Tex-Mex Eggs(Breakfast Casserole)
A flavorful Tex-Mex breakfast casserole layered with green chiles and cheesy goodness, perfect for mornings when feeding a crowd or preparing ahead of time.
Ingredients
Instructions
- Line a lightly greased 9 x 13 inch pan with chopped green chiles.
- Cover the chiles with grated Monterey Jack and cheddar cheeses.
- In a separate bowl, mix flour and milk until smooth.
- Add slightly beaten eggs and salt to the flour mixture.
- Mix well until combined.
- Pour the egg mixture over the layered cheeses and chiles.
- Bake at 350°F (175°C) for 40 to 45 minutes until set and golden.
Tips & Substitutions
For added flavor, consider incorporating diced bell peppers or onions into the casserole. You can also substitute the Monterey Jack cheese with Pepper Jack for a spicier kick. If you're short on time, pre-shredded cheese works fine, but freshly grated cheese melts better. Make sure to let the casserole rest for a few minutes after baking to help it set.
Serving Suggestions
Serve this Tex-Mex Eggs casserole warm, garnished with fresh cilantro or sliced jalapeños for an extra kick. It pairs beautifully with Fancy Salsa Dip or a side of fresh fruit for a balanced breakfast. For a complete meal, consider serving it alongside Black Bean Wraps or other vegetarian recipes to round out your brunch spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes or until heated through. Alternatively, you can reheat the entire casserole in the oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Tex-Mex Eggs(Breakfast Casserole) contains roughly 503 calories, with 18g protein, 67g carbohydrates, and 18g fat. It is an excellent source of protein (36% of the Daily Value), calcium (35% of the Daily Value), and vitamin A (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1373mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before. Simply assemble it in the pan, cover it tightly, and refrigerate overnight. In the morning, bake it directly from the fridge, adding a few extra minutes to the cooking time to ensure it's heated through.
What can I use instead of green chiles?
If you don't have green chiles, you can substitute them with diced canned jalapeños for more heat or even use roasted red peppers for a sweeter flavor. Just ensure to drain them well before layering to prevent excess moisture in the casserole.
Is this recipe suitable for freezing?
Yes, you can freeze the assembled but unbaked casserole. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. However, the texture may change slightly after freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).