Fiesta Egg Casserole With Peppers and Cheese

Fiesta egg casserole
Diana Rattray
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
258 Calories
19g Fat
4g Carbs
16g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 258
% Daily Value*
Total Fat 19g 25%
Saturated Fat 9g 47%
Cholesterol 315mg 105%
Sodium 690mg 30%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 2%
Total Sugars 2g
Protein 16g
Vitamin C 69mg 344%
Calcium 249mg 19%
Iron 2mg 9%
Potassium 223mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

An egg breakfast casserole is the perfect dish for a holiday or weekend breakfast or brunch. The breakfast casserole can be prepared the night before, so all you have to do is take it out of the refrigerator and pop it in the oven in the morning. Round out the breakfast with sliced fresh fruit or berries and ham, sausage, or bacon, if you like.

This is a simple and tasty Tex-Mex style breakfast casserole, made with green chile peppers, eggs, and cheese. It's a meat-free casserole, but it's versatile enough to add or substitute ingredients as you like. Feel free to add sliced or chopped fresh tomatoes to the top just before baking, or use some red chile peppers for extra color. You could also add some breakfast diced ham or crumbled bacon or sausage after the cheese layer for a heartier casserole. Add some extra shredded cheese to the casserole about 5 minutes before it's done.

This recipe makes enough for four people. Double the recipe and bake it in a 2-quart baking dish for a larger family.


  • 6 large eggs

  • 1/2 cup half-and-half, or heavy cream

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 1 (4-ounce) can chopped green chile peppers, drained

  • 1 cup shredded cheddar jack cheese

  • 1 tablespoon unsalted butter, for the pan

Steps to Make It

  1. Preheat the oven to 325 F.

  2. Lightly butter a 1-quart baking dish or pie plate.

  3. In a medium bowl combine the eggs, half-and-half or cream, salt, and pepper; whisk the mixture until it is smooth and well blended. Stir in chopped green chile peppers.

  4. Sprinkle the shredded cheese over bottom of the prepared baking dish and then pour the egg mixture over the shredded cheese.

  5. Bake the casserole for 25 to 30 minutes, or until set. 

  6. If desired, broil for a minute or two to brown the top.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

Recipe Variations

  • Use part pepper-jack cheese if you like extra heat.
  • Sprinkle about 1/2 cup of diced tomatoes over the casserole before it goes into the oven, or top it with tomato slices.
  • Add about 1/4 cup of diced ham and some finely chopped onions bell peppers to the egg mixture and omit the chile peppers.
  • Add sauteed sliced mushrooms to the egg mixture along with the chile peppers.