Cheesy Sausage and Green Chile Breakfast Bake

Cheesy Sausage and Green Chile Breakfast Bake is a tasty egg bake recipe from a reader who added sausage to my Chile Rellenos Bake! And this is such an amazingly delicious breakfast that’s also super low in carbs.

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This Cheesy Sausage and Green Chile Breakfast Bake was an idea I got fixated on after a reader mentioned adding sausage to the ultra popular Chile Rellenos Bake, and you may have noticed how I like to experiment with variations when I have a flavor combination or recipe process that I really like. When that idea showed up as a comment on the Kalyn’s Kitchen Facebook page, I loved idea of combining eggs, green chiles, sausage, and cheese!

And now this cheesy egg bake recipe with sausage and green chiles has been a popular breakfast on the site for years, so today I’m reminding you about this tasty breakfast as my Friday Favorites post for this week!.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• canned Whole Roasted Green Chiles (affiliate link); these are roasted Anaheim chiles, not Jalapenos
• Olive Oil (affiliate link)
• ground turkey or pork breakfast sausage
• grated Mexican Blend Cheese
• green onions (optional, but good)
• eggs
• half and half (Use milk or heavy cream if you prefer.)
• Spike Seasoning (affiliate link), or use any all-purpose seasoning that’s good with eggs
• ground cumin (affiliate link)
• salt and fresh-ground black pepper

Where can you buy big cans of roasted green chiles?

If you don’t live in the west, the hardest thing about this recipe might be finding the big cans of roasted green chiles. If you have a Mexican market near you, that’s the best place to get a good price on the big 27 oz. cans of whole green chiles that I love to use in recipes. But if that’s not an option you can get whole green chiles in a can at Amazon.com (affiliate link).

What breakfast sausage did I use for this egg bake recipe?

We used turkey breakfast sausage because I had some in the fridge, but I think pork breakfast sausage would be very tasty!

How low in carbs is this egg bake recipe with sausage and green chiles?

This delicious cheesy breakfast recipe only has 5 net carbs and 35 grams of protein per serving!

Is the Sausage and Green Chile Recipe only for breakfast?

This recipe really seems like a breakfast dish to me with the breakfast sausage added, but the original Chili Rellenos Bake was a recipe I always liked any time of day, so if you’d like this for a brunch or breakfast-for-dinner option I’m sure it would be a hit!

How to Make Cheesy Sausage and Green Chile Breakfast Bake:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Preheat oven to 375F/190C and spray a 9″ x 13″ casserole dish with nonstick spray.
2. Dump the whole roasted green chiles (affiliate link) into a colander in the sink and let them drain while you heat olive oil in a frying pan and brown one pound of turkey or pork breakfast sausage.
3. When the chiles have drained well, split each one open with your finger and scrape out the seeds, drying chiles with a paper towel if they seem extra wet. (I stack them in two stacks so I use the same amount of chiles for each layer.)
4. Make a layer with half the chiles in the bottom of the casserole dish.
5. Cover the chiles with a half the grated Mexican Blend cheese. (We debated about whether cheese or sausage should come first, so feel free to switch if you’d like.)
6. Then add the browned sausage over the cheese and about 1/4 cup sliced green onions.
7. Make a second layer of green chiles, top with the rest of the cheese, and sprinkle green onions over the top. (You can skip green onions if you’re not a fan, but we loved them in this.)
8. Beat the eggs in a large measuring cup or bowl, then whisk in the cream, ground cumin, Spike Seasoning, and a little salt and fresh ground black pepper.
9. Pour the egg mixture over the top of the casserole, then take a fork and poke some holes so the egg mixture can run down to the bottom of the dish and bind the casserole together.
10. Cover the casserole dish with foil and bake 15 minutes, then remove the foil and cook about 25 minutes more, or until the mixture is set and the top is starting to brown.
11. Serve the egg bake hot. This is great with a dollop of sour cream, and personally I like some Green Tabasco Sauce (affiliate link) on mine as well.

