This easy breakfast casserole is made with eggs, cottage cheese, melty pepper jack cheese, and green chilies - perfect for meal prep, holidays, or feeding a crowd.
I love having an easy breakfast casserole recipe like this, tucked in my back pocket. It's made with simple ingredients and requires very little hands-on time, making it perfect for busy mornings, weekend brunch, or feeding overnight guests. The base is made with eggs, cottage cheese, pepper jack, and green chilies, creating a “chile relleno”-inspired flavor. So delicious!
And, honestly, this breakfast casserole truly couldn't be simpler - no chopping, sautéing, roasting, and no extra pans required. Just blend the eggs, cottage cheese, and spices, stir in the remaining ingredients, pour everything into a baking dish, and bake until puffed and golden. Leftovers are amazing, and I can’t tell you how much I look forward to this for lunch. A “dump-and-go” recipe that's perfect for meal prep, a special brunch, or anytime you want a warm, satisfying meal without a lot of fuss.
Why you’ll love this family favorite recipe!
A go-to recipe for brunch or overnight guests. Take the stress out of hosting! This is my go-to breakfast casserole when I need something easy, yet delicious, to feed a crowd. Plus, it’s make-ahead-friendly!
It couldn’t be easier! Simply blend the eggs and cottage cheese, stir in the remaining ingredients, pour into a baking dish, and bake until puffed and golden. No piles of dishes, no chopping, no sautéing, no pre-roasting. Easy Peasy!
Full of bold flavor. This breakfast casserole is rich, custardy, and cheesy, thanks to eggs, cottage cheese, and pepper jack. Diced chilies and green onions add mild heat and delicious Southwest flavor.
Breakfast Casserole Ingredients
- Eggs - The hearty foundation of this breakfast casserole, creating a fluffy, protein-rich base that holds everything together.
- Cottage cheese - Adds creaminess, moisture, and extra protein while helping the casserole bake up light and tender. Whole-milk cottage cheese yields the best texture.
- Milk - Helps loosen the egg mixture and creates a soft custardy consistency.
- Salt, pepper, garlic powder, and oregano - A simple blend of seasonings that adds savory flavor and warmth without overpowering the dish.
- Pepper Jack cheese - Brings melty richness and a gentle kick of spice, creating those irresistible cheesy pockets throughout the casserole.
- Diced green hatch chilies - Add mild heat and Southwestern flavor, keeping the casserole interesting while still family-friendly. Use 2-3 small 4-ounce cans.
- Green onions or cilantro - Provide fresh, bright flavor and a pop of color; using a mix of both works especially well.
Variations
Add any of the suggestions below to your breakfast casserole for extra protein or veggies! I will say, though, that it is truly delicious without any additions, but feel free to add:
- Browned sausage or diced ham
- Sautéed vegetables, like bell peppers, yellow onion, mushrooms, zucchini, or broccoli
- Wilted spinach for extra nutrients
- Roasted poblano or hatch chilies (instead of diced green chilies)
How to Make Breakfast Casserole
Preheat the oven to 350F.
1. Blend the eggs. Add eggs, cottage cheese, milk, spices, salt, and black pepper to a blender and blend until smooth.
2. Stir in the remaining ingredients. Reserve 1/2 cup of cheese for the top, then stir the rest into the egg mixture, along with the chilies and most of the green onions or cilantro (leave some for garnish!).
3. Assemble the breakfast casserole. Pour the egg mixture into a greased 9×13-inch baking dish. Sprinkle the remaining shredded cheese on top.
4. Bake. Place the baking dish on the lower middle rack for 35-50 minutes, or until the center puffs. Check halfway through and tent with aluminum foil if the edges are getting too dark.
5. Garnish and serve. Garnish with the remaining green onions or cilantro, then cut into squares with a sharp knife, and serve warm or at room temperature.
