This Green Chile Egg Casserole recipe is a delicious, easy dish with little prep time. Diced green chiles are layered with sausage, tortilla strips, shredded cheese, and eggs. It will be a crowd-pleasing hit at any brunch occasion!
Why You Will Love This Recipe
Southwest Flavor - The ingredients are pretty simple, but together they make up a flavorful dish with a nice texture! And unlike some egg casserole recipes, this one is made without that controversial ingredient, cottage cheese. This is a delicious alternative to a traditional hash brown breakfast casserole.
Fast - The best part of this recipe is the flavor, but the second best part is that it is so fast! It takes less than 10 minutes to prepare.
Make-Ahead - This casserole is now our Christmas morning tradition. I love that I can make it the day before and leave it overnight in the refrigerator. It goes into the oven when we begin opening our gifts, and is ready to serve right when everyone starts to get hungry. It is also a great recipe for Easter brunch or other special occasions where you want to enjoy the company of your guests instead of working in the kitchen.
Key Ingredients
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Green Chile Peppers - Use cans labeled "mild" for a mild-flavored casserole. These green chiles are made with Anaheim peppers which are flavorful, but not spicy. Or look for cans labeled "hot" if you want some spicy heat. You can also roast your own Hatch chiles for an amazing smoky flavor. The spice level of Hatch New Mexico chiles will vary.
Sausage - Hot sausage adds a nice level of heat to this recipe. It isn't terribly spicy but still has great flavor. If you are especially sensitive to heat then substitute mild sausage.
Tortillas - I love the subtle corn flavor that is added when using corn tortillas. But flour tortillas could work as well. Make sure that you check your labels if eating gluten-free is essential to you.
Cheese - Shred your own cheese for the best melt. Pre-shredded cheese has a drying agent in it that keeps it from melting smoothly. You can substitute Sharp Cheddar Cheese for a deeper flavor, or Pepper Jack Cheese if you want more spice. Provolone or Mozzarella Cheese also works nicely for a smooth-flavored, cheesy casserole.
Eggs - Use large eggs.
If you love green chiles, check out these other amazing green chile recipes!
How to Make Green Chile Egg Casserole
1) Cut Tortillas
- Chop tortillas into strips that are about ½ inch by 2 inches. There is no need to be precise here.
2) Cook Sausage
- Brown your sausage in a large skillet and break it into crumbles.
- If you like chorizo, feel free to use that instead! The flavors are perfect for this recipe!
3) Layer the Casserole
- First, spread half of the green chile into the bottom of a casserole dish. You don't need to drain the chiles. Just dump them in straight from the small cans.
- Top it with half of the tortillas.
- Sprinkle half of the sausage over the top.
- Then add half of the cheese.
- Repeat! You do the same thing again, spreading the remaining ingredients in another set of layers.
3) Whisk Eggs
- Whisk the eggs, milk, and spices together.
- Pour mixture over the top of the cheese.
- The eggs will fill all of the empty crevices and bake into the best breakfast casserole you have ever had!
- Bake at 350°F (177°C) for about an hour.
- Or for an overnight breakfast casserole, simply cover the casserole with aluminum foil, place it in the refrigerator, and bake it in the morning.
Serving Suggestions
- For even more flavor, top with a homemade hatch chile salsa verde!
- I love to serve this with French Toast Casserole, as that can be made ahead as well, and cooked alongside this green chile egg bake.
- Cinnamon Rolls with Apple Pie Filling is another impressive recipe that is great for brunch.
- If you’re serving a crowd and want more than one breakfast casserole on the table, pair this with my Croissant Breakfast Casserole. It has a richer, more indulgent flavor and balances nicely with the spice of the green chiles.
- Slice some oranges or your favorite fruit, and you have a complete meal!
- This also pairs well with your favorite breakfast cocktails. Try it with a Paloma or a Tequila Sunrise!
