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Kalyn's Kitchen

Bobbi’s Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles

My stepsister Bobbi’s Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles uses ingredients you might have on hand! Use Breakfast Recipes to find more recipes like this one.

PIN Bobbi’s Low-Carb Breakfast Casserole with Green Chiles to make it later!

Bobbi's Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles from KalynsKitchen.com

I’m home from a wonderful family trip to Mexico, where the Denny siblings and spouses had a great time exploring ruins, swimming, relaxing at the beach, shopping in Playa del Carmen, and of course eating! And the week before I went to Mexico I had my blogging friend Lydia and her husband Ted as houseguests. We had fun riding around in the new car with the top down, and Ted went for a bike ride with my brother-in-law Clayton, so it’s really starting to feel like summer around here.

This recipe for Bobbi’s Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles was something I cooked when Lydia and Ted were here, and we enjoyed it for a healthy breakfast and then ate the leftovers and enjoyed it a second time. I love breakfasts you can cook once and eat for a few days, and easy low-carb breakfast casseroles are something I make all year, even when I have to use the oven to make them!

I thought it would be fun to share a breakfast dish with Mexican flavors when I’d just gotten back from Mexico, but there’s also a fun summer story about how I originally got this recipe. In the very early days of the blog when I was a teacher, I visited my step-sister Bobbi one summer in Guerneville, California. Bobbi made this for me as a carb-conscious breakfast, and when it turned out to be so tasty, and used ingredients I always have in the house, I shared it on the blog. And that same trip Bobbi’s sister Karyn made a tasty breakfast casserole for me that also showed up on the blog.

I’m updating the photos for Bobbi’s Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles with new ones that show it off a little better. I also cut down the casserole to a smaller size that makes 6-8 servings. I not only loved the flavors here, but I loved the way the cottage cheese adds extra protein, and I hope the new photos will entice you to give it a try!


Bobbi's Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles process shots collage

How to Make Bobbi’s Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles:

(Scroll down to see complete printable recipe with nutritional information.)

  1. Preheat oven and spray a 9″ x 13″ glass or crockery casserole dish with nonstick spray or olive oil.
  2. Put the cottage cheese into a fine-mesh strainer and rinse with cold water until only the curds are left. Let cottage cheese drain while you open the olives and green chiles, and slice green onions.
  3. Layer the cottage cheese, grated cheese, green chiles, sliced olives, and green onions into the casserole dish.
  4. Beat eggs until they’re well-combined.
  5. Pour the beaten egg over the other ingredients; then use a fork to gently “stir” so ingredients are evenly distributed in the eggs.
  6. Bake 35 minutes, or until the eggs are completely set and the casserole is starting to brown slightly on top. (I would start checking after 30 minutes.)
  7. Serve the Breakfast Casserole with Egg, Cheese, and Green Chiles hot with things like sour cream, guacamole, salsa, or Green Tabasco Sauce (affiliate link) to add at the table if desired.

Bobbi's Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles from KalynsKitchen.com

More Breakfast Recipes You Might Like:

Broccoli and Three Cheese Keto Breakfast Casserole ~ Kalyn’s Kitchen
Cheesy Mexican Frittata ~ Boulder Locavore
Green Chile and Cheese Egg Muffins ~ Kalyn’s Kitchen
Low-Carb Baked Eggs with Avocado and Feta ~ Kalyn’s Kitchen
Mexican Scrambled Eggs ~ From Valerie’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Bobbi’s Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles

Bobbi’s Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles

Yield 8 servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

This delicious Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles comes from my step-sister Bobbi.

Ingredients

  • 12 eggs
  • 2 cups cottage cheese, rinsed and drained well
  • 2 cups grated cheddar cheese (see notes)
  • 1 4 oz. can diced green chiles
  • 1/4 cup sliced green onions, plus a little more for garnish if desired
  • 1 6 oz. can pitted black olives, drained and sliced (see notes)
  • 2 tsp. Spike seasoning (see notes)
  • salt/pepper to taste

Instructions

  1. Preheat oven to 375F/190C.
  2. Put cottage cheese in a fine-mesh strainer and rinse well with cold water, then let drain.
  3. Slice the green onions and drain and slice the olives (or use presliced olives). Open can of green chiles, no need to drain unless you prefer.
  4. Spray 9″ x 13″ glass or crockery casserole dish with olive oil or nonstick spray.
  5. Layer the drained cottage cheese, grated cheese, green onion, green chiles with juice, and sliced olives in the casserole dish.
  6. Beat eggs until they're well combined and pour over the ingredients in the casserole dish.
  7. Stir gently with fork to be sure cheese/vegetable mixture is evenly distributed in eggs; then season with Spike Seasoning (affiliate link), salt, and fresh-ground black pepper.
  8. Bake 35 minutes, or until eggs are completely set and top is slightly browned.
  9. Serve hot with toppings like guacamole, sour cream, salsa or Green Tabasco Sauce (affiliate link) to add at the table if desired.

