Saturday, May 09, 2009

Recipe Favorites: Bobbi's Egg and Green Chile Breakfast Casserole

Egg and Green Chile Breakfast Casserole(Updated and added to Recipe Favorites May 2009) These days I frequently get comments or e-mails from people who've tried a recipe on the blog, but when I first started blogging, I could go days without anyone leaving a comment, and I never got e-mail about recipes in those days. Recently I got an e-mail from Gudrun from Kitchen Gadget Girl, who I'd met in San Francisco in 2008 when I was attending the BlogHer Conference. She told me she was going to try this recipe to surprise her husband who loves green chiles, and when I looked at the recipe I realized it didn't have a single photo, and there were no comments either. Such a shame, and I'm slowly updating recipes from my archives, so I decided I had to make this myself so I could take photos and update it.

I got this recipe from my lovely step-sister Bobbi who made it for me several years ago when I visited her in Guerneville, California. Bobbi was in Utah earlier this year, staying with her mother while my dad was in rehab, and then after my stepmother died Bobbi stayed in Utah for more than a month longer to stay with my Dad. She's a very generous person, and everyone in our family will always be grateful to her for her kindness to him.

I tried to crop out most of the disgusting strainer that I bought at a thrift store and can't seem to throw away, but here's how the cottage cheese will look after you've rinsed it and let it drain. (Note to self: don't use that strainer for blog photos!)

Put drained cottage cheese, cheese, green onions, green chiles, and sliced black olives in the bottom of a flat casserole dish. (I made a smaller size to fit my toaster oven, so these photos show half the amount of the recipe.)

Mix eggs with milk or cream, salt and pepper, and whatever spices you're using, then pour eggs over the mixture in the casserole dish. I usually take a fork and stir gently to be sure the fillings are well-distributed in the eggs.

When the casserole baked it will puff up a little, so here's how it looks when it comes out of the oven. It will sink back down a bit after it cools a few minutes, so don't be alarmed about that, no worries.

Bobbi's Egg and Green Chile Breakfast Casserole
(Makes about ten servings, recipe from my step-sister Bobbi)

(Before you make this you may want to read Basic Instructions for South Beach Diet Friendly Breakfast Casseroles which has instructions for different sizes of pans and ingredient options for this type of breakfast casserole.)

18 eggs
1/4 cup cream, half and half, or milk (use milk for South Beach Diet)
1 pkg. (16 oz) cottage cheese, rinsed and drained well (use low-fat cottage cheese for South Beach)
1 can (4 oz.) diced green chiles
1/4 cup green onions, sliced
1 small can sliced black olives
2 cups grated low-fat cheddar cheese
dash nutmeg (optional)
dash lemon zest (optional)
2 tsp. Spike seasoning (optional)
salt/pepper to taste

Preheat oven to 375. Put cottage cheese in a fine strainer and rinse well with cold water, then let drain while you prep other ingredients.

Spray 10 X 14 glass casserole dish with olive oil or nonstick spray. Put drained cottage cheese, cheese, green onion, green chiles, and olives in bottom of casserole dish.

Beat eggs with cream and desired spices and pour over eggs. Stir gently with fork to be sure cheese/vegetable mixture is evenly distributed in eggs. Bake 45 minutes, or until casserole is slightly puffed and top is slightly browned.

Serve hot with toppings like guacamole, sour cream, or salsa if desired.

Printer Friendly Recipe

South Beach Suggestions:
Made with milk, low-fat cottage cheese, and low-fat cheese, this is a great breakfast option for any phase of the South Beach Diet, or any other low-glycemic eating plan.

More Breakfast Ideas with Eggs and Green Chiles:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Green Chile and Cheese Egg Muffins from Kalyn's Kitchen
Southwestern Egg Casserole from Kalyn's Kitchen
Egg Burritos to Die For from Kalyn's Kitchen
Southwest Style Egg Muffins from Pinch My Salt
Chile Rellenos Casserole from Simply Recipes
(Want even more recipes with eggs and green chiles? I find these recipes from other blogs using Food Blog Search.)
counter customizable free hit
Posts may include links to my affiliate account at, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

More to Chew On:


  1. This worked great this morning - I left out the olives and added an extra can of green chiles. Baked up great and was still tasty after transporting to the office. Thanks!

  2. Gudrun, so glad to hear it, and more green chiles is always good!

  3. Oh, this looks really good. My husband will love this (except the black olives - yay, I get the extras). Thanks for the great recipe and photo.

