Green Chile Egg Casserole

green chile egg casserole recipe

Green Chile Egg Casserole

A perfect weekend brunch option, this delicious green chile egg casserole is easy to make and full of flavor.  This meatless option is perfect for meal prep as you can reheat and eat any leftovers throughout the week for breakfast or lunch. 

Take advantage of the hot sale on Open Nature Cage Free Eggs at Safeway and make this delicious green chile egg casserole for weekend brunch. 

Perfect for a casual brunch, it’s flavorful and filling.  Luckily it’s easy to make, but no one has to know!

It’s a great meal prep item as you can make a large batch and reheat it in the microwave to eat it all week long for breakfast.  Top with a dash of hot sauce and enjoy!

I make a giant batch of breakfast casserole every week so that my kids have a hot breakfast every morning.  They get tired of cereal and oatmeal and love eggs, so one minute in the microwave and they have a filling breakfast to get through the day. 

You can use either the shredded hash browns or the O’Brien potatoes.  Both work great in this recipe.  My household is divided on this matter half like the diced potatoes, half prefer the shredded. 

The Open Nature Cage-Free Eggs are on sale for just $1.49 a carton with a Just for U Digital Coupon through May 25th 

Related reading: Cracking the Egg Code: Difference Between Cage Free Eggs, Free-Range Eggs, Organic and Pasture-Raised Eggs

 

Ingredients in Breakfast Casserole

  • 1 7-oz can diced green chiles
  • 12 eggs
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 1 cup shredded cheese
  • 1 1/2 cups frozen hash brown potatoes, or O’Brien potatoes thawed slightly
  • 1 cup milk (cow’s milk or non-dairy milk of choice)
  • salt and pepper to taste
  • Garnish with avocado, jalapeno, cherry tomatoes and serve with your favorite hot sauce (optional)

 

Add these items to your Safeway shopping list for grocery delivery or pickuphere or by clicking the buy now button below. 

buy now button

green chile egg casserole ingredients

How to Make a Green Chile Egg & Potato Casserole

Such an easy recipe to assemble, you’ll whisk some eggs, saute some veggies and mix everything together in a baking dish to bake. 

Preheat the oven to 400° F. 

Generously butter a 3 quart or 9×13 baking dish to ensure the eggs and potatoes don’t stick. 

Heat a large skillet over medium heat and add 1 tablespoon olive oil

Add the diced onions and peppers to the skillet and saute until soft.  Season with salt and pepper. 

In a large bowl, beat the eggs until frothy.  Add diced green chiles, shredded cheese, and milk.

Spread the hash brown potatoes on the bottom of the baking dish, add the cooked veggies and pour the egg mixture over the potatoes and veggies.  Stir to combine.  Top with extra shredded cheese to have a cheesy top. 

Bake the casserole for 50 minutes at 400° F.  Serve immediately or keep warm in the oven until serving. 

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What to Serve with Breakfast Casserole?

Since this breakfast casserole has eggs and potatoes, you can serve with a side of your favorite sausage or bacon, ham, toast, or warm tortillas.  

Garnish with sliced avocados and jalapenos for a little heat. 

 

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Green Chile Egg Casserole

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Course: Breakfast
Cuisine: American
Keyword: egg breakfast casserole, Green Chile Egg Casserole
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 9 servings
Calories:
Author: Eva Fry

Ingredients

  • 12 eggs
  • 1 can green chiles
  • 1 cup milk cow's milk or non-dairy milk of choice
  • 1 cup shredded cheese
  • 1 red or yellow bell pepper diced
  • 1 medium onion diced
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups frozen hash brown potatoes thawed slightly
  • salt and pepper to taste
  • Garnish with avocado jalapeno, cherry tomatoes (optional)

Instructions

  • Preheat the oven to 400° F.
  • Generously butter a 3 quart or 9x13 baking dish to ensure the eggs and potatoes don't stick.
  • Heat a large skillet over medium heat and add 1 tablespoon olive oil
  • Add the diced onions and peppers to the skillet and saute until soft.  Season with salt and pepper.
  • In a large bowl, beat the eggs until frothy.  Add diced green chiles, shredded cheese and milk.
  • Spread the hash brown potatoes on the bottom of the baking dish, add the cooked veggies and pour the egg mixture over the potatoes and veggies.  Stir to combine.  Top with extra shredded cheese to have a cheesy top.
  • Bake at 400 degrees for 50 minutes until golden brown on top.

Other Breakfast Recipes:

Loaded Baked Egg Muffin Cups Recipe

Spinach & Feta Breakfast Casserole

Savory Breakfast Strata With Croissants and Sausage

 

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