Best Green Chili Breakfast Tortilla Cups Recipes

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GREEN CHILE EGG CASSEROLE



Green Chile Egg Casserole image

This green chile egg casserole is a favorite for brunch or morning pot lucks! It has a great mexican flavors without being spicy, so it is friendly for adults and children alike.

Provided by Kimber

Categories     Breakfast     Brunch

Time 35m

Number Of Ingredients 7

6 oz monterey jack cheese (grated)
8 oz sharp cheddar cheese (grated)
7 oz canned mild chopped green chiles
2 tbsp flour
1/2 cup milk
8 eggs
Salt & pepper to taste

Steps:

  • Preheat the oven to 350˚F.
  • Mix the cheeses and then sprinkle 1 cup of the cheese (about 2/3) in the bottom of a casserole dish. Then dollop the green chiles evenly over the cheese.
  • Place the flour in the bottom of a bowl and use a whisk to slowly mix in a little of the milk to make a paste, then continue to pour the milk in while whisking until it is all smoothly combined. Then add the eggs into the milk, season with salt and pepper, and use the whisk to combine well. Pour the mixture into the casserole dish over the cheese and chiles.
  • Top the casserole with remaining cheese and then bake on the middle rack of the oven for 25-35 minutes or until eggs are set in the middle.
  • Remove from oven and let sit for 5 minutes then serve hot. Enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 255 kcal, Carbohydrate 4 g, Protein 17 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 231 mg, Sodium 425 mg, Sugar 1 g, UnsaturatedFat 1 g

GREEN CHILI EGG CASSEROLE



Green Chili Egg Casserole image

Green Chili Egg Casserole is an easy overnight breakfast casserole that is perfect for Christmas morning or any brunch occasion all year long!

Provided by Amy Nash

Categories     Breakfast

Time 45m

Number Of Ingredients 8

12 large eggs
1/2 cup all-purpose flour, (scooped and leveled (70g))
1 teaspoon baking powder
1/2 teaspoon salt
1 pint cottage cheese ((about 2 cups))
3 cups shredded Mexican cheese blend ((or any combination of cheddar, monterey jack, and pepper jack))
6 Tablespoons salted butter, (melted)
8 ounces mild diced green chilies

Steps:

  • Preheat oven to 350 degrees F. Butter a 9x13-inch baking dish.
  • In a large bowl using an electric hand mixer or stand mixer, beat eggs until light.
  • Add flour, baking powder, and salt. Mix well.
  • Add cottage cheese, Mexican cheese blend, butter, and green chilies. Mix until combined. Pour into prepared baking dish. Bake immediately or cover and refrigerate overnight.
  • Bake, uncovered, for 35-40 minutes or until edges on top are browned and center is set and appears firm. Cool 5 minutes before cutting and serving.

Nutrition Facts : Calories 275 kcal, Carbohydrate 7 g, Protein 17 g, SaturatedFat 10 g, Cholesterol 212 mg, Sodium 658 mg, Sugar 2 g, Fat 20 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 7 g, ServingSize 1 serving

NANA'S GREEN CHILE MAKE-AHEAD BREAKFAST CASSEROLE



Nana's Green Chile Make-Ahead Breakfast Casserole image

A delicious, easy casserole with sausage, eggs, sour cream, cheese and green chiles--make ahead the night before for a easy, "you'll-want-seconds" meal. This recipe must be prepared the night before it is to be baked.

Provided by Trisha

Categories     Breakfast and Brunch     Eggs

Time 9h25m

Yield 8

Number Of Ingredients 8

½ cup salted butter, divided
5 slices white sandwich bread, or as needed
1 pound bulk pork sausage
12 large eggs
⅓ cup sour cream
1 teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 (4 ounce) can chopped green chilies

Steps:

  • Butter the bottom and sides of an 8 1/2x11-inch baking dish with butter.
  • Use remaining butter to coat 1 side of each bread slice. Place bread butter-side down in the prepared pan until entire bottom is covered in a single layer.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, crumbly, and almost fully cooked, about 5 minutes. Sprinkle sausage over bread in an even layer.
  • Beat eggs, sour cream, and pepper with either a whisk or electric beater. Pour evenly over sausage.
  • Mix Cheddar cheese and green chiles together in a separate bowl. Sprinkle evenly over the egg mixture. Cover and put in the refrigerator for 8 hours, to overnight.
  • To bake: Do not preheat the oven. Place, uncovered, in an oven and set to 350 degrees F (175 degrees C). Bake until brown on top, about 1 hour.

Nutrition Facts : Calories 532.9 calories, Carbohydrate 10.6 g, Cholesterol 375.9 mg, Fat 43.1 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 21.2 g, Sodium 1144.3 mg, Sugar 1.9 g

GREEN CHILI EGGS



Green Chili Eggs image

Eggs, milk and chopped green chilies combine for a quick and easy breakfast or breakfast-as-a-light-dinner casserole.