Recipe FAQs
The spiciness of this cheesy green chile egg casserole can easily be adjusted to meet your preferences. If you are sensitive to spices, then use mild green chiles. It will say "mild" right on the front of the can. You can also use mild breakfast sausage instead of hot. If you want a casserole with medium spice, then use hot chile peppers and hot sausage. And if you want it extra spicy, get the hot green chili, add a dash of hot sauce to the eggs, and top your casserole with fresh jalapeno.
This is an easy recipe to make in a smaller portion if you are just serving a few people! Just cut the ingredient amounts in half and layer in a 9x9 baking pan. Bake for 35-40 minutes, or until set.
The casserole can be prepared up to 24 hours ahead of time. Just keep it in the refrigerator until ready to bake.
All of the ingredients in this casserole are naturally gluten-free. Just be sure to check your ingredients labels to ensure that each item was made in a gluten-free factory.
To reheat in the oven: Cover your dish with foil, and reheat at 350°F (177°C) for up to 15-30 minutes. (The exact time will depend on how much you are reheating.)
To reheat on the stove: Melt a tablespoon of butter in a pan over medium heat. Place the casserole in the pan and cover it with a lid. Cook until heated through.
To reheat in the microwave: It is recommended to microwave in individual portions. Place on a microwave-safe plate and cover with plastic wrap. Reheat 1 minute at a time, until heated through.
Try using leftovers as a filling for breakfast burritos!
More Brunch Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
Green Chile Egg Casserole with Sausage
Recipe by:Ingredients
- 8 (8) corn tortillas
- 1 pound (453.59 g) hot bulk sausage
- 16 ounces (453.59 g) diced green chiles 4 - 4 ounce cans
- 16 ounces (453.59 g) shredded Monterey Jack cheese 4 cups
- 8 (8) eggs
- ½ cup (122 g) milk 120 ml
- 1 teaspoon (1 teaspoon) salt
- ½ teaspoon (½ teaspoon) pepper
- ½ teaspoon (½ teaspoon) cumin
- ½ teaspoon (½ teaspoon) chili powder
- ½ teaspoon (½ teaspoon) garlic powder
- ½ teaspoon (½ teaspoon) paprika
- Topping Options: Avocado slices, tomato slices, jalapeno slices, diced green onion, sour cream, salsa
Instructions
- Cut the corn tortillas into 2-inch strips.8 corn tortillas
- Cook sausage in a saucepan over medium heat. Use a spoon to break the sausage into crumbles and cook 4-5 minutes, until no longer pink.1 pound hot bulk sausage
- Spray a 9x9 or 9x13 pan with nonstick spray.Spread half of the chiles onto the bottom of the baking dish.Sprinkle half of the tortilla strips over the chiles.Add half of the sausage on top of the tortilla strips.Top with half of the cheese.Repeat layers.16 ounces diced green chiles, 16 ounces shredded Monterey Jack cheese
- Whisk the milk and eggs together in a large bowl, until they are well beaten. Add in the spices and mix well. Pour the egg mixture evenly over the top of the layered ingredients. Cover and refrigerate overnight.8 eggs, ½ cup milk, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon paprika
- When ready to bake, preheat the oven to 350°F (177°C).For a 9x13 pan, bake 50-60 minutes.For a 9x9 pan, bake 70-80 minutes.Remove from the oven once the middle is fully set. Let stand for 10 minutes before serving. Serve with desired toppings.Topping Options: Avocado slices, tomato slices, jalapeno slices, diced green onion, sour cream, salsa
Notes
To reheat on the stove: Melt a tablespoon of butter in a pan over medium heat. Place the casserole in the pan and cover it with a lid. Cook until heated through.
To reheat in the microwave: It is recommended to microwave in individual portions. Place on a microwave-safe plate and cover with plastic wrap. Reheat 1 minute at a time, until heated through. If you are looking for this recipe to be gluten-free, please check the label of your corn tortillas and other ingredients. To be truly considered gluten-free they should not be made in a factory that also makes wheat products.
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This recipe was originally published as "Gluten-Free Sausage and Green Chile Breakfast Casserole" in December 2020. It was updated with additional information and photos in December 2022, though the recipe remains the same. Here is one of the original images.
