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Green Chili Egg Casserole With Bacon

ByNicole Langdon Hours Updated on
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Make this easy green chili and egg casserole for a breakfast that everyone will love. The combination of fresh and bold flavors and soufflé-like texture make it the perfect main dish for any brunch spread.

A fluffy square of freshly baked egg casserole with tomatoes, scallions, green chilies, bacon, and cheese on a blue stone plate.

We believe that egg casseroles should be bold and flavorful. They should stand on their own and be the perfect center piece for any brunch whether it’s for Christmas, Easter, or just a regular Sunday.

That’s why we made our green chili egg casserole with bacon, fresh produce, pepper jack cheese, and a little flour. This combination gives our casserole the perfect bold flavors, great lift (for an impressive looking breakfast), and a soufflé-like texture that everyone will love.

What To Expect

  • Great for: Sunday brunches, holiday brunches, or easy breakfast meal prep for the whole week.
  • Ready in: About 1 hour and 30 minutes, but most of that time is the casserole baking in the oven.
  • Serves: 4 people for breakfast, or 6 to 12 people as a part of a brunch spread.
  • Flavor profile: Fresh, bold, and savory with a creamy texture and a hint of peppery heat.
  • How to make it: Crack the eggs into a bowl, whisk together milk and flour and then add it to the eggs and whisk thoroughly, add all the fillings and stir to combine, bake, slice, and serve.

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Why We Love This Recipe

Eggs are an essential part of any brunch spread, and I love that this is an easy way to prepare and serve them for a crowd! No complicated steps involved, just whisking a few ingredients together and throwing it in the oven. The texture turns out perfectly every time and I love the variety of flavors from all the mix-ins.

– Nicole

Key Ingredients

Ingredients for egg casserole: eggs, all purpose flour, milk, bacon, diced green chilies, scallions, roma tomato, pepper jack cheese, salt, and black pepper.
  • Diced green chilis – We’ve tried many different brands of diced green chilis and have determined that Hatch is by far the best. The flavor and texture is much better than the generic store brands, Old El Paso, and even Ortega. 
  • Flour – A little flour is our secret for a tall egg casserole with a soufflé-like texture that won’t collapse or become watery after baking.
  • Roma tomato – It’s important to use roma tomato for this recipe because it’s firm and has a lower water content than other tomatoes. That will ensure that your egg casserole stays firm and doesn’t get watery or soggy.
  • Pepper jack cheese – We recommend shredding the cheese yourself from a block, rather than using pre-shredded cheese, since it melts better, tastes fresher, and helps provide a creamier, smoother texture for the casserole.
  • Bacon – Chopping up the bacon before frying it makes life a lot easier. Fry it up a little extra to make sure it stays crispy in the casserole. 

See the recipe card for full information on ingredients and quantities.

How To Make Green Chili Egg Casserole

12 eggs that have just been cracked into a large glass mixing bowl.

Step 1: Crack the eggs into a large mixing bowl.

A glass measuring cup filled with a mixture of freshly whisked flour and milk.

Step 2: Whisk together the milk and flour until well combined.

A large glass mixing bowl of freshly whisked eggs with milk and flour.

Step 3: Add the milk mixture to the eggs. Beat well, using a fork to break up the egg yolks if necessary to make the whisking easier.

A large glass mixing bowl filled with freshly whisked eggs, diced tomato, sliced scallions, diced green chilies, and bacon bits.

Step 4: Add the green chilies, bacon, tomato, scallions, pepper jack cheese, salt, and pepper to the egg mixture and stir to evenly distribute the fillings.

A rectangular ceramic baking dish filled with egg casserole mixture before baking.

Step 5: Carefully pour the egg mixture into a greased baking dish. Stir as necessary to distribute the fillings again.

A freshly baked egg casserole in a rectangular baking dish, being checked for doneness with a toothpick.

Step 6: Bake at 350F for 1 hour and 10 minutes, or until a toothpick comes out cleanly. A little bit of crumbs or cheese clinging to the toothpick is okay, we are just checking to make sure the egg is fully cooked through.

Freshly baked egg casserole with green chilies, tomato, scallions, bacon, and cheese, sliced into 12 squares inside a rectangular baking dish.

Step 7: Let cool for at least 5 minutes before slicing and serving.

