Chile Cheese Egg Squares
Elevate your breakfast or brunch spread with these irresistible Chile Cheese Egg Squares—an easy-to-make dish that’s bursting with Southwest-inspired flavors. Packed with fluffy eggs, a rich blend of cheddar and Monterey Jack cheeses, and the mild kick of diced green chiles, this baked egg casserole is a crowd-pleaser you can whip up in just 10 minutes of prep time. A hint of flour and baking powder creates a light, airy texture, while a touch of melted butter and milk ensures every bite is perfectly creamy. These golden, cheesy squares are baked to perfection in under 35 minutes, making them an ideal choice for feeding a hungry group or meal-prepping for the week. Serve warm as a hearty main or pair it with fresh fruit, toast, or a side salad for a complete meal. Simple ingredients, bold flavors, and no fuss—this recipe is a guaranteed hit!
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Recipe Information
Ingredients
- 10 Large eggs
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 4-ounce cans Diced green chiles (canned)
- 1 tablespoon All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Milk
- 2 tablespoons Unsalted butter (melted)
- Cooking spray or butter for greasing
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
In a large mixing bowl, crack the eggs and whisk them until fully beaten.
Add the milk, melted butter, and salt to the eggs, and continue whisking until combined.
In a separate small bowl, mix the flour and baking powder together, then gradually whisk this mixture into the wet ingredients until smooth and lump-free.
Stir in the shredded cheddar cheese, Monterey Jack cheese, and diced green chiles until evenly distributed in the batter.
Pour the egg mixture into the prepared baking dish, spreading it evenly with a spatula if needed.
Transfer the baking dish to the preheated oven and bake for 30 to 35 minutes, or until the top is golden and the center is set. A toothpick inserted into the center should come out clean.
Remove the dish from the oven and let the egg squares cool for about 5 minutes.
Cut into squares and serve warm as a main dish or side for breakfast or brunch. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 2275 mg | 758% | |
| Sodium | 5524 mg | 240% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.0 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 11.9 mcg | 60% | |
| Calcium | 2894 mg | 223% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1217 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
