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Cheesy Chicken and Chile Breakfast Casserole

Cheesy Chicken and Chile Pepper Breakfast Casserole
Ronnie Woo
Cook Time:
40 mins
Prep Time:
5 mins

Chef notes

This is one of my go-to brunch recipes because it's inexpensive and so easy to throw together with minimal ingredients of leftovers. The result is a hearty and luxurious breakfast dish that also happens to work well for dinner.

Technique tip: Don't overbake the casserole; it should be just set but not rubbery.

Swap option: Use any type of diced vegetables instead of chile peppers.


  • Olive oil, for greasing
  • 2 cups shredded Mexican blend cheese, divided
  • 3 4-ounce cans diced green chiles
  • 3 cooked chicken thighs, chopped
  • 4 eggs, lightly beaten
  • 1/4 cup half-and-half or heavy cream
  • Salt and freshly ground black pepper
  • Chopped cilantro, for garnish



Preheat the oven to 375°F.


Using olive oil, grease the bottom and sides of a casserole dish. Sprinkle half of the cheese onto the bottom of the casserole dish. Next, layer the green chiles on top of the cheese followed by the chicken thighs.


In a large bowl, whisk together the eggs, half-and-half, salt and ground black pepper. Evenly pour over the rest of the casserole ingredients. Sprinkle the second half of cheese over top and bake for 35-40 minutes, until eggs are set in the middle and cheese has browned.


Garnish with chopped cilantro before serving.