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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Zucchini and Green Chile Egg Breakfast Casserole

[heart_this] · Oct 8, 2009 · 43 Comments

Zucchini and Green Chile Breakfast Casserole

With all of the great fall produce around it seems that I have not had zucchini in a while and I think that I may been having withdrawal symptoms. This recipe for a zucchini and green chili breakfast casserole from Kalyn’s Kitchen has been on my mind since I saw it and I finally had to give in and make it. I have made and enjoyed egg breakfast casseroles with jalapenos and baked egg dishes with zucchini in the past, and I liked the sound of combining the zucchini with the spicy green chilies in an egg breakfast casserole. I stuck fairly close to the recipe, though I decided to use grated zucchini as I like the way that it melds in without disturbing the overall texture of the baked egg too much. I also had an almost finished jar of pickled jalapeno peppers that I added for a bit of extra heat. Egg casseroles like this are as easy to make as; mix, pour and bake and they make a lot so you have leftovers for a few really quick and tasty breakfasts during the week. This zucchini and green chili egg casserole turned out as well as I had been anticipating! I served the casserole with some salsa and a dab of sour cream and it made for a breakfast with a kick that really gets you going in the morning!

Zucchini and Green Chile Egg Breakfast Casserole

Zucchini and Green Chile Egg Breakfast Casserole

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 6
ingredients
  • 10 eggs
  • 1 1/2 cup zucchini (grated, squeezed and drained)
  • 1 cup cottage cheese
  • 1 (4 ounce) can green chilies (drained)
  • 1 cup cheddar cheese (grated)
  • salt and pepper to taste
directions
  1. Mix everything in a bowl.
  2. Pour the mixture into a greased 8 inch square baking pan.
  3. Bake in a preheated 375F/190C oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.
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Breakfast, Egg, Food, Gluten-free, Low-carb, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Queen B. says

    October 9, 2009 at 12:26 am

    most perfect combo.
    ever.

    Reply
  2. Lady P says

    October 9, 2009 at 12:46 am

    yes yes YES! i still have lots of zucchini left to deal with – ahhhh, i love the way you think
    and cook

    Reply
  3. Kalyn says

    October 9, 2009 at 3:16 am

    So glad you liked it, and I do like your idea of using grated zucchini!

    Reply
  4. Nina Timm says

    October 9, 2009 at 3:21 am

    I ma so glad tomorrow morning is Saturday so I can make this for a easy late morning breakfast…..

    Reply
  5. GarlicBOSS says

    October 9, 2009 at 4:21 am

    Kevin, this recipe is delicious…thanks

    Reply
  6. Rosa's Yummy Yums says

    October 9, 2009 at 6:20 am

    That dish looks really tasty and appetizing!

    Cheers,

    Rosa

    Reply
  7. Joanne says

    October 9, 2009 at 10:17 am

    Sounds like a great way to start off the day!

    Reply
  8. mirtilla says

    October 9, 2009 at 12:16 pm

    Molto buono…

    Reply
  9. Anna says

    October 9, 2009 at 12:39 pm

    Hi Kevin! This is my first time on your blog, and I am mightly impressed. As a fellow Toronto-based blogger, it is great to know what is cookin' around here.

    I love egg casseroles, by the way, so I am inspired by yours. Might be just the thing for brunch for my huge family gathering this weekend….

    Reply
  10. Lea Ann says

    October 9, 2009 at 12:40 pm

    Looks delicious! I love cottage cheese/egg based quiche type dishes. This is a new one for me. Saving the recipe

    Reply
  11. Carrie says

    October 9, 2009 at 12:59 pm

    Such a different breakfast. It looks perfect!

    Reply
  12. CinnamonQuill says

    October 9, 2009 at 2:02 pm

    Oh, I think green chiles would really spice up zucchini! How I love zucchini, but it always needs a little something to boost its flavor. You've done it again!

    Reply
  13. Dawn says

    October 9, 2009 at 2:55 pm

    ohh I would eat this with a big ole chunk of kimchee.
    nice!

    Reply
  14. Ben says

    October 9, 2009 at 2:55 pm

    That looks great for lunch right now.

    Reply
  15. Barbara says

    October 9, 2009 at 4:08 pm

    Looks good! It would be a super brunch dish- or weekend breakfast when you can take time. Yum!

    Reply
  16. Elra says

    October 9, 2009 at 4:40 pm

    Hmmm, that look really yummy. I want to have breakfast like everyday!

    Reply
  17. Frenchie says

    October 9, 2009 at 4:45 pm

    It's so funny, so often when I click on a photo on Tastespotting or Foodgawker it leads me back here. Just goes to show I really like what you make, because I am always drawn to the photos without even knowing it's yours. You have a great blog here with amazing recipes. Great job.

    Reply
  18. George Gaston says

    October 9, 2009 at 5:00 pm

    Kevin… I have guest coming next weekend and this breakfast casserole will be perfect for Saturday morning. Many thanks for posting.

