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Kalyn's Kitchen

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

This delicious Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles comes from my step-sister Bobbi, and it’s delicious and easy to make! And this recipe uses ingredients you probably have on hand. Use Breakfast Recipes to find more recipes like this one.

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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 like this that 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 from KalynsKitchen.com

Preheat oven. 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 prep other ingredients. Spray a 9″ x 13″ glass or crockery casserole dish with nonstick spray or olive oil. Layer the cottage cheese, grated cheese, green chiles, sliced olives, and green onions into the casserole dish.

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

Pour the beaten egg over the other ingredients; then use a fork to gently “stir” so all ingredients are well-combined. Bake 35-40 minutes, or until the eggs are completely set and the casserole is starting to brown slightly on top.

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

Serve this Breakfast Casserole with Egg, Cheese, and Green Chiles hot with things like sour cream, guacamole, salsa, or Green Tabasco Sauce to add at the table if desired.

More Breakfast Recipes You Might Like:

Breakfast Recipes Index ~ Slow Cooker or Pressure Cooker
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

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


  • 12 eggs
  • 2 cups cottage cheese, rinsed and drained well
  • 2 cups grated cheddar cheese (Use full-fat or low-fat cottage cheese and cheese, whichever you prefer)
  • 1 can (4 oz.) diced green chiles
  • 1/4 cup green onions, sliced, plus a little more for garnish if desired
  • 1  can pitted black olives, drained and sliced (6 oz. can)
  • 2 tsp. Spike seasoning (optional; use any all-purpose seasoning that’s good on eggs)
  • salt/pepper to taste


  1. Preheat oven to 375F/190C.
  2. Put cottage cheese in a fine-mesh strainer and rinse well with cold water, then let drain. Slice the green onions and drain and slice the olives.
  3. Spray 9″ x 13″ glass or crockery casserole dish with olive oil or nonstick spray.
  4. Layer the drained cottage cheese, grated cheese, green onion, green chiles with juice, and sliced olives in the casserole dish.
  5. Beat eggs and pour over the ingredients in the casserole dish. Stir gently with fork to be sure cheese/vegetable mixture is evenly distributed in eggs; then season with Spike Seasoning, salt, and fresh-ground black pepper.
  6. Bake 35-40 minutes, or until eggs are completely set and top is slightly browned.
  7. Serve hot with toppings like guacamole, sour cream, salsa or Green Tabasco Sauce to add at the table if desired.


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.

Recipe from my step-sister Bobbi.

All images and text ©

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 low-carb diets and any phase of the South Beach Diet. Other low-carb diet plans would probably 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information 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!

  18. I could really go for this for breakfast! Yum!

  19. Wolfenlion, so glad the site is helping you. I love hearing that.

  20. I love this recipe. I used taco flavored mexican cheese, because that’s what I had around. I was out of cottage so I omitted. Since I have a lot of weight to lose, I started making my casseroles with 5 eggs and 1 carton of egg beaters (I cannot taste a difference). This time I used southwestern. Kalyn, your site has helped me to lose my first 20 pounds on SB. I have another good 50 to go just to get back to a comfortable size 14. Thank you for your dedication to this web site!

  21. Perl, that’s great! Keep up the good work. So glad to hear the blog is helpful.

  22. I wanted to thank you for the help your blog has given me. I found it about 3 or 4 months ago when I decided it was time to do something about my weight. I was trying to find a more palatable breakfast than the traditional veggie cups in the South Beach Diet book and I figured someone would have a better idea. Wow, you are certainly that “someone”! I’ve been making one of your breakfast casseroles each week, experimenting with different spice/veggie/cheese combinations. It’s been really helpful–and really delicious.

    My other great diet technique has been starting dinner with a big bowl of veggie soup each evening, and I’m using some of your recipes for that as well.

    By the way, I’ve lost 15 pounds. Thanks so much!

  23. i’m really bad about trying other bloggers’ food, but I think I’ll add this to my short list. I like all the flavors and texture… Plus I love cooking bfast on sunday mornings!

  24. You’re definitely inspiring me to think about updating all of my early posts that didn’t have food photos.

  25. So happy people are liking this. I hope Bobbi will see it!

    Erin, here’s the blog for the Utah Food Bloggers: The Utah Hive.

  26. This looks delicious! I am excited for you to be completing yoru rennovations, and I look forward to getting together again. Would you mind pointing me toward other Utah food bloggers?

  27. I love all the green chiles, and black olives and cheese – oh my! Great recipe!!

  28. The more chilies the better I say. I must try this recipe as it contains so many of my favorites!

  29. I love breakfast food! This looks really good. Also, I like the idea of updating old blog posts. I have a few that I could update with better pictures and a few ingredient changes. Thanks for the suggestion!

  30. I love breakfast casseroles! Especially when there’s avocado involved.

  31. This looks great! I love the olives and chiles – and it looks perfect for brown-bagging ( in an insulated lunch bag), I’m definitely making this one!

  32. Anonymous, my step-sister drained the cottage cheese, and I’ve been doing it that way ever since. It’s a way to use cottage cheese as cheese curds, without the liquid. I did find myself wondering though if you could just omit the milk in this recipe and use undrained cottage cheese. I can’t imagine why that couldn’t work. Let me know how it turns out if you try it.

  33. Kalyn- what a delicious savory treat for brunch! The olives make it so pretty.

    Thank you for stopping by my newly-awakened blog to say hello 🙂

  34. Just wondering why you need to strain the cottage cheese?

  35. Oh, this looks really good. My husband will love this (except the black olives – yay, I get the extras). Thanks for the great recipe and photo.

  36. Gudrun, so glad to hear it, and more green chiles is always good!

  37. This worked great this morning – I left out the olives and added an extra can of green chiles. Baked up great and was still tasty after transporting to the office. Thanks!

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