Provided by Nancy Scoggins Keithley

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 45m

Yield 6

Number Of Ingredients 5

6 eggs
2 tablespoons milk
1 tablespoon all-purpose flour
2 cups shredded Cheddar cheese
2 (4 ounce) cans chopped green chilies

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
  • Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
  • Bake in the preheated oven until the center is set, about 35 minutes.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 4 g, Cholesterol 226 mg, Fat 17.6 g, Fiber 0.5 g, Protein 16.3 g, SaturatedFat 9.6 g, Sodium 743.9 mg, Sugar 2 g

GREEN CHILE BRUNCH BAKE



Green Chile Brunch Bake image

It's easy to make this ahead in a 13x9 inch pan. It's filling, perfect for a crowd, and helps busy moms out. -Trista Thinnes, Fort Worth, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

1 pound bulk pork sausage
10 cups cubed day-old French bread
2 cups shredded sharp cheddar cheese
1 can (4 ounces) mushroom stems and pieces, drained
5 green onions, chopped
6 large eggs
2-3/4 cups half-and-half cream
1 can (4 ounces) chopped green chiles, drained
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
1/4 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain and set aside. Place bread cubes in a greased 13x9-in. baking dish. Top with cheese, mushrooms, green onions and cooked sausage., In a large bowl, whisk remaining ingredients. Pour over layers. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until a knife inserted near the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before cutting.

Nutrition Facts : Calories 503 calories, Fat 34g fat (16g saturated fat), Cholesterol 239mg cholesterol, Sodium 1052mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

NEW MEXICO GREEN CHILE BREAKFAST BURRITOS



New Mexico Green Chile Breakfast Burritos image

Hatch green chile from New Mexico may be the most addictive substance on Earth. At the famed Chicago Dog in Santa Fe, New Mexico, they will line up in a blizzard to get their variation of this recipe. Dozens of local Santa Fe eateries, stands, gas stations and taco trucks make their own variation. This may be on the Heart Association hit list, but you will die with a smile on your face.

Provided by The Jazz Chef

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 40m

Yield 6

Number Of Ingredients 13

4 potatoes, shredded
1 small onion, finely chopped
1 clove garlic, minced
1 (8 ounce) container frozen Hatch, New Mexico green chile peppers
½ cup chicken broth
12 strips bacon
⅓ cup vegetable oil
1 tablespoon onion powder
salt and pepper to taste
6 (10 inch) flour tortillas
butter flavored cooking spray
12 extra large eggs, beaten
2 cups shredded Cheddar cheese

Steps:

  • Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
  • Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
  • Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
  • Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
  • Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
  • Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
  • Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

Nutrition Facts : Calories 872.9 calories, Carbohydrate 66.4 g, Cholesterol 491.6 mg, Fat 49.7 g, Fiber 5.8 g, Protein 40.2 g, SaturatedFat 17.4 g, Sodium 1291.1 mg, Sugar 5.1 g

GREEN CHILI BREAKFAST TORTILLA CUPS



Green Chili Breakfast Tortilla Cups image

Yum! This recipe is perfect if you're hosting a buffet breakfast or brunch. It's a healthier breakfast option. You can bake a bunch of these and people can grab their individual serving. We did add bacon when testing and loved the smoky flavor. We loved the mix of cilantro, with green chilis and cheese. Cumin flavor stands out too. One of these is very filling.

Provided by Tommy Curtis @safetyjedi

Categories     Breakfast Casseroles

Number Of Ingredients 8

12 - eggs, I use Egglands Best but you can also substitute Egg Beaters or egg whites
12 ounce(s) sharp cheddar cheese, shredded
1/4 cup(s) fresh or dried cilantro
12 - corn tortillas
2 teaspoon(s) cumin
2 can(s) whole or chopped green chilies, 4 oz each
- bacon bits or cooked sausage (optional)l; about 1/3 cup
2 teaspoon(s) lemon pepper or lime pepper seasoning salt

Steps:

  • Preheat oven to 400 degrees. Spray a non-stick muffin pan with cooking spray.
  • Heat tortillas in microwave for 45 seconds.
  • Mix together eggs, cilantro, cumin, and lemon or lime pepper seasoning salt.
  • Place one tortilla in each muffin cup, folding in to fit.
  • Place about 1/2 ounce of cheese in the bottom.
  • If using meat, sprinkle a small amount into the tortillas.
  • Place a small amount of green chilies on top of the cheese.
  • Pour egg mixture on top leaving a little room.
  • Top with remainder of the ounce of cheese.
  • Bake at 400 degrees for 15-20 minutes. Let cool a little bit before eating, they are really hot.

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