerated, this casserole will keep overnight. Cooked, well covered and refrigerated it will keep 3 to 4 days.

Can this Southwestern Egg Casserole be frozen?

Yes, once cooked it can be well wrapped and frozen for up to 2 months.

What’s the best way to reheat Southwest Breakfast Casserole with Green Chiles?

If it’s been refrigerated, bring the casserole to room temperature. Then wrap with foil and place in a preheated 350 degree oven for 20 to 30 minutes.

Green Chile Egg Casserole - A Well-Seasoned Kitchen®

Name: Green Chile Southwest Breakfast Casserole
Prep time: 8 min
Cook time: 32 min
Total time: 40 min
Cuisine: Southwestern
Ingredients: 2 cups cottage cheese, preferably small curd; 10 large eggs; 1/2 cup salted butter, melted and cooled; 1/2 cup unbleached all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/8 teaspoon freshly ground black pepper; 4 cups (16 ounces) Monterey Jack cheese, grated (can also use Cheddar or a blend); 4 ounces mild green chiles, seeded, roasted and chopped – or 1 (4 ounce) can chopped green chiles; 1/4 cup or 1 (2-ounce) jar chopped red pimiento, well drained

Ingredients

Scale

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

2 cups cottage cheese, preferably small curd
10 large eggs
1/2 cup salted butter, melted and cooled
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
4 cups (16 ounces) Monterey Jack cheese, grated (can also use Cheddar or a blend)
4 ounces mild green chiles, seeded, roasted and chopped – or 1 (4 ounce) can chopped green chiles
1/4 cup or 1 (2-ounce) jar chopped red pimiento, well drained

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Instructions

Preheat oven to 350 degrees. Butter a 13- by 9-inch baking dish.
Place cottage cheese (including any liquid) in the bowl of a food processor and whirl around until fairly smooth – it should look like ricotta cheese. Set aside.
In a large mixing bowl, beat eggs with an electric mixer (or process in a blender) until light. Add butter and cottage cheese; beat until well mixed.
In a small mixing bowl, whisk together flour, baking powder, oregano, cumin, salt, garlic powder and pepper. Add to egg mixture and beat just until mixed.
Stir in cheese, chiles and pimiento.
Pour into prepared pan and bake 30 to 35 minutes or until golden brown, set in the middle (not jiggly) and puffy. Serve immediately.

Notes

Gluten free: Substitute gluten free flour blend for the all-purpose flour.

Make ahead: Casserole can be prepared but not baked up to overnight, covered and refrigerated. Bring to room temperature before baking. Baking time may be 5 to 10 minutes longer. (Note: I prefer to prepare it shortly before baking.)

Author: From "Fresh Tastes" by Lee Clayton Roper
Category: breakfast, brunch, make ahead
Method: Baking
Cuisine: Southwestern