Love a hearty, hot meal in the morning, like one of my favorite make-ahead breakfast casseroles – Hatch Green Chile Chicken Egg Bake. Wholesome goodness baked up in a 9”x13” dish, ready to cut into satisfying, satiating, super scrumptious squares.
Lots of protein (21g per serving) and enough carbs to give me some get-up and go, but not be “over the top.” I rely on (thawed) frozen hash brown potatoes to give me that delicious energy I need for my runs and workouts. Eggs and cheese (boosted by some blended cottage cheese) add extra protein power along with the ground chicken breast. Plus, SO MUCH flavor from roasted Hatch green chilies – I just love them!
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No surprise, I love these mild to medium (some varieties hot) peppers from the hallowed grounds of New Mexico. I’ve written a lot of blog posts on Hatch Green Chile recipes and tips (here’s a useful post) – and I’ve also been the champion of a Hatch Green Chile Cookoff here in Austin, Texas. A recent Hatch Green Chile recipe is 15 minute Baked Shrimp in Hatch Green Chile Sauce.
These green chiles are definitely a fan favorite for their earthy bite that doesn’t burn too much (really some are quite mild, which I think works well to compliment the flavors of both chicken and eggs). When hatch peppers aren’t in season (August – September), I rely on the Hatch Green Chile Store to quell my cravings!
- This chicken green chile casserole recipe was inspired by one of my most popular and best breakfast casserole recipes – Barn-raiser Beef & Egg Bake, a real winner that has been featured in Taste of Home and also on the Hallmark Home & Family Show.
Of course, I changed this Hatch Green Chicken Egg Bake up a bit to be a super star in its own right, but recipe concept is very similar – create a base of thawed frozen hash browns in casserole dish, pour over a mixture of cooked ground meat, veggies, etc., and then pour over an egg-milk-cheese mixture that soaks down through all the layers to create a tender but firm casserole that cuts nicely into squares that hold their shape.
Big enough to serve a crowd at brunch, but this breakfast egg bake with green chiles can also be cooled and frozen in single-serving portions. Then, either defrost overnight in the fridge (or on “defrost” in the microwave) before re-heating for about 60 seconds on high in microwave.
Per serving: 304 calories, 16g carbs, 16g fat, 21g protein!!! It will keep you filled up for a while without busting your calorie budget.
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This hearty but well-balanced breakfast bake is also perfect for brunch, lunch and a light dinner! Gluten free, lower carb — 21g protein for long-lasting energy. Great for a crowd, or meal prep and freeze in single-serve portions to reheat later.
- 2 tsp. olive oil
- ½ cup chopped white onion
- 1 lb. ground chicken breast
- 1 oz. packet chicken taco season mix like McCormick’s
- ¼ cup water
- 4 cups fresh spinach coarsely chopped
- 1 cup chopped roasted green chiles Hatch Green Chili Store
- ¼ cup chopped cilantro divided
- 14 large eggs
- 1/2 cup ricotta cheese or blended cottage cheese
- 1/2 cup milk
- 8 ounces shredded Monterey Jack cheese divided
- 4 cups frozen shredded hash brown potatoes thawed
- ½ tsp. salt
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Preheat oven to 350°.
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Heat large skillet over medium-high. Add olive oil and onions, sauté for 1 minute. Add ground chicken breast and brown, crumbling into small pieces, for 6-8 minutes or until cooked through well. The chicken is low-fat, so there will be nothing to drain.
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Stir in water and taco seasoning, stir over heat to combine.
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Add, chopped green chiles, chopped spinach and 3 tbsp. of chopped cilantro to skillet, stir over heat until spinach wilted.
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Whisk together eggs, milk and ricotta cheese (or blended cottage cheese).
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Stir 2/3 of shredded Monterey Jack cheese into egg mixture (reserve remainder)
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Place shredded hash browns in bottom of 9” x 13” casserole dish that has been coated with cooking spray. Sprinkle with salt.
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Spoon chicken taco mixture evenly over hash browns.
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Pour egg mixture over taco mixture.
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Top with remaining cheese.
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Bake for 50 minutes or until center set.
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Let cook 5 minutes before slicing into 12 squares.
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For meal prep, portions may be frozen in airtight container and then defrosted and reheated, as needed.
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