Cheesy Green Chile Breakfast Casserole with Creamy Cottage Cheese and Cheddar-Jack
By Sophia Reed
This Cheesy Green Chile Breakfast Casserole brings a delightful combination of creamy cottage cheese and melty Cheddar-Jack with a hint of roasted green chiles. Perfect for busy brunches or weekday mornings, it offers a savory kick that brightens every bite. The dish layers tender eggs with a bubbly cheese topping, creating a satisfying breakfast experience that feels indulgent yet easy to prepare.
Ingredients
- •1.5 cups cottage cheese (drain well)
- •16 eggs (beaten)
- •1 can diced green chiles (7 oz, drain for less liquid)
- •2.75 cups grated Cheddar-Jack cheese (reserve 3/4 cup for topping)
- •1 bunch green onions (reserve some for garnish)
- •1 tsp Spike Seasoning (adjust to taste)
- •salt (to taste)
- •fresh-ground black pepper (to taste)
Instructions
- 1
Preheat oven to 375°F (190°C) and spray a large casserole dish with non-stick spray.
- 2
Place 1 1/2 cups cottage cheese in a fine-mesh strainer, rinse under cold running water, and let drain thoroughly.
- 3
While the cottage cheese drains, crack and beat all 16 eggs in a medium bowl until well combined.
- 4
Thinly slice the bunch of green onions, reserving a few tablespoons for garnish.
- 5
Put the drained cottage cheese into the prepared casserole dish.
- 6
Add the can of diced green chiles, 2 cups of grated Cheddar-Jack cheese, sliced green onions (except the reserved garnish), Spike Seasoning, salt, and pepper to the cottage cheese in the dish.
- 7
Gently stir the ingredients in the casserole dish until evenly combined.
- 8
Pour the beaten eggs over the mixture and gently stir again to distribute the eggs evenly.
- 9
Sprinkle the remaining 3/4 cup grated Cheddar-Jack cheese evenly over the top.
- 10
Bake uncovered for about 40 minutes, or until the eggs are firm in the center and the top is beginning to brown.
- 11
Remove from the oven, garnish with the reserved sliced green onions, let cool slightly, and serve hot.
