Green Chile, Bacon and Cheese Egg Bake

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This Green Chile, Bacon and Cheese Egg Bake is an easy breakfast casserole recipe.

green chile bacon and cheese egg bake in a pyrex casserole dish with a spatula serving it. Sitting on a blue and white striped cloth napkin

I wonder if the rest of the world takes the time to make a special breakfast on the weekend? We love this green chile and cheese egg bake breakfast casserole at my house for an easy weekend breakfast. It’s a nice diversion from cereal or yogurt or scrambled eggs. And it’s not as heavy as pancakes or waffles.

green chile bacon and cheese egg bake in a casserole dish sitting on a blue and white striped napkin

Ingredients needed:

  • two cans of chopped mild green chiles
  • eggs
  • shredded cheese
  • bacon
  • milk
  • flour and salt

Green chile bacon and cheese egg bake in a pyrex casserole dish on a blue and white striped cloth napkin

How to make Green Chile and Cheese Egg Bake:

The first thing you’ll do is combine the canned chiles and cheddar cheese in a bowl. Then you’ll take that mixture and spread it evenly into a 9×13-inch casserole dish. Eggs, milk, flour and salt are then whisked together and poured over the chiles and cheese in the dish. Crumbled, cooked bacon is sprinkled on top. The green chile and cheese egg bake goes into the oven for about 45 minutes. To see if it’s done, you can give the casserole dish a bit of a wiggle. If the egg is still uncooked, you’ll be able to tell. It will wiggle too much!

How to cook bacon in the oven:

This recipe calls for cooked bacon. I always make my bacon in the oven because it’s so easy to do, and there is very little clean-up or mess involved. Preheat the oven to 400 degrees F. Line a baking sheet with foil. Lay the strips of bacon on the foil. Bake until the bacon is browned and crispy, 15 to 20 minutes. Time in the oven will depend on how thick your bacon is. Let the bacon cool and drain on a paper towel lined plate, and then chop it into smaller pieces.

Egg Bake in a pyrex casserole dish on a blue and white striped napkin. Spatula is serving the eggs. single serving on a white plate on the side. Forks in view too.

It’s best to let it cool off for a few minutes so the eggs can set nicely and it will be easier to cut.

Adapting the recipe:

If you don’t need to feed as many people, this recipe can be cut in half. Just halve all of the ingredients, and bake it in an 8×8-inch pan. If you would like to change up the cheeses, try using a jack-cheddar combo or all Monterey Jack.

single serving of egg casserole sitting on the top plate of a stack of white plates. Forks on the side. Casserole in the background

It’s so delicious! Leftovers are fabulous too. Just refrigerate and then take out a slice to microwave. Enjoy!

Here are a few more breakfast casserole recipes you might like to try:

green chile bacon and cheese egg bake in a pyrex casserole dish with a spatula serving it. Sitting on a blue and white striped cloth napkin
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5 from 1 vote

Green Chile, Bacon and Cheese Egg Bake

Delicious weekend breakfast!
Prep Time 15 minutes
Cook Time 35 minutes
Servings 8 servings
Calories 427kcal
Course Breakfast
Cuisine American
Keyword bacon, egg bake, green chile

Ingredients

  • Two 4-ounce cans green chiles, squeezed dry
  • 12 ounces grated sharp cheddar cheese
  • 8 large eggs
  • 3 cups milk
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 8 strips bacon, cooked and crumbled

Instructions

  • Preheat the oven to 350 degrees F. Spray a 9x13-inch dish with nonstick spray.
  • In a medium bowl, mix together the chiles and cheese. Gently spread that into the prepared dish.
  • In a medium bowl, whisk together the eggs, milk, flour and salt. Pour over the chiles and cheese. Sprinkle the bacon on top.
  • Bake 40 to 45 minutes or until bubbling and the eggs are cooked through. Test with a toothpick to come out clean.

Notes

  • *Try using a combination of cheddar and jack too.
  • *If you'd like, you can cut the recipe in half and use an 8x8-inch dish, as pictured.

Nutrition

Serving: 1serving | Calories: 427kcal | Carbohydrates: 19g | Protein: 24g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 247mg | Sodium: 712mg | Potassium: 314mg | Fiber: 1g | Sugar: 6g | Vitamin A: 892IU | Vitamin C: 2mg | Calcium: 449mg | Iron: 2mg

Green Chile and Egg Bake in a brown casserole dish with a spatula

More Recipes Using Green Chiles...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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Comments

  • Melissa wrote:

    I made this for
    Father’s Day breakfast and it’s delicious!! My husband, as well as the rest of us, loved it! Thanks for the recipe!

  • Bc in edmond wrote:

    Can this be assembled, refrigerated overnight, and then baked in the morning?

  • Mara wrote:

    Hi there!! Where does someone find grated, sharp cheddar cheese?? Will bagged (Kraft) shredded cheese work just as well?

    • Lori Lange wrote:

      Yes! You can buy sharp cheddar and grate it, or you can used bagged shredded cheese too.

  • greg wrote:

    I’ll add some mushrooms sautéed in garlic next time but otherwise that is a smashingly delicious casserole. Well done.

  • Flower Girl wrote:

    What kind of milk would you recommend. My family drinks skim milk. Will it taste okay?

    Thanks!

    • Lori Lange wrote:

      I only ever have skim milk in the house, so I’m sure that’s what I used here!

  • jessica lynn wrote:

    I make something similar on a regular basis and like to throw some more veggies in (onions and mushrooms, mostly) 🙂 You would probably flip if you ever tasted fresh Hatch green chile (from New Mexico) instead of the stuff from the can. I get so sad when people have only experienced the canned version.

  • Lauren | Hippie Dog Company wrote:

    This looks amazing! I am going to have to try it! I love green chilies! Thanks!

  • Catalina @ Cake with Love wrote:

    Love those big chunks of bacon and that you added green chile, this will make such a nice wekend brunch!

  • Lauren wrote:

    This sounds so yummy! And easy!

  • Jenny Flake wrote:

    Yes Yes and Yes! Love egg dishes like this. Hearty and perfect for breakfast! Have a great weekend Lori!

  • bridget {bake at 350} wrote:

    Oh Lori! This looks SO good!

    Happy Mother’s Day to you! Hope you and your boys have a wonderful day!

  • Natalie @ Cooking for My Kids wrote:

    Oh, my, you just planned my perfect Mother’s Day for me, too. I think that I will leave the computer open all day to this exact post. 🙂 Happy Friday…and Happy Mother’s Day!

  • Rachel Cooks (formerly Not Rachael Ray) wrote:

    Sounds like a PERFECT Mother’s Day. I’d like the same!

  • Princess T wrote:

    Awesome dish!! (I threw in some crumbled bacon, YUM:) Love ALL your fabulous recipes! Thank you for so many yummy treats!