Green Chile Egg Bake

This post may contain affiliate links. Please see my Disclosure statement for more details.

For a long time, the only egg casserole I ever made was the very standard one I grew up with: white bread, sausage, cheddar cheese, a dozen eggs.

It’s certainly not that it’s BAD by any means! We love it here and gobble it up often. But sometimes it’s just fun to branch out, isn’t it?

I make something for my husband’s five dorm kids that he meets with every Wednesday morning for their meetings. I try to aim for breakfast food, since they meet at 9:45 a.m. I don’t think they’ve ever REFUSED cupcakes, but if they’re anything like I was in high school, they probably haven’t eaten any breakfast before class.

I’ve made them everything from Jalapeno Popper Quiche to frozen sausage biscuits and it all disappears.

This week, I pulled out this egg bake recipe that I made when we were first married and my mother-in-law bought me a subscription to Simple and Delicious magazine. Back then, I was much more obedient and I am sure I followed the recipe.

Now, I’d rather take a simple recipe and make it a little bit better with my own additions. And this one I think I improved a lot with the easy add-ons of real milk, sour cream, salt, and garlic powder.

It’s another easy breakfast for guests, and we all know they’re going to come streaming in with the holidays coming!

Green Chile Egg Bake

Cook Time: 1 hour

Yield: 9 servings

Green Chile Egg Bake

An overnight egg casserole with a twist: delicious green chiles bring wonderful flavor to basic breakfast eggs and potatoes.

Adapted from Taste of Home's Simple and Delicious


  • 4 c. frozen, shredded hash browns, thawed
  • garlic powder
  • salt
  • 6 to 8 oz. ham or Canadian bacon, diced
  • 4 oz. chopped green chiles (canned)
  • 1 c. sharp cheddar cheese You can use pepperjack or a mix of the two for more of a Southwest flair
  • 6 eggs
  • 1 1/4 c. milk
  • 1/4 c. sour cream
  • 1/4 tsp. black pepper


In a greased 8x8 casserole dish, spread hash browns. Sprinkle generously with garlic powder and salt.

Layer ham/bacon, green chiles, and cheese on top of hash browns.

In a bowl, whisk together eggs, milk, sour cream, and pepper. Pour evenly over casserole.

Refrigerate overnight.

Bake at 375 for 1 hour or until eggs are set. Let cool for 10 minutes before cutting.

4 thoughts on “Green Chile Egg Bake

  1. This was one of the first google hits for green chile breakfast casserole! Going to bring it to MOPS this week. Much more fun to make a recipe from someone I know! :o)

    • How fun! I can never find any of my posts on Google. Hehe. But someone must, because I do get hits from it. Thanks for letting me know, and I hope you enjoy it.

Leave a Reply

Your email address will not be published. Required fields are marked *