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Ever since we started raising chickens, we have more farm fresh eggs than we need. As a family of five, not only do we go through a lot of food but I have to get creative with recipes so that repeating ingredients doesn’t get boring. This is especially true with our massive collection of farm fresh eggs from our hens. This baked egg casserole is one of my favorite egg recipes! Green chili frittata is flavorful, savory and straight up delicious!
Although you don’t need to be raising chickens to make this recipe, it is a great recipe when you need to use up a lot of eggs in one recipe. It is also a great way to make a breakfast or brunch dish that serves a lot of people without having to fry up a dozen eggs on the skillet. Just throw all these ingredients together and pop it in the oven!
This green chili frittata is great for Easter brunch too! One of these casseroles will last our family at least a few days or up to a week. It is super easy to just store in the fridge and heat up in the morning.
We like topping our green chili frittata with sour cream, salsa or guac. You can add whichever toppings you want! Other options are fresh sliced tomato, avocado or chopped onions.
Green Chili Frittata Recipe
- Inspired by this Green Chili Frittata recipe
- 10 eggs
- 1/2 cup flour
- 1 teaspoon baking powder
- 1 stick melted butter
- 2 cups cottage cheese
- 1 pound Monterey Jack cheese
- 2-3 4 ounce cans diced green chilies (depending on your green chili preference)
- Grease a 9×13 baking dish
- Preheat oven to 350 degrees Fahrenheit
- Mix all ingredients together
- Add to the casserole dish
- Bake for 45 minutes
- Cut into squares and serve
- Optional: top with sour cream, guacamole or salsa
This recipe keeps well in the fridge and you can just cut and reheat squares as needed.
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