Hatch Green Chili Breakfast Casserole

Why This Hatch Green Chili Breakfast Casserole Works Every Time

• Mildly spicy & savory thanks to roasted Hatch chiles

• Meal-prep friendly—make ahead and enjoy all week

• Crowd-pleasing brunch with bold flavor and bright colors

• One-dish ease—simple to assemble, easy to bake

• Customizable—add veggies, meat substitutes, or omit dairy

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Ingredients You’ll Need

Serves: 6–8
Prep time: 15 minutes
Cook time: 40 minutes
Total: ~55 minutes

Casserole Base

• 8 large eggs

• 1 cup milk (dairy or unsweetened plant-based)

• 1½ cups roasted Hatch green chiles, chopped (fresh, frozen, or canned)

• 1 cup shredded cheese (Monterey Jack, cheddar, or pepper jack)

• 2 cups cubed bread (day-old, e.g., sourdough or challah)

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• Salt and black pepper to taste

Optional Add-Ins

• 1 cup black beans or chopped cooked potatoes

• 1 small diced bell pepper or onion

• ½ cup corn kernels or spinach

• 1 cup shredded cooked chicken or plant-based alternative

Toppings (Optional but Delicious)

• Fresh cilantro

• Sliced avocado or guacamole

• Salsa verde or hot sauce

• Sour cream or Greek yogurt

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Step-by-Step Instructions

Prepare the Pan

Lightly grease a 9×13″ baking dish with olive oil or nonstick spray.

Mix the Egg Base

In a large bowl, whisk together eggs, milk, cumin, smoked paprika, salt, and pepper.

Layer the Casserole

Combine cubed bread and roasted Hatch chiles (plus optional veggies/protein) in the dish. Pour egg mixture evenly over them. Press gently to help bread absorb.

Add Cheese

Sprinkle shredded cheese evenly on top.

Let It Rest

Cover with plastic wrap and let sit 20–30 minutes (or refrigerate overnight for meal prep).

Bake to Perfection

Preheat oven to 375 °F (190 °C).
Uncover casserole and bake 35–40 minutes until set and golden. A toothpick should come out clean.

Finish with Toppings

Let rest 5 minutes before cutting. Garnish with cilantro, avocado, salsa, or yogurt.

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Variations & Customizations

• Vegan or dairy-free: Use plant-based milk, cheese, and skip the bread—add potatoes for bulk.

• Extra veggies: Add zucchini, mushrooms, or spinach to the mix.

• Protein boost: Stir in black beans, cooked chicken, or tofu cubes.

• Spicy twist: Include diced jalapeños or drizzle with hot sauce before serving.

• Low-carb version: Remove bread; layer veggies or cauliflower rice in its place.

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Make-Ahead & Storage Tips

• Overnight prep: Assemble the night before, bake fresh in the morning.

• Refrigerate leftovers: Store covered for up to 4 days.

• Freeze: Cut into squares, wrap individually, and freeze for up to 3 months. Reheat in oven or microwave.

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Nutrition Snapshot (Approx. per serving)

Nutrition may vary depending on add-ins and cheese.

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Frequently Asked Questions (FAQs)

Can I skip the bread?
Yes! Replace with potatoes or extra veggies for gluten-free and low-carb options.

Is it okay to refrigerate overnight before baking?
Absolutely. Just set it out for 10 minutes before baking.

Can I make it dairy-free?
Yes—use plant-based milk and cheese, and omit bread or use gluten-free options.

What else can I add?
Consider sautéed onions, peppers, spinach, mushrooms, or black beans for variety.

How do I know it’s done?
The top should be golden and puffed. Insert a toothpick—it should come out clean.

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Why This Recipe Will Go Viral

• Bright & flavorful—green chiles stand out with toasted cheese

• Meal-prep friendly—ideal for busy mornings and feeding a crowd

• Customizable for all diets—easy to adapt for vegan, gluten-free, or high-protein

• Insta-ready visuals—puffiness, melted cheese, colorful toppings

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Chef Opera’s Final Thoughts

There’s something magical about waking up to a warm, cheesy casserole that screams comfort and nutrition. This Hatch Green Chili Breakfast Casserole has bold flavor, wholesome ingredients, and the versatility to match your morning routine.

Perfect for family brunches, early prep for the week, or a satisfying solo breakfast. Make it, share it, and don’t forget to tag #BreakfastCasserole and @ChefOpera—I can’t wait to see your beautiful brunch tables!