Overview
The Green Chile Brunch Bake is a flavorful Southwestern breakfast casserole that blends spicy green chiles, fluffy eggs, melty cheese, and hearty ingredients like hash browns or tortillas. This crowd-pleasing dish is easy to prepare ahead of time and makes a perfect addition to a weekend brunch table or potluck spread. It captures the essence of New Mexico and the American Southwest — bold, savory, and irresistibly cheesy.
Ingredients
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 cup sour cream
- 1 ½ cups shredded Monterey Jack cheese
- 1 ½ cups shredded cheddar cheese
- 1 (4-ounce) can diced green chiles, drained
- 1 cup cooked breakfast sausage (optional: substitute with bacon or ham)
- 2 cups frozen hash browns, thawed (or 4 corn tortillas, torn into pieces)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon butter or nonstick spray (for greasing the baking dish)
- Chopped fresh cilantro or green onions, for garnish
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. - Prepare the Base:
Spread the thawed hash browns evenly across the bottom of the prepared baking dish. If you’re using tortillas instead, scatter the torn pieces evenly to create a base layer. - Add the Protein and Chiles:
Sprinkle the cooked sausage (or other meat of choice) over the base. Then, evenly distribute the drained diced green chiles over the top. The mild heat of the green chiles gives the dish its signature flavor without overwhelming spice. - Mix the Egg Custard:
In a large bowl, whisk together the eggs, milk, sour cream, salt, pepper, garlic powder, and onion powder until smooth and creamy. - Add Cheese and Combine:
Stir in 1 cup each of the Monterey Jack and cheddar cheeses, saving the remaining ½ cup of each for topping later. - Assemble the Casserole:
Pour the egg mixture evenly over the ingredients in the baking dish, making sure everything is coated. Sprinkle the reserved cheese over the top. - Bake:
Bake uncovered for 35–40 minutes, or until the center is set and the top is golden brown. A knife inserted in the middle should come out clean. - Rest and Serve:
Let the casserole rest for 10 minutes before slicing. Garnish with chopped cilantro or green onions for color and freshness.
Serving Suggestions
This Green Chile Brunch Bake pairs beautifully with fresh fruit salad, avocado slices, or a side of salsa. For a heartier meal, serve it with crispy bacon or toast. It’s also great for meal prep—simply refrigerate leftovers and reheat individual portions in the microwave.
Tips & Variations
- Substitute pepper jack cheese for an extra kick.
- Add diced bell peppers or onions for more texture.
- Make it vegetarian by skipping the sausage and adding black beans or corn.
- To prepare ahead, assemble the casserole the night before and refrigerate. Bake it fresh in the morning for a no-stress brunch.
Total Time: 50 minutes
Serves: 6–8 people
This Green Chile Brunch Bake delivers the best of comfort food — creamy, cheesy, and just spicy enough to wake up your taste buds. It’s a true Southwestern favorite that fits any American breakfast table.