Kalyn's Kitchen

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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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 Egg Casserole with 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 Egg Casserole with 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.

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 Egg Casserole with Cheese and Green Chiles

Bobbi's Egg Casserole with Cheese and Green Chiles

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

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


  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.


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:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 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.

Pinterest image of Bobbi's Egg Casserole with Cheese and Green Chiles

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    51 Comments on “Bobbi’s Egg Casserole with Cheese and Green Chiles”

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

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

  3. 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!

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

  5. 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!

  6. 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!

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

  8. 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.

  9. 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?

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

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

  12. 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!

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

  14. 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!

  15. 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.

  16. 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 🙂

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

    • Yes, I am wondering too. Also, is it best to buy large curd? Thanks!

    • I rinse the cottage cheese partly because my step-sister did it that way, but I think just having the cheese curds keeps the finished dish from being too soggy. And I don't buy large curd, but it would be good in this.

  18. 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.

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

  20. 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!