Hatch Chile Egg Casserole Recipe

Ash Tyrrell

Hatch Chile Egg Casserole Recipe

I still remember the first time I got my hands on real New Mexico Hatch chiles I knew right away they belonged in a breakfast casserole. I roasted a few, folded them into eggs, potatoes, and melty Monterey Jack, and slid the whole thing into the oven.

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Prep Time 20

Cook Time 45

Servings: 8

Ingredients Method Notes

Ingredients

10 large eggs – the base of the casserole; go for the freshest eggs you can find for the best color and flavor
1 cup whole or 2% milk – keeps the eggs light instead of dense
1 cup sour cream – this is the secret to a rich creamy texture and mellows out the chile heat
4 medium Hatch chiles roasted, peeled, and chopped – the whole reason for this dish; fresh roasted ones beat canned every time
2 medium russet potatoes about 1 pound, diced small – adds heartiness so this feels like a full meal
1 small onion diced – builds a sweet, savory base flavor
1 tablespoon vegetable oil – for sautéing the onion and potatoes until golden
1 teaspoon kosher salt divided – seasons every layer, not just the eggs
1 cup shredded Monterey Jack cheese – buy a block and shred it yourself for the meltiest results
Cooking spray for the baking dish – prevents sticking and makes cleanup easy
1 avocado sliced, for serving – adds cool creaminess against the smoky eggs
¼ cup fresh cilantro chopped, for serving – a bright, herby finishing touch

Method

Set your oven rack in the middle position and heat it to 375°F. While it warms up, coat your 9x13-inch baking dish with cooking spray or a light layer of oil. This keeps the eggs from clinging to the sides once they puff up in the oven.
Warm the oil in a large frying pan over medium heat until it shimmers. Add the onion and cook for about 5 minutes, stirring often, until it turns soft and translucent. Stir in the diced potatoes and chopped Hatch chiles, then season with half the salt so the vegetables start absorbing flavor right away.
Keep cooking the mixture, stirring occasionally, for about 10 to 12 minutes until the potatoes are fork-tender but not falling apart. This step matters because raw potatoes will stay crunchy even after baking, so don't rush it. Once they're tender, remove the pan from the heat and let it cool slightly.
In a large bowl, whisk together the eggs, milk, sour cream, and the remaining salt until completely smooth. The sour cream is what gives this casserole its signature creaminess, so don't skip it or swap it for plain yogurt if you can help it. Whisk until there are no streaks of egg white left.
Spread the cooked potato, onion, and chile mixture evenly across the bottom of your prepared baking dish. Pour the egg mixture over the top, then sprinkle the shredded Monterey Jack cheese evenly across the surface. Give the dish a gentle shake so everything settles into place.
Slide the dish into the oven and bake for 30 to 35 minutes, or until the eggs are puffed, golden on top, and set in the center. You can test doneness by inserting a knife in the middle it should come out clean, without a wet egg clinging to it.
Let the casserole rest for about 5 minutes once it comes out of the oven. This short rest allows the eggs to firm up slightly, so your slices hold together instead of falling apart when you serve them.

Notes

I always roast my own chiles when Hatch season hits, since the smoky char you get from a stovetop or broiler roast can't be replicated with canned chiles.
I let my eggs sit out for about 15 minutes before mixing, because room-temperature eggs blend more evenly and bake up fluffier.
I dice my potatoes small and uniform so they cook through at the same rate as everything else.
I shred my own cheese instead of buying pre-shredded bags, since the anti-caking coating on packaged cheese keeps it from melting as smoothly.
I cover the dish loosely with foil for the first 20 minutes if my oven runs hot, so the top doesn't brown before the center sets.