An easy egg casserole recipe with a softer & creamier texture somewhere between a quiche & frittata, yet slightly puffy like a souffle. Serve it with your favorite sides for a simple healthy breakfast or make it ahead & cut into squares to reheat for quick morning meals. {vegetarian}

What if I told you I've made this egg casserole every Sunday morning for the past few months? And that my beau who often hates eating the same stuff on repeat has never complained? Well, it's true...and this recipe is that good.

Why has it been in my regular meal rotation? Many reasons.

When I default to making this breakfast casserole every weekend with whatever veggies & cheese I have on hand (yes, I've switched it up several times), that's one less thing I have to think about. Meal planning really is helpful.

Wake up, make a cup of bulletproof coffee & enjoy my lazy morning. Who am I kidding...I usually jump on my computer first thing to do blogging stuff. {sigh} Someday I'll completely unplug and have a day off! 

If I fix it on Sunday, that leaves me with two pieces to eat for breakfast on Monday and Tuesday. So that's one less thing I have to cook. The leftovers are just as good.

The texture is amazing! Frittatas are super easy to make, but I really don't like them because the texture is too dry for me. They remind me of one big overcooked egg omelet. :/ Quiches, on the other hand, are extra creamy but I have yet to make them at home (I love buying overpriced slices from my farmers market...haha) and I don't usually keep a ton of milk or a ready-made pie crust on hand. 

So this egg bake recipe is sort of like the best of both worlds. Not quite as creamy, but enough that it doesn't fall into the frittata territory. I also love that it puffs up similar to a souffle. Not as high, but higher than a quiche & frittata.

The egg casserole also gets most of its flavor from the combo of roasted diced green chiles and shredded cheese. Yuuuuum. Green chiles are one of my favorite ingredients to add to scrambled eggs. They're 100% better that way. If you've never tried them, please do.

So how did I even come up with this awesomesauce, make-it-every-weekend breakfast recipe in the first place?

Well, it's lovingly adapted from this chile relleno breakfast casserole recipe from Savory Experiments. I saw the Facebook recipe video she posted for it awhile back and immediately added it to my "must make soon list". It's a real thing.

The recipes on that list are often from bloggers. I prefer looking at comments for feedback or knowing I can contact a real person if I have any questions versus trying a random recipe on a big food site with no person attached that's probably never been recipe tested & uses a stock photo. (Unfortunately, this is a thing.)
 

When I finally got around to trying it one random Sunday, I realized I didn't have everything that was required for her recipe (whoops) and so I made it with much less cheese and fewer green chiles + canned coconut milk instead of regular milk. 

I also couldn't resist adding extra avocado and cooked veggies to make it more filling (plus it's a good way to use them up). My bastardized version turned out so good that I kept making it that way and I still haven't gotten a chance to make her glorious casserole with all the cheese and tons of whole roasted green chiles. It'll happen.

I consider my version more of an everyday breakfast casserole (hence why I've been fixing it every weekend) that you can make with simple stuff in your fridge & pantry versus a typical chile relleno egg casserole, which is maybe more suited for family gatherings and holidays. 

Or, not. No judgments here if you want to eat it for breakfast every week. Cheese and I are good friends. (See my homemade queso dip for proof.)

Want to make this breakfast casserole ahead of time?

I'm not sure if the eggs would be as fluffy if you were to prep it 100% and let it sit in the fridge overnight before baking. For this reason, I would recommend prepping everything BUT the egg/milk mixture and then fixing that right before baking.

So, go ahead and grease the dish, layer in the green chiles, avocados, sauteed veggies and the first layer of cheese. Cover the container with foil or plastic wrap and stick in the refrigerator until you're ready to bake.

While the oven's pre-heating (this usually takes 10 minutes or less) whip the eggs with the milk, salt, pepper, and mustard. Pour the mixture into the dish and bake as normal. This way you'll have only a few minutes of kitchen prep. Easy peasy.

Can you make this egg casserole without flour?