More Low-Carb Eggs with Green Chile Flavors:

• Fifteen Minute Salsa Verda Eggs
• Zucchini Breakfast Casserole with Green Chiles
• Green Chile and Cheese Egg Muffins

Weekend Food Prep:

This egg bake 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!

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Yield: 8 servings

Cheesy Sausage and Green Chile Breakfast Bake

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

This Cheesy Sausage and Green Chile Breakfast Bake recipe is a kicked-up version of my popular Chile Rellenos Bake, with the addition of breakfast sausage that was suggested by a reader!

Ingredients

• 1 large 27 oz. can whole roasted green chiles (These are roasted Anaheim chiles, not Jalapenos.)
• 2 tsp. olive oil (more or less depending on what type of sausage you use
• 1 lb. package ground turkey or pork breakfast sausage
• 4 cups grated Mexican Blend Cheese (see notes)
• 1/2 cup sliced green onions (optional, but good)
• 6 eggs, beaten well
• 1/2 cup half and half (see notes)
• 1/2 tsp. ground cumin
• 1 tsp, Spike Seasoning (optional, but good. Use any all-purpose seasoning that's good with eggs if you don't have Spike.)
• salt and fresh-ground black pepper to taste

Instructions

1. Dump the 27 oz. can of whole roasted green chiles (affiliate link) into a colander placed in the sink and let them drain while you preheat the oven to 375F/190C. Spray a 9" x 13" casserole dish with nonstick spray or olive oil.
2. While the chiles drain, heat the olive oil in a  12" frying pan over medium-high heat and brown one pound of turkey or pork breakfast sausage.
3. When the chiles are drained, split each one open with your finger and scrape out the seeds, drying each one with a paper towel if they still seem wet. I stack chiles on the cutting board in two stacks so I have them equally divided for two layers.
4. Use one stack to make a layer of chiles in the bottom of the baking dish.
5. Cover the layer of chiles with a half the grated Mexican Blend cheese, and then add the sausage. (We debated about whether cheese or sausage should come first, so feel free to switch if you'd like.)
6. Then add the browned sausage over the cheese and sprinkle with about 1/4 cup sliced green onions if using.
7. Make a second layer of green chiles, sprinkle with the other half of the cheese, and sprinkle green onions over the top.
8. Beat the eggs in a large measuring cup or bowl, then whisk in the half and half, ground cumin (affiliate link), Spike Seasoning (affiliate link), and a little salt and fresh ground black pepper.
9. Pour the egg mixture over the top of the casserole, then take a fork and poke some holes so the egg mixture can run down to the bottom of the dish and bind the casserole together.
10. Cover the casserole dish with foil and bake 15 minutes, then remove the foil and cook about 25 minutes more, or until the mixture is set and the top is starting to brown.
11. Serve hot, with a little sour cream and Green Tabasco Sauce if you like.
12. This will keep in the fridge for quite a few days and can be easily reheated in the microwave or in a hot pan.

Notes

You can use more or less cheese to taste, but I like this with quite a bit of cheese. Use milk or heavy cream instead of half and half if you prefer.

This recipe was inspired by a suggestion from a reader to add some breakfast sausage to my popular Low- Carb Vegetarian Chile Rellenos Bake!

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 480Total Fat 36gSaturated Fat 16gUnsaturated Fat 17gCholesterol 268mgSodium 681mgCarbohydrates 5gFiber 0gSugar 2gProtein 35g

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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Cheesy Sausage and Green Chile Breakfast is a perfect egg bake recipe for any low-carb, Keto, or low-glycemic diet, including any phase of the original South Beach Diet. (South Beach will prefer turkey sausage and reduced fat dairy products; low-carb and Keto diets will prefer pork sausage and regular dairy.)

Find More Recipes Like This One:
Check out Breakfast Recipes for more tasty low-carb breakfasts like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This egg bake recipe was posted in 2019 when a reader shared their idea for adapting my Chile Rellenos Bake by adding breakfast sausage! The recipe was featured for Friday Favorites in 2024 and last updated with more information in 2025.

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