Chili Brunch

This is a make-ahead egg bake built for feeding a crowd on weekend mornings. A dozen eggs get mixed with four cups of shredded cheddar, cottage cheese, diced mild green chiles, and melted butter, then poured into a 9×13 dish. That’s it. Assemble, refrigerate overnight, and bake the next morning.

The cottage cheese does something you wouldn’t expect. It melts into the egg base and creates pockets of creamy tang throughout the casserole, keeping it moist instead of rubbery. The green chiles bring gentle warmth without real heat, making this kid-friendly while still interesting for adults.

A small amount of flour binds everything together so the bake holds its shape when you cut squares. Topped with a spoonful of salsa and sour cream, each serving has that Southwestern breakfast vibe that works just as well for a dinner.

Chef Tips

• Assemble the night before for best results. The overnight rest lets the flour hydrate fully, giving you a more even, custard-like texture.
• Grease the pan well. The cheese melts against the sides and sticks hard if you don’t.
• The center should be just set when you pull it from the oven. A slight jiggle is fine; it firms up as it cools. Overbaking dries out the eggs.
• Let it rest 10 minutes before cutting. Clean squares, not a sloppy mess.

Variations

• Add crumbled breakfast sausage or diced ham for a heartier version.
• Swap cheddar for pepper jack to amplify the chile flavor.
• Stir in diced bell peppers and onions for extra vegetables and color.