Totally. I just can't guarantee that it's going to get as fluffy & puffy without flour. I haven't recipe tested it that way yet. Or with a gluten-free flour blend. If you do try it with GF flour or no flour at all, please leave a comment below letting me know how it turned out.

As I mention in the recipe below, you can omit the flour to make this recipe low carb or grain-free, but the egg casserole may turn out more flat. It'll still taste good, though, and that's what really counts.   

More Easy Breakfast Recipes To Try (great for meal prep):

• Overnight Steel Cut Oats
• Make-Ahead English Muffin Breakfast Sandwiches
• Blueberry Sour Cream Muffins

Yield: 4 servingsAuthor: Elaina Newton - The Rising Spoon

Egg Bake Breakfast Casserole (Vegetarian)

prep time: 10 MINScook time: 45 MINStotal time: 55 mins

An easy egg casserole recipe with a softer & creamier texture somewhere between a quiche & frittata, yet slightly puffy like a souffle. Serve it with your favorite sides for a simple healthy breakfast or make it ahead & cut into squares to reheat for quick morning meals. {vegetarian}

INGREDIENTS:

• 2 teaspoons of cooking oil, divided (I typically use butter, ghee or coconut oil)
• 2 1/2 cups of organic baby spinach or spring mix
• 1 cup of cherry or grape tomatoes, quartered
• 2 (4 oz) cans of diced fire roasted green chiles
• 1 small avocado, peel & pit removed, diced
• 4 oz (1 cup) of shredded cheddar cheese, divided
• 5 eggs
• 1 1/4 cups of canned full-fat coconut milk or whole milk
• 1 teaspoon of mustard
• 1 teaspoon of sea salt (I love THIS sea salt)
• 1 teaspoon of black pepper
• 1/4 cup of flour (I used einkorn wheat flour - omit to make this low carb & grain-free)

Recommended Equipment

• 8 or 9-inch square baking dish (I used THIS ceramic dish)
• medium skillet
• mixing bowls
• measuring cups & spoons

INSTRUCTIONS:

1. Preheat the oven to 350 degrees. Grease a square baking dish (mine was ceramic) with butter or coconut oil. Melt 1 teaspoon of cooking oil in a skillet set over medium heat. Add the baby greens and cook for 2-3 minutes, or until wilted. Remove from pan and set aside. Add the additional 1 teaspoon of cooking oil to the skillet and cook the tomatoes for 2 minutes, then remove those and place them with the spinach. Sprinkle salt & pepper on both, to taste.
2. Drain the two cans of roasted diced green chiles (some brands have less liquid, some have more), then spread the chiles in an even layer on the bottom of the baking dish. Top the chiles with diced avocado chunks, then layer the spinach and tomatoes over the top in even layers. Sprinkle the top of the spinach/tomato layer with half of the shredded cheese, then stick the other half of the cheese in the fridge for now.
3. In a bowl, vigorously whip the eggs, sea salt, black pepper, mustard, and milk. Measure the flour into a separate bowl and then use a measuring cup to add about 1/4 cup of the egg mixture into the flour. Mix the flour with a fork until there are no big clumps remaining and then add it to the rest of the egg mixture and stir it a few times to mix. Pour the egg mixture into the baking dish over all the toppings. If there are any toppings sticking up through the mixture, you can push them down with a fork.
4. Bake on the middle rack for 40 minutes. Remove from the oven and sprinkle the top of the egg casserole with the remaining shredded cheese and bake for another 5 minutes or until the cheese is all melted and starting to turn golden. Serve immediately with your favorite breakfast sides or slice into squares, store in the fridge, and reheat for quick breakfasts.

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© The Rising Spoon. All images & content are copyright protected. Please do not reprint this recipe without my written permission. If you'd like to feature this recipe on your site, please take your own pictures, rewrite the directions in your own words, and link to this post as the original source. Thank you!

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Recipe Adapted from Savory Experiments' Chile Relleno Breakfast Casserole

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P.S. Keep Reading! More Easy Breakfast Recipes From The Rising Spoon:

Tex-Mex Egg Breakfast Muffins

Healthy Banana Pancakes

Mango Overnight Oats

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