Get ready to transform your ordinary breakfast into a flavor explosion that'll wake up your taste buds and transport you straight to the heart of New Mexico! This Hatch Green Chile Tomato Egg Casserole isn't just another egg dish – it's a culinary adventure that combines the smoky heat of legendary Hatch green chiles with creamy eggs and melted cheese. Whether you're a spice lover, a breakfast enthusiast, or someone looking to impress your weekend brunch crowd, this recipe is about to become your new morning obsession.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 6 large eggs
- 1 cup milk
- 1 cup diced tomatoes
- 1/2 cup hatch green chiles, diced
- 1 cup shredded cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, crack the 6 large eggs and whisk them until they are well beaten and slightly frothy. This will help create a light and fluffy texture in the final casserole.
- Pour the 1 cup of milk into the whisked eggs and continue to mix until fully incorporated. The milk will help create a creamy consistency.
- Add the diced tomatoes, diced hatch green chiles, salt, and black pepper to the egg mixture. Stir gently to distribute the ingredients evenly throughout the mixture.
- Sprinkle 3/4 cup of the shredded cheese into the mixture, reserving the remaining 1/4 cup for topping. Fold the cheese in gently to prevent deflating the eggs.
- Pour the entire egg mixture into the prepared baking dish, ensuring an even distribution of ingredients.
- Sprinkle the remaining 1/4 cup of shredded cheese over the top of the casserole for a golden, crispy cheese crust.
- Place the baking dish in the preheated oven and bake for 35 minutes, or until the eggs are set and the top is golden brown. The casserole should be slightly firm to the touch and not jiggly in the center.
- Remove from the oven and let the casserole rest for 5-10 minutes. This allows the casserole to set and makes it easier to slice and serve.
- Slice into 6 equal portions and serve warm. Optional: Garnish with fresh cilantro, sliced green onions, or a dollop of sour cream for added flavor.
Tips
- Use fresh Hatch green chiles for the most authentic flavor – if unavailable, roasted poblano peppers make an excellent substitute.
- For extra richness, consider using whole milk or even half-and-half instead of low-fat milk.
- Allow eggs to come to room temperature before whisking to ensure more even cooking and a smoother texture.
- Don't overbeat the eggs – whisk just until combined to keep the casserole light and fluffy.
- For a crispy top, broil the casserole for 1-2 minutes after baking, watching carefully to prevent burning.
- This casserole can be prepared the night before and refrigerated, then baked in the morning for a stress-free breakfast.
- Experiment with different cheese blends like pepper jack or adding crumbled chorizo for extra flavor variations.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 5g
Protein: 12g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 331mg
