Bobbi’s Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles
Bobbi’s Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles comes from my step-sister Bobbi and uses ingredients you just might keep on hand. Use Breakfast Recipes to find more recipes like this one.
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!
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.)
- 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 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.
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!
- 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: 307 Total Fat: 21g Saturated Fat: 9g Unsaturated Fat: 10g Cholesterol: 316mg Sodium: 1099mg Carbohydrates: 6g Fiber: 1g Sugar: 3g Protein: 23g
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.