Notes

Before you make this you may want to read Basic Instructions and Recipes for Low-Carb Breakfast Casseroles which has instructions for different sizes of pans and ingredient options for this type of breakfast casserole. Use full-fat or low-fat cottage cheese and cheese, whichever you prefer. You can use pre-sliced olives if you can find them! If you don't have Spike Seasoning (affiliate link) use any all-purpose seasoning that’s good on eggs. Recipe from my step-sister Bobbi.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 307Total Fat: 21gSaturated Fat: 9gUnsaturated Fat: 10gCholesterol: 316mgSodium: 1099mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 23g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Bobbi's Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles from KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with low-fat cottage cheese, and low-fat cheese, this Breakfast Casserole with Egg, Cheese, and Green Chiles is a great breakfast option for any phase of the South Beach Diet. Low-carb diet plans would prefer full-fat dairy. Either way you make it, this will be delicious for a carb-conscious breakfast.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    49 Comments on “Bobbi’s Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles”

  1. Hi there, have you ever made this the night before and had it ready to bake in the morning?

    • I haven’t ever assembled it the night before. I don’t think it would hurt at all for the ingredients to sit in the fridge overnight, but I’d recommend letting it come to room temperature before you bake it. Otherwise I think the inside will take longer to get down and the top will probably get too browned.

      If you do decide to try this, I’d love to hear how it works out.

  2. Wow! It looks very beautiful and delicious. Nice and informative blog about green Chile breakfast. Thanks for share this recipe. I love this recipe. Thanks….. Keep sharing this type blog.

  3. when I make this I add fresh cilantro in the casserole or cumin

  4. Has anyone added anything to turn it into dinner dish? Serving a salad. Gonna try it tonight gonna try ground beef or shredded pork

  5. Made for my mom’s group this morning! It was delicious. Thanks for posting. Will definitely make again!

  6. Kaylyn, can you think of a substitute the chillis. Are these spicy?

    • This type of green chili (Anaheim chilis) are only slightly spicy. You could use half a can, but I don't think it would be the same without them. If you're sure you don't want even a slight bit of spiciness, you could use chopped roasted red bell peppers from a jar, pat them dry very well.

  7. Love this recipe from Bobby. Adventurous to include the green chilis and olives in a breakfast dish. That's my style!

  8. My husband Ted and I can attest to how delicious this is — we ate it for breakfast several days in a row, and absolutely loved it!

  9. This looks great.
    Is there a reason there is no cilantro in it? Does it not bake well?

  10. Babs, the South Beach Diet Supercharged is the newest book. It's much more liberal on some foods than the earlier books.

    The cream/milk difference might have to do with the age of the recipe, but in general, I'd use lowfat or fat free milk for most things unless a recipe really needs the extra creaminess. South Beach does recommend fat free half and half in the later books, which I never buy, and I sometimes use a little bit of regular half and half occasionally even though it may not be recommended.

  11. this looks and sounds delicious. I am new to SouthBeach Diet…just started on Friday. My question/comment is this: I have seen at least one of your recipes that call for milk or half & half where you say "If on South Beach, use half & half"…on this recipe, however, it says if you are on South Beach, to use milk. Can you explain? Also, the book I am using as a guide is the original South Beach Book. Is there an updated version? Thanks and I am so glad to have found this blog!

  12. Great flavour combo for an egg casserole!

  13. i’ll be trying this for sure. love your pics, disgusting strainer and all. lol.

  14. YUM! This looks and sounds fabulous! I’m adding it to my collection … many thanks for sharing!

  15. I’ve never thought of draining cottage cheese and using it as….well…you would use cheese! LOL! Thanks for the recipe – there could be many possibilities for this to make it kid friendly. 🙂

  16. It’s color and flavors are out of this world. Love the idea of this. Green chili anything is my best friend!

  17. Now I’d call that a frittata. It looks absolutely gorgeous, Kalyn. Perfect for my preferred breakfast time of 4pm. Yum!