Hatch Chile Egg Casserole
intro
A creamy, smoky baked egg casserole loaded with roasted Hatch chiles and melted Jack cheese, with a light fluffy custard base, ideal for stress-free group breakfasts.
Ingredients
Steps
Prep pan and preheat oven
Adjust your oven rack to the middle position, then preheat the oven to 375°F (190°C). Use 1 tablespoon (14g) of the melted unsalted butter to evenly coat the bottom and sides of a 9x9 inch (23x23cm) square glass baking dish to prevent sticking.
Mix dry ingredients
In a small mixing bowl, combine 1/4 cup (30g) all-purpose flour, 1/2 teaspoon (2g) baking powder, 1 teaspoon (5g) kosher salt, 1/2 teaspoon (1.5g) garlic powder, and 1/4 teaspoon (0.5g) black pepper. Whisk for 20 seconds until fully blended, with no visible clumps of baking powder or flour.
Whisk egg custard base
In a large mixing bowl, crack all 8 large eggs, then whisk vigorously for 30 seconds until yolks and whites are fully combined with no streaks of clear white remaining. Add the remaining 1 tablespoon (14g) cooled melted butter and 1 cup (240ml) whole milk, whisking for another 20 seconds until smooth. Gradually whisk the dry ingredient mix into the egg base, mixing just until no dry flour streaks remain to avoid lumps.
Layer chiles and cheese
Sprinkle half (1 cup / 113g) of the shredded Monterey Jack cheese in an even layer across the bottom of the buttered baking dish. Spread all 1.5 cups (180g) of chopped roasted Hatch chiles over the first cheese layer, covering the cheese completely with no large gaps. Top the chiles with the remaining 1 cup (113g) of shredded cheese, spread evenly.
Bake the casserole
Slowly pour the whisked egg custard evenly over the cheese and chile layers, then tap the baking dish firmly on the counter 2-3 times to release any trapped air bubbles. Place the dish on the middle oven rack, and bake for 38-40 minutes, until the top is golden and puffed, and the center has no liquid jiggle when you gently nudge the dish.
Rest and serve
Remove the baked casserole from the oven, and let it rest for 10 minutes at room temperature to allow the custard to set fully. Cut into 6 equal square portions, and serve warm, with optional salsa or sour cream on the side if desired.
Tips
2.Avoid overmixing the custard once you add the flour, as overmixing develops gluten and can make the casserole tough instead of light and tender; stop mixing as soon as no dry flour streaks are visible.
3.This casserole can be fully assembled, covered tightly with plastic wrap, and stored in the refrigerator for up to 12 hours before baking for easy meal prep; add 3-5 minutes to the bake time if cooking straight from the fridge.
OMG this Hatch Chile Egg Casserole was the absolute star of our neighborhood potluck last weekend! I grabbed fresh roasted Hatch chiles from the farmers market, followed the recipe exactly, and people were coming back for thirds. Even my gluten-free neighbor could eat it no problem, which was a win. SO good, I’m already making it again for my kid’s soccer team breakfast next Saturday!
Super easy to throw together for weekly meal prep! I cut it into 6 slices, pop em in the fridge, and heat one up every morning before work. The Hatch chile adds such a nice depth of flavor instead of boring plain egg bakes. Only note is I added a handful of crumbled turkey sausage for extra protein and it slapped.
I was a little worried the spice level would be too much for my in-laws who hate hot food, so I used mild Hatch chiles and it was perfect! Cheesy, fluffy, great texture, not runny at all like some egg casseroles I’ve made before. Paired it with biscuits and fresh fruit for our family dinner last night and everyone raved.
Okay I am literally the worst at cooking, like I burn toast half the time, and this came out amazing?? The instructions were so straightforward, no weird fancy ingredients, total cook time was exactly what the recipe said. I was so proud I served it to my girlfriend when she stayed over and she thought I ordered it from a diner lmao
Wait why have I been making boring egg bakes for years when this exists?? I used medium heat Hatch chiles and added a little sprinkle of cotija on top before baking and it was chef’s kiss. Great for busy mornings when you don’t have time to stand over the stove making eggs.
Made this for back to school breakfast this week and my kids went crazy for it! I let them help sprinkle the cheese on top which made them even more excited to eat it. Way healthier than the frozen breakfast sandwiches we usually buy, and way cheaper too. Will be on our regular rotation for sure.
Really tasty recipe! My only small note is that I wish the recipe specified what size baking dish to use – I used a 9x13 first and it was a little thin, so I swapped to a 9x9 halfway through prep and it turned out great. The flavor is on point though, love the balance of cheese and chiles.
Brought this to our college football tailgate last weekend and it was gone in 10 minutes flat. I mixed in some crispy bacon bits because…bacon, duh, and it was a home run. Even the guys who only eat burgers and brats were asking for the recipe. 10/10, will make every game day from now on.
Super solid base recipe! I swapped the regular cheese for dairy-free cheddar to accommodate my dairy allergy and it worked really well, the texture was still fluffy and the chile flavor came through perfectly. Next time I’ll add some diced bell peppers and onions for extra veggie crunch.
Made this for our monthly brunch club and everyone was begging for the recipe! I topped it with a little dollop of sour cream and some chopped cilantro when serving, and it paired so well with mimosas. The cook time was totally accurate too, which I appreciate because so many recipes lie about how long things take.
This was the first recipe I made for my husband after we got married and he said it’s better than the egg casserole his mom makes…don’t tell his mom lol. It was so easy I didn’t even mess it up, which is a miracle for me. The Hatch chiles give it such a unique flavor you don’t get from regular egg bakes.
I used hot Hatch chiles because I love a good kick, and wow that heat level was perfect! Not so hot you can’t taste the other flavors, just enough zing to make it interesting. I served it with avocado slices and hot sauce on the side for people who wanted extra spice, and it was chef’s kiss.
I made two batches of this last month, froze one in individual slices, and they reheat perfectly in the microwave for 90 seconds! Such a lifesaver on crazy busy mornings when we’re running out the door for school and work. No weird soggy texture after freezing, which is a huge win in my book.