Chef’s Tips
- Stir in the cheese, don’t blend! When adding the cheese, chilies, and green onions or cilantro, be sure to stir well. Avoid blending, as this will turn the mixture green. Plus, you want to preserve some texture!
- Use Pepper Jack cheese for the best flavor! Pepper Jack adds a lot of flavor. If you use a different cheese, I recommend adding more spices, salt, or even chili flakes.
- Cover the pan with foil if it begins to brown. Keep an eye on the casserole, and if it begins to brown along the edges, place a tented sheet of foil over the top, or move to the lowest rack.
- The casserole is done when the center puffs. Check the center of the casserole for doneness.
Serving Suggestions
Enjoy this breakfast casserole any time of day on its own or with a breakfast side like Breakfast Potatoes or Sweet Potato Hash, fresh fruit, or simple dressed greens. Here are more of our favorite pairings:
Make-Ahead & Storage
- Make-ahead: Feel free to assemble the breakfast casserole the day before serving. Prep it and store it in the refrigerator, then bake it in the morning. Let the pan come to room temperature before baking. Or, simply bake the day before and reheat in the morning.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
- Reheat: Reheat covered in a 350F oven until internal temp reaches 145F, or reheat individual pieces in the microwave- for 2-ish minutes.
More Breakfast Recipes You Might Like
⭐️ After you try this Breakfast Casserole recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Breakfast Casserole Recipe
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 12 1x
- Category: Breakfast, egg recipes, Healthy Lunch, healthy recipes, Lunch
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free, high protein, Keto, Low-Carb, Vegetarian
Description
This make-ahead breakfast casserole is fluffy, cheesy, and packed with protein. Perfect for busy mornings, holiday brunch, or feeding a crowd. A delicious, healthy breakfast idea, or serve it for lunch! Keto, Vegetarian, Low carb.
Ingredients
- 12 large eggs
- 2 cups cottage cheese (whole milk)
- 1/4 cup whole milk, half and half or plain yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 8–12 ounces pepper jack cheese, grated
- 2–3 cans (4-ounce) diced chilies (see notes)
- 1/2 cup green onions or cilantro (or use half and half of both)
Instructions
- Preheat the oven to 350F
- Blend. Place the eggs, cottage cheese, milk, spices, salt and pepper in a blender, and blend until smooth.
- Stir. Stir in the cheese (save ½ cup for the top), chilies, and most of the green onions/cilantro (save some for garnish. Stir well (don’t blend).
- Assemble. Pour into a greased 9×13-inch baking dish. Sprinkle with remaining cheese.
- Bake. Bake on the lower-middle rack for 35-50 minutes, until the center puffs. Check halfway through, and tent with foil if the edges are getting too dark.
- Garnish. Sprinkle with the remaining green onions or cilantro. Delicious served warm or at room temp.
Notes
Make ahead: This meatless breakfast casserole can be prepped ahead, refrigerated, and baked in the morning. Let it come to room temp before baking. This can also be baked ahead and reheated. It’s delicious any time of day.
Leftovers will keep up to 4 days in an airtight container in the fridge. Reheat in a warm oven or microwave.
Cheese: Pepperjack cheese adds a lot of flavor. If using a different cheese, I would “up” the spices and salt, and maybe add some chili flakes.
Variations: Feel free to add browned sausage, sauteed vegetables or wilted spinach. If you would like to use fresh chilies (poblano or hatch), dice and saute them, or roast, peel, and chop- you’ll need about one cup.
If halving the recipe, use an 8×8 baking pan.
Nutrition
- Serving Size: 1 peice
- Calories: 211
- Sugar: 2.4 g
- Sodium: 525.2 mg
- Fat: 6.6 g
- Saturated Fat: 2.4 g
- Carbohydrates: 3.7 g
- Fiber: 0.8 g
- Protein: 16.4 g
- Cholesterol: 213.8 mg
I loved this recipe, but I’m unable to print it from my
computer. I don’t want to save it on my computer. Please help!
Hi Beverly, does it ask you to enter your email before printing?
