This Christmas Green Chile Egg Casserole is a festive treat! It’s filled with fluffy eggs, zesty green chiles, and often topped with gooey cheese. Perfect for holiday brunch!
Making this dish is like giving your morning a warm hug. I love serving it with some fresh salsa on the side for a little extra kick. Who knew brunch could be so easy and tasty? 🎄
Key Ingredients & Substitutions
Eggs: The backbone of this casserole! I use large eggs for richness. If you’re looking for a healthier option, egg whites can work but may change the texture. A combination of whole eggs and egg whites is also an option.
Milk: Whole milk gives a creamier texture. You can swap in half-and-half for extra richness or use almond milk for a dairy-free option—just ensure it’s unsweetened.
Cheese: Sharp cheddar and Monterey Jack provide a good balance of flavor and meltiness. You could use pepper jack for more spice or mozzarella for a lighter taste. Vegan cheese is a good alternative too!
Green Chiles: Canned diced green chiles are convenient, but fresh roasted peppers add great flavor. If you can’t find them, use diced poblano or even bell peppers for less heat.
Sausage: Breakfast sausage is tasty but optional. You could replace it with cooked turkey sausage, or make it vegetarian by using mushrooms or spinach instead.
How Do I Achieve the Perfect Egg Consistency?
Getting the eggs just right is key to a great casserole. Overcooking can make them rubbery, while undercooking leaves them runny. Here’s how to ensure fluffy eggs:
- Mix the eggs and milk thoroughly to incorporate air, which makes them fluffier.
- Check for doneness around the 35-minute mark. The center should be set but not dry.
- A toothpick inserted should come out clean. If it’s still wet, give it a few more minutes.
Letting it cool a bit before slicing helps it hold together better. Enjoy your festive dish!
Christmas Green Chile Egg Casserole
Ingredients You’ll Need:
- 12 large eggs
- 1 cup whole milk or half-and-half
- 1 cup cooked breakfast sausage, crumbled (optional)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (4 oz) diced green chiles, drained
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper (optional)
- 1 jalapeño, thinly sliced (for topping)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- Cooking spray or butter (for greasing baking dish)
Time Needed to Make the Casserole:
This casserole takes about 10-15 minutes to prep, plus 35-45 minutes to bake. With a little chill time after baking, plan for about an hour total until it’s ready to serve. Perfect for a hassle-free holiday brunch!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
Start by preheating your oven to 350°F (175°C). While the oven heats, grab a 9×13-inch baking dish and lightly grease it with cooking spray or butter to prevent sticking.
2. Mix the Eggs and Milk:
In a large mixing bowl, whisk together the eggs and whole milk (or half-and-half) until they are well combined. This mixture will be the base of your casserole, making it nice and fluffy!
3. Season the Egg Mixture:
Add in the salt, black pepper, garlic powder, and ground cumin to the egg mixture. Stir well to incorporate the spices evenly throughout the mix. This is where the flavor starts to build!
4. Fold in the Fillings:
Carefully fold in the crumbled breakfast sausage (if using), drained green chiles, diced onion, optional green bell pepper, and both types of shredded cheese. Make sure everything is evenly mixed for the best flavor in every bite.
5. Pour and Smooth:
Pour the filling mixture into the greased baking dish. Use a spatula to smooth the top, ensuring it’s evenly distributed.
6. Add Jalapeño Topping:
Take the thinly sliced jalapeños and arrange them on top of the mixture. This adds not only a vibrant touch but also an extra kick of flavor!
7. Bake the Casserole:
Place your dish in the preheated oven and bake uncovered for 35-45 minutes. Keep an eye on it towards the end; it’s done when the eggs are fully set and the top is a lovely golden brown.
8. Cool Before Serving:
Once baked, remove the casserole from the oven and let it cool for about 5-10 minutes to help it set further and make slicing easier.
9. Slice and Serve:
Using a sharp knife, slice the casserole into squares. Serve warm, and don’t forget to offer salsa or sour cream on the side for extra flavor!
Enjoy your delicious Christmas Green Chile Egg Casserole, bringing warmth and cheer to your holiday table!
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the egg mixture the night before and store it covered in the fridge. Just pour it into the baking dish and bake it in the morning. It may need a few extra minutes in the oven if it’s chilled.
What Can I Substitute for the Sausage?
If you’re looking for a meatless option, you can replace the sausage with sautéed mushrooms, spinach, or zucchini for added flavor and nutrients. For a different protein, try crumbled tofu or cooked bacon.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave individual portions or place them in the oven at 350°F (175°C) until warmed through.
Can I Use Different Types of Cheese?
Yes, feel free to mix it up! Pepper jack cheese adds a nice kick, while mozzarella will give a milder flavor. Just keep in mind that different cheeses may alter the consistency slightly, but they’ll still be delicious!
