Chile-Cheese Brunch Casserole

May/June 1997, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.1 (16 votes)

Zesty and cheesy, this casserole is easy to make ahead of time for entertaining.

"I could only find the regular green chili's so put way less than the recipe called for. I also used Southwest flavor egg beaters and self rising flour. It came out fantastic. Fed it to a group of 8 teenagers who all loved it. "
Chile-Cheese Brunch Casserole

Makes: 12 servings

Active Time:

Total Time:


  • 6 corn tortillas
  • 5 large eggs
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large egg whites, or 1/4 cup dried egg whites reconstituted according to package directions
  • 2 16-ounce containers low-fat cottage cheese
  • 2 1/2 cups shredded extra-sharp Cheddar cheese
  • 4 4-ounce cans chopped mild green chiles
  • 1 cup prepared tomato salsa


  1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Toast tortillas: place one at a time directly on a burner (gas or electric) set at medium heat. Toast, turning frequently with tongs, until golden, 30 to 60 seconds. Cut tortillas into 1-inch-wide strips.
  3. Whisk 2 whole eggs in a large bowl until foamy. Add flour, baking powder and salt; whisk until smooth. Add remaining 2 whole eggs and egg whites and whisk until smooth. Add cottage cheese, Cheddar cheese, chiles and tortilla strips and mix with a rubber spatula. Pour into the prepared baking dish.
  4. Bake the casserole until set in the center and golden on top, 40 to 50 minutes. Let cool for 5 to 10 minutes. Cut into squares. Serve with salsa.

Tips & Notes

  • Make Ahead Tip: The casserole will keep in the refrigerator for up to 2 days. Reheat before serving.


Per serving: 225 calories; 10 g fat (5 g sat, 1 g mono); 96 mg cholesterol; 14 g carbohydrates; 21 g protein; 3 g fiber; 815 mg sodium; 142 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value), Calcium (23% dv)

Carbohydrate Servings: 1

Exchanges: 1 starch, 2 1/2 medium-fat meat

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