Expert Tips

  • Whisk the flour into the milk before adding it to the eggs – This prevents clumping of the flour creating a smooth texture and uniform lift throughout the casserole. 
  • Making bacon – Cut the bacon into bits before frying. We like to cut each piece in half lengthwise before cutting each strip into about half-inch pieces. This creates the perfect sized bacon bits and allows us to cook the bacon much faster. 
  • Bacon part two – Cook the bacon until it’s extra crispy as it will soften slightly as the casserole cooks. That means crispy bacon in every bite!
  • Prep ahead of time – Chop the veggies and make the bacon the night before so all your ingredients are ready to go in the morning. 
  • Easy cleanup – Use a casserole dish with a lid (like this one) so you can assemble, bake, serve, and store this casserole all in a single dish!
  • Vegetarian alternative – Simply omit the bacon from our recipe to make this dish vegetarian. If you have both vegetarian and non-vegetarian guests, you can make two separate batches – one with bacon and one without!
  • Reheating – If you’re just reheating a piece or two, we recommend doing so in the microwave at a lower power setting. This will help make sure the egg doesn’t get overcooked and rubbery. If you are reheating a large batch, then pop it in the oven, covered, at 350 for about 15 to 20 minutes.
A square of egg casserole on a blue stone plate with a blue ceramic baking dish of egg casserole and mini spatula in the background.

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Tell us what you think!

We hope you enjoy this recipe! When you try it out, please leave a review and a star rating in the comments below. Happy cooking! – Nicole and Alex

A rectangular baking dish with freshly baked green chili egg casserole in it, sliced into squares for serving.

Green Chili Egg Casserole With Bacon

Nicole & Alex Langdon
Make this easy green chili and egg casserole for a breakfast that everyone will love. The combination of fresh and bold flavors and soufflé-like texture make it the perfect main dish for any brunch spread.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12 squares
Calories 209 kcal

Equipment

Ingredients
 
 

  • ½ pound bacon diced and fried
  • 12 large eggs
  • 1 cup milk
  • 3 tablespoons flour
  • 8 ounces diced green chilies
  • 1 medium roma tomato diced
  • ½ bunch scallions sliced
  • 4 ounces pepper jack cheese shredded
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Instructions
 

  • Prep all ingredients. Fry the bacon and chop the veggies.
  • Crack the eggs into a large mixing bowl.
  • Whisk together the milk and flour until well combined.
  • Add the milk mixture to the eggs whisk to combine. Beat well, using a fork to break up the egg yolks if necessary to make the whisking easier.
  • Add the green chilies, bacon, tomato, scallions, pepper jack cheese, salt, and pepper to the egg mixture and stir to evenly distribute the fillings.
  • Carefully pour the egg mixture into a greased baking dish. Stir as necessary to distribute the fillings again.
  • Bake at 350F for 1 hour and 10 minutes, or until a toothpick comes out cleanly. A little bit of crumbs or cheese clinging to the toothpick is okay, we are just checking to make sure the egg is fully cooked through.
  • Let cool for at least 5 minutes before slicing and serving.
One last step:Please consider leaving a review to let us know how it was!

Notes

Whisk the flour into the milk before adding it to the eggs – This prevents clumping of the flour creating a smooth texture and uniform lift throughout the casserole. 
Making bacon – Cut the bacon into bits before frying. We like to cut each piece in half lengthwise before cutting each strip into about half-inch pieces. This creates the perfect sized bacon bits and allows us to cook the bacon much faster. 
Bacon part two – Cook the bacon until it’s extra crispy as it will soften slightly as the casserole cooks. That means crispy bacon in every bite!

Nutrition

Serving: 1squareCalories: 209kcalCarbohydrates: 4gProtein: 12gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 209mgSodium: 360mgPotassium: 198mgFiber: 0.3gSugar: 2gVitamin A: 458IUVitamin C: 3mgCalcium: 132mgIron: 1mg
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90% of Nicole’s thoughts are about food. She’s had a passion for cooking (and eating) for as long as she can remember! Growing up, she started cooking with her mom at a young age, learned family recipes from her Italian grandmother, took every opportunity to make cookies (so many bake sales), and always loved going out to restaurants to try new foods.

Nicole currently works part-time as a marketing professional for OmieLife while also working nonstop on The Candid Cooks. As a former mechanical engineer, Nicole has consistently found herself at the intersection of creativity and logical reasoning. She credits not only her passion for photography, design, and writing, but also her problem-solving nature and desire to learn, as the foundation on which The Candid Cooks was built.

Nicole’s hobbies include anything that gets her moving - mainly hiking, skiing, ice skating, and dancing - as well as reading fantasy novels and scrapbooking. Her favorite food is a big plate of nachos, as long as they’re cheesy enough!

5 from 3 votes (1 rating without comment)

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2 Comments

  1. 5 stars
    I love how easy this recipe is when we want a big batch of eggs! Barely any chopping required and everything just gets mixed in one bowl. I will definitely be making this next time we host brunch!

    Reply

  2. 5 stars
    We recently updated this post to add a little flour to the egg and milk mixture that gave a lift, and a much creamier texture. This is the key that really took it from a good to a great recipe in my mind. I also love the amount of fillings that we’ve added to it which means I get plenty of flavor in every bite. I still always add some hot sauce to go with it though!

    Reply