Green Chili Egg Casserole
on Jan 05, 2018, Updated Oct 14, 2025
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This easy high-protein egg casserole is a total meal prep game-changer! Made with a mix of egg whites, whole eggs, cottage cheese, and two kinds of shredded cheese, it’s packed with protein and flavor in every bite. The diced green chilies add a subtle kick without making it spicy, just the right balance for a breakfast that feels hearty but light.
Perfect for busy mornings, brunch meal prep, or even breakfast-for-dinner nights, this recipe makes eight generous servings that reheat beautifully all week long.
Why You’ll Love This Recipe
Versatile — great on its own or served with salsa, avocado, or a side of toast.Ingredients
Incredibly high in protein — over 34 grams per serving!
Meal prep friendly — makes eight big servings that reheat perfectly.
Simple ingredients — everything mixes together in one bowl.
Family-approved — mild enough for kids but flavorful enough for adults.
Ingredients
- Liquid egg whites
- Whole Eggs
- Low-fat cottage cheese
- Fat-free cheddar cheese
- Mozzarella cheese
- Diced green chilies (I love the 505 Hatch Green Chiles)
- All Purpose flour
- Baking powder
- Salt
Substitution Ideas
This recipe is flexible and easy to customize! Try one of these swaps based on what you have on hand:
- Cottage cheese: Use ricotta for a creamier texture or Greek yogurt for extra tang.
- Cheese: Mix it up with pepper jack, Monterey jack, or Colby for a different flavor profile.
- Green chilies: Add diced jalapeños or mild salsa for extra kick.
- Flour: Coconut flour great if you’re avoiding gluten.
- Eggs: Use all whole eggs instead of egg whites for a richer texture and slightly higher fat content.
Variations & Add-Ins
Want to make it your own? Here are a few fun ideas:
Make it mini: Pour the mixture into muffin tins for easy grab-and-go egg bites.
Make in 5 Meal Prep Bowls You know I love cooking in my meal prep bowls. You can grab the 5 serving version of this recipe right here: Green Chile Egg Casserole Bakes
Veggie boost: Add diced bell peppers, onions, or spinach to sneak in some greens.
Meat lovers: Stir in cooked turkey sausage, bacon, or ham for even more protein.
Southwest flair: Add black beans, corn, and a dash of cumin or smoked paprika.
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Nutrition Information / Macros
Per Serving: 252g
Calories: 261
Protein: 34.5g
Carbohydrates: 7.8g
Fat: 8.3g
Fiber: 1g
How to Store & Reheat
Reheat: Microwave for 1–2 minutes or pop in the air fryer at 350°F for 5–7 minutes.
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap individual portions tightly and freeze up to 2 months.
This high-protein breakfast casserole checks every box. It’s quick to make, easy to customize, and perfect for anyone counting macros or trying to hit protein goals. Whether you’re prepping for the week or feeding a crowd, it’s a Stay Fit Mom favorite for good reason!
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Green Chili Egg Casserole
Ingredients
- 4 Cups Liquid Egg Whites, I used 2 Kirkland brand containers
- 3 Large Eggs
- 2 Cups Low-Fat Small Curd Cottage Cheese, 220g
- 2 Cups Fat Free Shredded Cheddar Cheese, 8 oz bag
- 2 Cups Shredded Mozzarella Cheese, 8 oz bag
- 1 Can Diced Green Chilies, 4 oz
- 2 Tablespoons All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl or mixer, beat egg whites and eggs for 2–3 minutes on medium-high speed.
- In a small bowl, combine the flour, baking powder, and salt.
- Mix well and break apart any clumps. Gradually add to egg mixture.
- Stir in the cottage cheese, green chilies, and 3 cups of shredded cheese.
- Pour into a lightly greased 13×9″ baking dish.
- Sprinkle remaining cheese on top. Bake uncovered for 45 minutes, or until the center appears to be cooked through.
Notes
Nutrition
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Krista: I’m assuming you can pour mixture into individual 2 cup containers. Should the bake temp stay the same and what would time be? Thanks.
Do you drain the geeen Chilis?
No, I just dump them right in.
Where do you buy your big jars of Hatch chiles?
Costco
Please check the nutrition facts. I’m pretty sure, with all those eggs, you’ll have 600g cholesterol in 1/8 of this dish. probably more with all the cheese.
Hi Rick, sorry for the confusion, I simply don’t fill in the sodium nutrition info for my recipes. I provide calories, protein, carbs, and fat. The sodium isn’t meant to even be visible. I’ll have to try and update that.
Delicious, as is all of your recipes! Rick, I put all ingredients into MFP and used reduced fat cheese instead of fat free and added some broccoli and the cholesterol is only 109.8 mg, sodium is 924.1 mg.l per serving.
Love this recipe!!! Made it twice. Is there a benefit to cooking it covered for a period of time? I have had trouble getting the center to firm up. Thanks and love all your recipes!!
I’m glad you love it! Typically keeping it covered helps it cook faster and more evenly.
Great Idea! Thanks so much for the reply. This is seriously my new go-to breakfast dish!! I love it!
I just made this and it turned out delicious! I love it…the only thing is I have a lot of liquid at the bottom of the pan. Did I do something wrong?
Sometimes that happens with egg whites. The same thing happens to me when I cook them in the pan. I would just drain out that excess liquid before storing the leftovers.
Hi, can i use almond flour in place of coconut flour?
I bet it would work just fine.
Can you use something other than Coconut flour??
Hi Denise, regular flour works great also.
I’m so excited to try this recipe, but I can’t find fat free shredded cheese at any of the grocery stores near me! I’ve had to use reduced fat instead. How does this impact the nutritional information? Do you have any other suggestions or alternatives? Thank you so much!
Hi! Sorry the fat free is sometimes hard to find. I usually get it at my local Walmart. Using the reduced fat will increase your fat grams per serving by around 5g. So I suggest just doing a quick add to your diary in MFP and adding 5g fat to your meal. Or just leave an extra 5g in your day.
Hi. I see it’s says serving size 1g. Is that a mistake. Trying to figure out the grams
Hi Emily! Sorry about that. This is an older recipe and it seems when we changed the recipe card recently it didn’t transfer well. It is supposed to say serving size is 1/8 of the casserole.
I have made this several times and we really enjoy it. I make a half batch since there are just two of us. I also tried putting it over frozen hash browns which is delicious too. Thank you for sharing this recipe!
I’m so glad to hear you love it! Hash browns are a great idea.