Description

A comforting and bold breakfast casserole combining smoky roasted Hatch green chiles with eggs and cheese for a cheesy, spicy start to your day.

Ingredients

Scale

1 to 1½ cups roasted and chopped Hatch green chiles (fresh or frozen)
8 large eggs, room temperature
1 cup (240 ml) whole milk or half-and-half
2 cups shredded sharp cheddar cheese (about 200 grams)
1 cup shredded Monterey Jack cheese
½ cup finely diced onion (yellow or white)
½ cup diced bell pepper (preferably red or orange)
2 cloves garlic, minced
4 cups cubed day-old French or sourdough bread
2 tablespoons olive oil or butter
Salt to taste
Pepper to taste
½ teaspoon cumin (optional)
2 tablespoons chopped fresh cilantro (optional, for garnish)

Instructions

Roast and prep the Hatch green chiles: Place fresh Hatch chiles over an open flame or under the broiler, turning frequently until the skin is charred and blistered (about 8-10 minutes). Transfer to a covered bowl or plastic bag to steam for 10 minutes, then peel off the skin, remove seeds, and chop into bite-sized pieces.
Sauté the veggies: Heat 2 tablespoons of olive oil or butter in a skillet over medium heat. Add diced onions and bell peppers, cooking until softened and slightly caramelized (about 5-7 minutes). Stir in minced garlic and sauté for another minute until fragrant. Remove from heat and set aside.
Prepare the bread: Cube the day-old bread into roughly 1-inch pieces. If the bread feels too fresh, toast the cubes lightly in the oven at 350°F (175°C) for 10 minutes to dry them out.
Mix the egg custard: In a large bowl, whisk together the 8 eggs, 1 cup of milk or half-and-half, salt (about 1 teaspoon), pepper (½ teaspoon), and cumin (½ teaspoon) until smooth and combined.
Combine the ingredients: In a large mixing bowl, combine the sautéed vegetables, roasted Hatch green chiles, bread cubes, and shredded cheeses (reserve a handful of cheddar for topping). Pour the egg mixture over and gently fold everything together, making sure the bread soaks up the custard evenly.
Assemble the casserole: Lightly grease a 9×13-inch baking dish. Transfer the mixture into the dish, spreading it out evenly. Sprinkle the reserved cheddar cheese evenly over the top.
Bake: Preheat oven to 350°F (175°C). Bake uncovered for 40-45 minutes, or until the top is golden brown and the center is set but still slightly jiggly. A knife inserted should come out clean.
Rest and garnish: Let the casserole rest for 5-10 minutes before slicing. Sprinkle chopped fresh cilantro on top.

Notes

If the top browns too quickly, loosely cover with foil halfway through baking. Use room temperature eggs and milk to help the custard set perfectly without curdling. For cleanup, lining the baking dish with parchment paper can save scrubbing. Variations include adding cooked chorizo or sausage, swapping bread for cauliflower rice for low-carb, or using dairy-free milk and cheese for a dairy-free version.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast
Cuisine: New Mexican

Nutrition

Serving Size: 1 slice (approximate
Calories: 320
Sugar: 3
Sodium: 450
Fat: 22
Saturated Fat: 11
Carbohydrates: 15
Fiber: 1.5
Protein: 18

Keywords: Hatch green chile, breakfast casserole, cheesy breakfast, egg casserole, spicy breakfast, New Mexico recipe, easy breakfast casserole