Description
A flavorful and satisfying Hatch Green Chile Breakfast Egg Casserole, perfect for a hearty breakfast or brunch.
Ingredients
Scale
- 2 hatch green chile peppers, roasted
- 11/2 teaspoon olive oil, or avocado oil
- 1 cup baby spinach
- 1 cup chopped white onion
- 10–12 eggs
- 1 cup non-dairy milk
- 3 tablespoons tapioca flour, or cornstarch
- 11/2 teaspoon baking powder
- 1/21/2 teaspoon salt
- 1/41/2 teaspoon pepper
- 1/21/2 teaspoon cumin
- Pinch of garlic powder
- 11/2 teaspoon minced garlic
- 8 ounces chopped green chiles, drained
- 6 ounces sliced cheese, (parmesan, mozzarella, or white cheddar)
- 1 plum tomato, sliced
- Grated hard cheese for topping (optional)
- Fresh chopped cilantro
Instructions
- Preheat & Prepare Pan: Start by preheating your oven to 375 degrees F; grease a baking dish well so the casserole comes out easily later on. This prevents sticky leftovers.
- Cook & Sauté Vegetables: Cook your diced onions and roasted Hatch green chiles in a skillet with olive oil. You will know they are ready when they are soft and fragrant. This brings out their natural sweetness and flavor.
- Whisk & Combine Eggs: Grab a bowl and whisk together the eggs, seasoning them with salt and pepper. The mixture should look frothy and golden, adding richness to the casserole.
- Mix in Cheese & Veggies: Add the sautéed veggies and shredded cheese into the egg mixture, stirring well to ensure everything is evenly distributed for a flavorful bite.
- Pour & Spread Mixture: Pour the egg and veggie mixture into your prepared baking dish. Spread it out to ensure it cooks evenly.
- Bake & Watch Closely: Slide the baking dish into your preheated oven. Bake for about 35-40 minutes, keeping an eye on it to avoid overcooking.
- Cool & Serve It Up: Once out of the oven, let it cool for a few minutes. This will help the casserole settle for easier cutting. If sliced too soon, it might fall apart.
Notes
- Storage Tips: Store the casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- Expert Tips: For a creamier texture, pat the veggies dry before adding them to reduce moisture. If the casserole is still runny after baking, cover with foil and bake for an additional 5-10 minutes. If it deflates while cooling, consider adding an extra tablespoon of flour or baking at a lower temperature.
- Reheating Instructions: To reheat, place in the oven at 350 degrees F for approximately 15-20 minutes until heated through.
- Serving Suggestions: Pair with fresh avocado slices for added creaminess or enjoy in a gluten-free tortilla for a breakfast burrito.
- Recipe Variations: Add cooked sausage or bacon for extra protein, or incorporate bell peppers for a different flavor profile.
- Ingredient Notes: Roasting the Hatch green chiles enhances the overall taste of the dish. If you cannot find them, you can substitute with any other type of green chiles or roasted peppers. For the cheese, a dairy-free cheese alternative can be used if following a dairy-free diet.
Nutrition
- Serving Size: 1 slice
- Calories: 195
- Sugar: 2.9g
- Sodium: 534.3mg
- Fat: 12g
- Saturated Fat: 5.2g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 8.3g
- Fiber: 1.7g
- Protein: 13.6g
- Cholesterol: 245.7mg