Bobbi’s Egg Casserole with Cheese and Green Chiles
Bobbi’s Egg Casserole with Cheese and Green Chiles uses ingredients you might have on hand for a tasty low-carb or Keto breakfast! And if you’re a fan of breakfast-for-dinner recipes, this is perfect for that!
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This recipe for Bobbi’s Egg Casserole with Cheese and Green Chiles is something I’ve made many times when I’ve had houseguests, and it uses ingredients that many people might have on hand. And of course I love breakfasts you can cook once and eat for a few days, and easy low-carb breakfast casserole casseroles like this are something I make all year!
There’s also a fun 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.
And not only do I love the flavors here, but I love the way the cottage cheese adds extra protein and the green chiles add just a touch of spicy flavor. I hope you’ll try it some time when you have houseguests and want a tasty breakfast idea!
What ingredients do you need?
- cottage cheese, rinsed and drained well
- grated cheddar cheese
- diced green chiles (affiliate link)
- green onions
- can of pitted black olives
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- salt/pepper to taste
What kind of diced green chiles did we use?
The cans of diced chiles that are labeled “diced green chiles” in American grocery stores are Anaheim Chiles, not Jalapenos. Anaheim chiles are quite mild, so if you do use Jalapenos, be advised that the dish will be a lot more spicy!
What kind of grated cheese is good for this recipe?
You can use any kind of grated cheddar cheese for this egg casserole, but if you have grated Mexican Blend cheese that will be perfect with the flavors here.
Want more tasty Egg Casseroles?
Check out Keto Breakfast Casseroles Your Family Will Love for more tasty egg casserole recipes. Or you can use Low-Carb and Keto Breakfast Casseroles (Master Recipes) to make a breakfast casserole out of what’s in the fridge!
How to Make Bobbi’s Egg Casserole with Cheese and Green Chiles:
(Scroll down to see complete printable recipe with nutritional information.)
- Preheat oven and spray a 9″ x 13″ glass or crockery casserole dish with nonstick spray or olive oil.
- 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.
- Layer the cottage cheese, grated cheese, green chiles, sliced olives, and green onions into the casserole dish.
- Beat eggs until they’re well-combined.
- Pour the beaten egg over the other ingredients; then use a fork to gently “stir” so ingredients are evenly distributed in the eggs.
- 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.)
- Serve hot with things like sour cream, guacamole, salsa, or Green Tabasco Sauce (affiliate link) to add at the table if desired.
More Breakfast Recipes You Might Like:
- Broccoli and Three Cheese Keto Breakfast Casserole
- Green Chile and Cheese Egg Muffins
- Low-Carb Baked Eggs with Avocado and Feta
- Greek Frittata
- Crustless Breakfast Tarts with Mushrooms
Weekend Food Prep:
This recipe has been added to a 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 Egg Casserole with Cheese and Green Chiles
This delicious Egg Casserole with 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 (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
- Preheat oven to 375F/190C.
- 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 (or use presliced olives). Open can of green chiles, no need to drain unless you prefer.
- Spray 9″ x 13″ glass or crockery casserole dish with olive oil or nonstick spray.
- Layer the drained cottage cheese, grated cheese, green onion, green chiles with juice, and sliced olives in the casserole dish.
- Beat eggs until they're well combined 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 (affiliate link), salt, and fresh-ground black pepper.
- Bake 35 minutes, or until eggs are completely set and top is slightly browned.
- Serve hot with toppings like guacamole, sour cream, salsa or Green Tabasco Sauce (affiliate link) 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. 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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with low-fat cottage cheese, and low-fat cheese, this Bobbi’s Egg Casserole with Cheese and Green Chiles is a great breakfast option for any phase of the original South Beach Diet. With full-fat cottage cheese and cheese it’s great for Low-carb or Keto diet plans. Either way you make it, this will be delicious for a carb-conscious breakfast.
Find More Recipes Like This One:
Use Breakfast Recipes to 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.
55 Comments on “Bobbi’s Egg Casserole with Cheese and Green Chiles”
I have another question. I know this might sound dumb, but why layer everything when you’re only going to stir everything together once you add the eggs. Why not just put everything together in a big bowl, the eggs, which you can beat until they’re smooth, then just add the cheeses, scallions, canned chilies and olives and mix until they’re all incorporated and pour it into the casserole dish?
I think ricotta should be great in this if you feel like it goes with the Mexican flavors. And you can definitely mix it in a bowl if you prefer.
I often see people use cottage cheese, which is not Mexican (or Italian), to replace ricotta cheese in Italian recipes, like Lasagna and Manicotti so I figure I can replace cottage cheese with ricotta, which isn’t Mexican either. Cheddar isn’t Mexican cheese either so I bought a Mexican blend cheese instead of the cheddar.
What would happen if I didn’t rinse and drain the cottage cheese?
I do that so I just get the cheese curds and not the moisture of the cottage cheese in the finished dish. I haven’t made an egg casserole without rinsing it but I’m guessing the final dish will just be a bit wetter.
I think I’ll just replace the cottage cheese with ricotta cheese which is a much dryer cheese and I prefer it’s texture and taste over cottage cheese.
We used this recipe last weekend for my parents who were visiting. It was absolutely delicious! We added some shallots and garlic for extra flavor 🙂
So glad you enjoyed it!
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 done and the top will probably get too browned.
If you do decide to try this, I’d love to hear how it works out.
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.
when I make this I add fresh cilantro in the casserole or cumin
I like the sound of that!
Has anyone added anything to turn it into dinner dish? Serving a salad. Gonna try it tonight gonna try ground beef or shredded pork
Aimee, sorry I missed this earlier. I think ground beef sounds good!
Made for my mom’s group this morning! It was delicious. Thanks for posting. Will definitely make again!
So glad you enjoyed it!
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.
Love this recipe from Bobby. Adventurous to include the green chilis and olives in a breakfast dish. That's my style!
Glad you like it Ryan!
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!
Glad you guys enjoyed it, thanks Lydia!
This looks great.
Is there a reason there is no cilantro in it? Does it not bake well?
Cilantro is best eaten raw or stirred in at the end in cooked items like soups. Long cooking times destroy the flavor.
Great flavour combo for an egg casserole!
i’ll be trying this for sure. love your pics, disgusting strainer and all. lol.
YUM! This looks and sounds fabulous! I’m adding it to my collection … many thanks for sharing!
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. 🙂
It’s color and flavors are out of this world. Love the idea of this. Green chili anything is my best friend!
Now I’d call that a frittata. It looks absolutely gorgeous, Kalyn. Perfect for my preferred breakfast time of 4pm. Yum!