Shannon says
We enjoyed this. I added sautéd onions to the green chilis, because these flavors go so well with onions. I really love green chilis, but felt there were too many in this. I’ll use half as many next time. Also, I always add additional spices to things because I feel many recipes are too bland, but this recipe had too many spices (not spicy, just a lot of flavors happening). Or keep it the same and add a few extra eggs. I will add slightly smaller amounts of the spices next time, and add 1/2 can of black beans. I used to make a green chili, black bean, egg dish that was a favorite, and adding some beans will work well here. Really a great overall recipe exactly as is. I just prefer a few minor tweaks.
Erin says
Thanks for sharing your thoughts, Shannon! I love how you made the recipe your own. Sautéed onions and black beans sound like fantastic additions. It’s great to hear you enjoyed the base recipe, and your tweaks sound like they’ll create a version perfectly suited to your tastes!
Shannon says
This sounds wonderful and I will try it with the chorizo as suggested. Just a quick question about the timing for cooking it in a 9x9 pan. In the printed recipe it says 70-80 mins but in the description about the recipe is says 35-40 mins which sounds right. Is it a typo in the printed recipe?
Erin says
Hi Shannon! If the description you are referencing is something on Google, Pinterest, or another site, I don't have control of what they put there so that's why there may be a discrepancy. 70-80 minutes is the correct bake time for a 9x9 pan if you are using the full recipe, as it makes a thick casserole. You can half the recipe and follow the shorter 9x13 baking time. If you decide to cook it immediately instead of refrigerating overnight that will also have a slightly shorter cook time.
Kiki says
I love this recipe and have made it several times. Can it be frozen? I have company coming for Thanksgiving for several days and want to make as much ahead as possible. Thanks
Erin says
Hi Kiki! I am so glad you love this recipe! I have not personally tested freezing it, but typically egg casseroles freeze just fine and can be frozen either fully baked or unbaked. Place it in the refrigerator 24 hours before cooking to let it thaw.
Dbakepah1 says
This was a hit. I was cooking for a group with one very picky eater so I modified the amount of green chilis. I had to add more egg mixture because o could see that there wouldn’t be nearly enough (4 more eggs). Next time I will add more chilis and bump the spices slightly. No need to bump up the salt as there is plenty with the cheeses and sausage. I put it together the day before and cooked it the next morning. That was exactly what I was looking for. It reheats well for any leftovers. I will keep this recipe handy and mix it up.
Erin says
Glad it was a hit! Aren't the leftovers wonderful?
Dee says
I usually need to tweak a recipe after I try it but this one doesn't need a thing changed. So very good.
Erin says
That's such high praise, Dee! I am glad you enjoyed it!
Anne says
do you bake it covered or uncovered? thanks
Erin says
Bake it covered with aluminum foil.
Bob W says
Thank you for the Hatch chili info. I appreciate the directions. My wife is also a wonderful cook and has just retired from teaching food prep part time! I am blessed!
Bob W says
Wow! I cut the recipe in half and added onions to the sausage as it was cooking.Really is a easy mexican dish for any time of the day. I just added some refried beans and salad for my dinner. Thank you!
Erin says
That sounds delicious!
Bob W. says
I am going to use hatch chilis that I peeled and seeded....extra work but I love to cook. My wife doesn't appreciate the heat so I am making this while she is visiting our daughter out of state.
Erin says
I love this Bob! Hatch chiles are so delicious. Funny enough, I JUST published a new post on how to roast Hatch chiles. Here it is if you want to check it out: https://stateofdinner.com/how-to-roast-hatch-chiles-includes-freezing-instructions/ Enjoy your tasty breakfast casserole!
Susan Feller says
This recipe is a keeper. Super easy to assemble and amazingly delicious. I only had three cans of green chilies, so it is also forgiving.
Erin says
Isn't it great to have that versatility? I am so glad to hear that you enjoyed this recipe!
Myra says
My family loved this casserole! My mother in law even asked for the recipe. So good!!!