  4. Just wondering why you need to strain the cottage cheese?

  5. Kalyn- what a delicious savory treat for brunch! The olives make it so pretty.

    Thank you for stopping by my newly-awakened blog to say hello :)

  6. Anonymous, my step-sister drained the cottage cheese, and I've been doing it that way ever since. It's a way to use cottage cheese as cheese curds, without the liquid. I did find myself wondering though if you could just omit the milk in this recipe and use undrained cottage cheese. I can't imagine why that couldn't work. Let me know how it turns out if you try it.

  7. This looks great! I love the olives and chiles - and it looks perfect for brown-bagging ( in an insulated lunch bag), I'm definitely making this one!

  8. I love breakfast casseroles! Especially when there's avocado involved.

  9. I love breakfast food! This looks really good. Also, I like the idea of updating old blog posts. I have a few that I could update with better pictures and a few ingredient changes. Thanks for the suggestion!

  10. The more chilies the better I say. I must try this recipe as it contains so many of my favorites!

  11. I love all the green chiles, and black olives and cheese - oh my! Great recipe!!

  12. This looks delicious! I am excited for you to be completing yoru rennovations, and I look forward to getting together again. Would you mind pointing me toward other Utah food bloggers?

  13. So happy people are liking this. I hope Bobbi will see it!

    Erin, here's the blog for the Utah Food Bloggers: The Utah Hive.

  14. You're definitely inspiring me to think about updating all of my early posts that didn't have food photos.

  15. i'm really bad about trying other bloggers' food, but I think I'll add this to my short list. I like all the flavors and texture... Plus I love cooking bfast on sunday mornings!

  16. I wanted to thank you for the help your blog has given me. I found it about 3 or 4 months ago when I decided it was time to do something about my weight. I was trying to find a more palatable breakfast than the traditional veggie cups in the South Beach Diet book and I figured someone would have a better idea. Wow, you are certainly that "someone"! I've been making one of your breakfast casseroles each week, experimenting with different spice/veggie/cheese combinations. It's been really helpful--and really delicious.

    My other great diet technique has been starting dinner with a big bowl of veggie soup each evening, and I'm using some of your recipes for that as well.

    By the way, I've lost 15 pounds. Thanks so much!

  17. Perl, that's great! Keep up the good work. So glad to hear the blog is helpful.

  18. I love this recipe. I used taco flavored mexican cheese, because that's what I had around. I was out of cottage so I omitted. Since I have a lot of weight to lose, I started making my casseroles with 5 eggs and 1 carton of egg beaters (I cannot taste a difference). This time I used southwestern. Kalyn, your site has helped me to lose my first 20 pounds on SB. I have another good 50 to go just to get back to a comfortable size 14. Thank you for your dedication to this web site!

  19. Wolfenlion, so glad the site is helping you. I love hearing that.

  20. I could really go for this for breakfast! Yum!

  21. Now I'd call that a frittata. It looks absolutely gorgeous, Kalyn. Perfect for my preferred breakfast time of 4pm. Yum!

  22. It's color and flavors are out of this world. Love the idea of this. Green chili anything is my best friend!

  23. I've never thought of draining cottage cheese and using it would use cheese! LOL! Thanks for the recipe - there could be many possibilities for this to make it kid friendly. :)

  24. YUM! This looks and sounds fabulous! I'm adding it to my collection ... many thanks for sharing!

  25. i'll be trying this for sure. love your pics, disgusting strainer and all. lol.

  26. Great flavour combo for an egg casserole!

  27. this looks and sounds delicious. I am new to SouthBeach Diet...just started on Friday. My question/comment is this: I have seen at least one of your recipes that call for milk or half & half where you say "If on South Beach, use half & half"...on this recipe, however, it says if you are on South Beach, to use milk. Can you explain? Also, the book I am using as a guide is the original South Beach Book. Is there an updated version? Thanks and I am so glad to have found this blog!

  28. Babs, the South Beach Diet Supercharged is the newest book. It's much more liberal on some foods than the earlier books.

    The cream/milk difference might have to do with the age of the recipe, but in general, I'd use lowfat or fat free milk for most things unless a recipe really needs the extra creaminess. South Beach does recommend fat free half and half in the later books, which I never buy, and I sometimes use a little bit of regular half and half occasionally even though it may not be recommended.

  29. This looks great.
    Is there a reason there is no cilantro in it? Does it not bake well?

    1. Cilantro is best eaten raw or stirred in at the end in cooked items like soups. long cooking times destroy the flavor.


I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

And if you really like the recipe, Pins, Shares, Tweets, and Yums are always appreciated!

Blogging tips