This Green Chile Cheddar Egg Bake will be your new favorite brunch dish! With mild green chiles and melty cheese, it’s the perfect dish for a crowd. A little Bisquick™ in the mix acts as a binder and prevents the bake from being soggy. Leftovers make for a hearty and quick breakfast, too!
Here’s a look at the ingredients needed for this savory Green Chile Cheddar Egg Bake.
Eggs: Eggs are still an economical way to feed a crowd. We use a dozen large eggs in this recipe.
Bisquick: Just a little Bisquick does a lot of lifting by adding structure, flavor, and absorbing any excess moisture (no one wants a wet egg bake).
Canned Green Chiles: Old El Paso™ canned green chiles are mild and friendly for even the least spice-inclined people in your life.
Shredded Cheddar Cheese: Purchasing already shredded cheddar saves a bit of time but feel free to shred it yourself. Whether you prefer mild, medium, or sharp, you can’t go wrong!
Cottage Cheese: This mild cheese adds body to the egg bake. Try ricotta cheese if you don’t like cottage cheese.
Other Ingredients You’ll Need: Butter, half-and-half, salt, pepper, garlic powder, ground red pepper (cayenne), and green onions.
Follow these tips for making this easy, savory Green Chile Cheddar Egg Bake.
Chopped green chiles have a decent amount of liquid. Drain the chiles and spread in a thin layer on a plate lined with 2 layers of paper towels. Pat gently to absorb any extra liquid.
Use a blender to quickly combine the eggs, half-and-half, butter, and seasonings. You can also do this in a bowl with a whisk.
Fold half the shredded cheddar cheese, the cottage cheese, and the green chiles into the egg mixture. Pour into a buttered baking dish.
Cover the top with foil for most of the bake time. This will give the egg bake a nice, steamy environment to gently cook in.
Remove the foil for the last 15 to 20 minutes of baking and cover with the remaining shredded cheese. Bake until the cheese is golden, and the center is set but slightly wobbly.
Cool for about 10 minutes to allow the egg bake to set. Serve topped with sliced green onions.
Follow these tips for storing leftover Green Chile Cheddar Egg Bake.
Store leftover egg bake in an airtight container for 2 days.
Wrap cooled portions of egg bake in plastic wrap and place in a resealable freezer plastic bag. Freeze for up to 1 month.
Unwrap a portion of egg bake and place on a microwaveable plate. Cover with a damp paper towel and microwave for 60 to 90 seconds or until heated through.
Heat oven to 350°F. Grease a 13x9-inch (3-quart) casserole dish with butter.
Place eggs, half-and-half, Bisquick, melted butter, salt, pepper, garlic, and ground red pepper in a blender. Cover and blend on low speed for 30 to 45 seconds or until thoroughly mixed and slightly foamy.
In a large mixing bowl, mix green chiles, 2 cups cheddar cheese, and cottage cheese. Stir in the egg mixture. Pour into the baking dish; cover with foil.
Bake 45 minutes. Remove from oven and remove the foil. Sprinkle with remaining 2 cups cheddar cheese. Return to the oven and bake an additional 15 to 20 minutes or until puffed, center is almost set, and cheese is melted and golden brown around the edges.
Remove from the oven to a cooling rack. Cool 10 minutes. Top with sliced green onions; cut into squares to serve.
Green chiles are usually mild, but some varieties are spicier. Look at the label before purchasing.
Covering the egg bake with foil for most of the bake time gives the egg bake a moist environment to cook in and prevents the top from browning.
A blender makes quick work of mixing the egg mixture, but a bowl and whisk will work just as well.