You all comtinue to improve my life with dishes like this one! Ton of flavor and a kick of heat from the pepper jack cheese. Had it with your sourdough bread and I am so happy that it stores well so I have breakfast ready for a few more days… Thanks!
Perfect Pam!
I prepared this the night before my 6 &7 year old grandsons came to spend the day with me, let me tell you that it did not stand a chance, no crumb left behind..this dish is going to be our new go-to for Nana days! Thank you so much!
Awesome Bonnie! Love hearing this.
Easy and delicious!! Lighter than most egg casseroles which include potatoes or bread. Reheats beautifully for busy weeks. Will definitely be making this again. Thanks for another great recipe!
Glad you enjoyed Corrie!
Would appreciate recommendations for reheating after making the casserole the previous night.
Hi Jan! Reheat covered in a 350F oven until internal temp reaches 145F, or reheat individual pieces in the microwave- for 2-ish minutes. I added this to the post as well.
I needed a gluten free brunch dish for my daughter’s baby shower. This was super easy and tasty! I made it the night before and baked it in the morning…a crowd pleaser!
Perfect Brenda, so happy you enjoyed!
I’m not normally into egg-heavy dishes like omelettes and frittata, but this was delicious! I’ll definitely make it again.
Glad you enjoyed it Susie! Appreciate you taking time to review.
It’s a lot of chillies what size cans are they?
Hi Wendy, 4 ounce cans.
Soooo yummy!!! Added mushrooms and roasted veggies. Your recipes never disappoint. Thank you!!!
Hi Kim, we appreciate hearing this! Thanks for the review. 🙂
Such an easy recipe that received rave reviews from my group! Thank you.
Great to hear!
Once again, perfect timing when I needed a simple dinner for family! I decided to look in the pantry and fridge for additions…I added marinated artichokes, spinach and gruyere, with fresh sage, cilantro and basil from the garden–YUM!
Oh my goodness, sounds delicious!
Love this egg casserole! It’s the perfect flavor and texture profiles!
Glad you enjoyed Amy!
Can this be frozen?
Hey Cheryl- yes, feel free to freeze leftovers for up to 3 months. 🙂
Thank you!
Super easy, great flavors and loved the extra punch of protein with the cottage cheese. We added some chicken sausage and some leftover carmelized onions. Tasted delicious…will do this one again for sure!
Love the additions, yum! Appreciate the review.
I love breakfast for any meal of the day, and this recipe hit the nail on the head in my household! Thank you so much!
Great to hear! Appreciate you taking time to review Melinda.
Could I use plain greek yogurt or sour cream in place of the milk? That’s what I have on hand.
Yes, absolutely!
I made this recipe and everyone loved! It is now in our regular rotaion.
Awesome to hear Treva!
So delicious for Sunday brunch. Definitely will make again for our Sunday get-togethers.
Big hit with the grandbabies.
Glad all enjoyed Marilyn! We appreciate you taking time to review.
This was a big win in our house! All 4 of my kids got seconds, which says a lot. It was one of the most simple things to make and I am excited to personalize it and add some veggies and meat varieties too. I will definitely be making this again and again.
Love hearing this Ginger! Let us know your favorite variations. Thanks for taking time to review.
Forgot to add the rating!
Thanks Mary!
This is a very adaptable recipe. Been making a variation of this for decades called Green Chili Egg Puff, and it’s great. By adding a bit of flour and baking powder you get the “puff.” Add sautéed onions, red pepper, sausage. Sub fresh roasted and diced chilies, sub cheddar, use leftovers if any in breakfast tacos/burritos.
Love it Mary!
Can you use egg whites only for this recipe?
Hi Chris, I haven’t tried this with just egg whites, so really not sure here. I like the idea of it though!
Can you make half of the recipe?
Absolutely. I think it should fit nicely in an 8×8 pan.
Love this recipe! It reminds me of what my mama used to make!!!
Glad this evoked happy memories Tom!