Roasted Green Chile Breakfast Casserole

Who doesn’t love a great breakfast casserole?  Especially one that is full of flavor, easy to make and even better the next day!  My mom and dad have been raving about this recipe for over a year now but I just got around to making it last week and boy am I sorry I waited so long…

Back in my gluten, grain and “not so healthy” conventional grocery store days I regularly made a Green Chile Chicken Enchilada Casserole for my family…loaded with white tortillas, canned soup (!!!), canned green chile enchilada sauce (was there even green chilies in there?) and lots of bright yellow cheese.   It doesn’t sound too appetizing when the ingredients are listed out that way but it was very, very tasty and one of our favorite weeknight meals!  Thankfully, I was able to duplicate the recipe using nutritious, healthy, organic and gluten-free ingredients so my family could still enjoy it.  However, since I have been grain-free for the last year or so this dish has been off the menu for me…until now.

Enter the Roasted Green Chile Breakfast Casserole…layers of green chilies rather than corn tortillas, a creamy egg mixture in place of the soup and sauce and lots of cheesy goodness pull it all together along with raw pumpkin seeds toasted on top for a bit of added crunch.  I usually add some sort of meat (whatever I have leftover in the fridge that needs to be used up) but the original recipe is meat-less.  Included in this post is the “original” recipe for the casserole that I got from my mom and also mine with a few alterations.  You will find that this recipe can be adapted very easily to your families liking, dietary needs and size.

Layers of roasted green chilies, cheese and eggs...yum

Roasted Green Chile Breakfast Casserole (Original Recipe):

Serves 8

12-14 roasted whole green chilies

8 oz sharp cheddar, shredded

8 oz Monterrey jack, shredded

4 eggs

1 cup heavy cream

1/2 tsp salt

1/2 cup raw pumpkin seeds

Preheat oven to 350 F and grease a 9×13 glass baking dish.

Wash, peel and seed chilies.  Drain chilies on a paper towel, be sure to keep chilies whole, do not chop.  In a medium mixing bowl whisk together eggs, cream and salt.  To assemble casserole layer green chilies on bottom of prepared dish, top with 1/2 of cheese, repeat layer of chilies and cheese, pour egg mixture over chilies and cheese, sprinkle the pumpkin seeds on top.  Bake for 35-40 minutes.  Allow to cool for a few minutes before cutting and serving.

My version in an 8x8 dish, serves 4

Here is my recipe…the original is perfect as is but I wanted to scale it down for two (with leftovers) and also add a bit more protein and little less dairy.  I enjoy it with a side of sour cream, salsa or avocado…it is so delicious.

Roasted Green Chile Breakfast Casserole (adapted):

Serves 4

12-14 roasted whole green chilies

2.5 oz raw sharp cheddar, shredded

2.5 oz raw Monterrey jack, shredded

4 oz cooked chicken, beef or pork, shredded or chopped

4 eggs

1/2 cup heavy cream

1/2 tsp salt

1/4 cup raw pumpkin seeds

Preheat oven to 350 F and grease a 8×8 glass baking dish.

Wash, peel and seed chilies.  Drain chilies on a paper towel, be sure to keep chilies whole, do not chop.  In a medium mixing bowl whisk together eggs, cream and salt.  To assemble casserole layer green chilies on bottom of prepared dish, top with 1/2 of cheese, 1/2 of meat, repeat layer of chilies, cheese and meat, pour egg mixture over chilies and cheese, sprinkle the pumpkin seeds on top.  Bake for 40-45 minutes.  Allow to cool for a few minutes before cutting and serving.

This recipe is shared at:

Slightly Indulgent Tuesday & Tasty Tuesday

Gluten Free Wednesdays

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