    Reply
  19. teresa says

    October 9, 2009 at 5:25 pm

    gorgeous! this looks delicous!

    Reply
  20. Jenn says

    October 9, 2009 at 8:38 pm

    How long do you think it would take me from fly from LA to Toronto just to get a nice big slice of this? *drool*

    Reply
  21. Cathy - wheresmydamnanswer says

    October 9, 2009 at 8:53 pm

    What a incredible combination. I am excited to make this for my next brunch!

    Reply
  22. [email protected] says

    October 9, 2009 at 10:01 pm

    Is it the cottage cheese that makes it look so fluffy?

    It looks fantastic! Thanks for sharing Kevin

    Reply
  23. Homecooked says

    October 9, 2009 at 11:39 pm

    Delicious way to start the day! Looks great!

    Reply
  24. hannah | honey & jam says

    October 10, 2009 at 12:18 am

    I have this thing for breakfast casseroles, this one looks perfect.

    Reply
  25. Chris says

    October 10, 2009 at 2:28 am

    At first glance of the pic, I was sure that this was some derivative of corn bread because of the beautiful gold color. I looked at the ingredient list, back at the picture, back at the list….nope.

    Great job, Kevin. I'm going to give this one a go.

    Reply
  26. Deborah says

    October 10, 2009 at 4:30 am

    A perfect breakfast!

    Reply
  27. Peabody says

    October 11, 2009 at 9:21 am

    Yay for another vegetarian dish. This looks yummy, and I love the use of the zucchini.

    Reply
  28. Heidi says

    October 14, 2009 at 3:30 am

    I recently found your blog and have become addicted! Great recipes!!! Thanks

    Reply
  29. kanadiyah says

    October 22, 2009 at 4:57 pm

    Mmm looks tasty…. but I think it makes too much for a single person, if I want to halve the recipe is it as easy as halving the ingredients? What about the cooking time? I am a total newbie at cooking so I would appreciate your advice 🙂

    Reply
  30. Kevin says

    October 22, 2009 at 10:08 pm

    kanadiyah: I cut this recipe into 6 pieces and had one piece for breakfast each morning for the whole week. You could easily cut the recipe in half by halving all of the ingredients. I would also try to use a smaller baking dish. I would start looking to see if it was set at about the 15 minute marker and it should be done by the 25 minute marker at the latest.

    Reply
  31. Jeannie D says

    September 4, 2011 at 10:00 pm

    This was sooooo delicious and even better the next day!

    Reply
  32. BrownieSugar says

    May 23, 2012 at 8:51 pm

    I love this casserole, but am not a cottage cheese fan. Can I omit it?

    Reply
  33. Kevin says

    May 24, 2012 at 10:29 am

    BrownieSugar: You will not really taste the cottage cheese in the casserole but you could replace it with something like cream or even ricotta.

    Reply
  34. Anonymous says

    August 24, 2012 at 3:30 pm

    Can I make this ahead and refrigerate?

    Reply
  35. Kevin says

    August 24, 2012 at 6:31 pm

    Anonymous: Yes this will keep in the fridge for a few days. I like to make it on the weekend and then enjoy it for quick breakfasts during the week.

    Reply
  36. Elizabeth Campbell Duke says

    December 24, 2013 at 5:59 pm

    Looking forward to this – it's waiting to be cooked tomorrow morning for our Christmas breakfast. I knew there was a reason those crushed chillies were calling me as I was shopping the other day.

    Reply
  37. kevin says

    December 24, 2013 at 6:21 pm

    Elizabeth Campbell Duke: Enjoy!

    Reply
  38. Vikki Gray says

    May 8, 2014 at 12:16 am

    Have you ever doubled in a 9 x 13 dish?

    Reply
  39. kevin says

    May 15, 2014 at 9:36 am

    Vikki Gray: It will work, you will just need to watch the bake time as it may be a bit longer.

    Reply
  40. Angela says

    December 7, 2017 at 7:30 am

    Hi, this looks great and I would like to make if for a family brunch on Saturday.
    Quick question as I have never used canned green chilies. Do they make the dish at all 'hot'? I ask as there are kids…
    Thanks in advance.
    Angela

    Reply
  41. kevin says

    December 7, 2017 at 2:26 pm

    Angela: The canned green chilies are pretty mild but you can taste test them when you open the can and only add half if you think that would be better for them. Enjoy!

    Reply
  42. Whitney says

    July 19, 2020 at 12:23 pm

    Do you have the nutrition facts for this recipe?

    Reply
  43. Laurie says

    August 12, 2022 at 10:29 am

    Our season was late; the garden was a month behind. I figured we’d not see any good zucchini until late August.
    Wrong. They’re all over the counter! Beautiful Italian cocozelles, the tastiest of all zucchini. So I’m making this bake for breakfast this morning, Kevin. Husband is going to start whining about too much zucchini soon, but so far, he’s eaten zucchini fritters, zucchini lasagna, and tonight he’ll have one of your Mexican style zucchini recipes for dinner. Would you like some zucchini? I have plenty.

    Reply

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