Some recipes just feel like a warm hug, don’t they? This casserole has roots as a beloved family favorite, passed down and tweaked over the years, and it’s become one of those dishes I turn to again and again. It’s packed with zesty green chiles, savory olives, and loads of melty cheese – basically, all the good stuff!
Why should you make it? Because it’s incredibly easy, bursting with flavor, naturally low-carb and gluten-free, and an absolute hit whenever I serve it. Whether you need a simple weeknight dinner, a make-ahead breakfast, or something delicious for brunch, this casserole is your answer!
Why This Casserole Just Works
- Flavor Fiesta: Tangy green chiles, salty olives, zesty cumin, and two kinds of cheese create a delicious Southwestern-inspired flavor profile that’s totally addictive.
- Unbelievably Easy: Seriously, it’s mostly just opening cans, layering ingredients, whisking eggs, and baking. Minimal effort, maximum reward!
- Satisfying & Adaptable: It’s packed with protein thanks to the eggs and cottage cheese, keeping you full and happy. Plus, it’s naturally low-carb and keto-friendly!
Here’s What You’ll Need
Grab these simple ingredients:
- Large Eggs: 9 of them form the base.
- Cottage Cheese: 1 ½ cups (2% or 4% fat work great). Adds creaminess and a protein boost! See my note on rinsing below.
- Cheddar Cheese: 1 ½ cups shredded (about 6 oz). Sharp or medium cheddar is perfect.
- Diced Green Chiles: One 4 oz can. Use mild, medium, or hot – your choice! I usually use them undrained for extra flavor.
- Sliced Black Olives: One small 2.25 oz can, drained well.
- Green Onions: 3 tablespoons thinly sliced.
- All-Purpose Seasoning Blend: 1 ½ tsp. Pick one you like that goes well with eggs.
- Ground Cumin: ½ tsp. Adds that essential Southwestern warmth.
- Salt & Black Pepper: ¼ tsp each to start (optional salt, depending on your seasoning).
- Fresh Cilantro: Chopped, for garnish (optional, but recommended!).
- An 8×8 inch Square Baking Dish: The perfect size for this recipe.
Let’s Get Baking!
- Prep Time: First up, get your oven preheating to 375°F (190°C) with the rack in the center. Give your 8×8 inch baking dish a light grease.
- Cottage Cheese Quick Rinse (Optional!): If you like your cottage cheese curds more distinct, pop the 1 ½ cups into a fine-mesh strainer and give it a quick rinse under cold water. Gently press out the extra moisture and let it drain. If you like it creamier, just skip this step!
- Gather Your Layers: Make sure your green onions are sliced, olives are drained, and the can of green chiles is open (don’t drain unless you really want to).
- Layer it Up: Spread the cottage cheese (rinsed or not) evenly in the bottom of your greased dish. Sprinkle the shredded cheddar cheese over the cottage cheese. Scatter the sliced green onions, diced green chiles, and drained olives on top.
- Whisk the Eggs: In a large bowl, crack your 9 eggs. Add the all-purpose seasoning, ground cumin, salt (if using), and black pepper. Whisk vigorously until the eggs are completely beaten and uniform.
- Pour and Combine: Pour the seasoned egg mixture evenly over all the layered goodies in the dish. Use a fork to gently stir and poke around, making sure the egg mixture gets distributed throughout the cheese and veggies.
- Bake Until Golden: Carefully place the dish into the hot oven. Bake for 30 to 35 minutes. It’s done when the center is fully set (a knife inserted will come out clean) and the top is looking beautifully golden brown.
- Rest & Garnish: Let the casserole rest for about 5 minutes before slicing – this helps it hold together beautifully. Sprinkle with fresh chopped cilantro if you like. Serve warm with your favorite toppings!
Tips from My Kitchen
- Chile Heat: Choose your green chiles wisely! Mild is great for everyone, but medium or hot adds a lovely kick if you like spice.
- Salt Smart: Remember that cheese, canned chiles, and some seasonings contain salt. Taste your components and adjust the added salt accordingly. You might not need any extra!
- Cheese Swap: Monterey Jack or a Mexican blend cheese would also be delicious here instead of cheddar.
Southwestern Meal Prep Savior
This casserole is fantastic for meal prep!
- Bake Ahead: Cook the casserole completely, let it cool fully.
- Store it Right: Cover the dish tightly or cut into squares and store in individual airtight containers in the fridge for up to 4 days.
- Reheat or Eat Cold: Enjoy slices cold (yes, it’s good!), at room temp, or gently reheated in the microwave (start with 60 seconds) or toaster oven. It makes for super easy, flavorful breakfasts or lunches.
Serving Suggestions
This Low-Carb Green Chile & Cheese Casserole is amazing on its own, but even better with toppings! Try:
- Salsa or Pico de Gallo
- Sour Cream or Plain Greek Yogurt
- Guacamole or Sliced Avocado
- Your favorite Hot Sauce!
- Serve it as the star for breakfast/brunch or alongside a salad for a light dinner.
Low-Carb Green Chile & Cheese Casserole
This flavorful low-carb casserole features tangy green chiles, savory black olives, and a generous amount of cheese for a satisfying and easy meal. With cottage cheese added for extra protein, it's a great option for breakfast, brunch, or a light dinner.
Equipment
- 8x8 inch square baking dish
- Fine-mesh colander (optional, for rinsing cottage cheese)
- Large bowl
- Whisk or fork
Ingredients
- 9 large eggs
- 1 ½ cups cottage cheese 2% or 4% fat recommended
- 1 ½ cups shredded sharp or medium cheddar cheese approx. 6 oz or 170g
- 1 4 oz / 113g can diced green chiles, undrained preferred
- 1 2.25 oz / 64g drained weight can sliced black olives, drained
- 3 tablespoons sliced green onions
- 1 ½ tsp all-purpose seasoning blend
- ½ tsp ground cumin
- ¼ tsp salt or to taste, optional depending on seasoning blend
- ¼ tsp fresh-ground black pepper or to taste
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat Oven & Prepare Dish: Arrange an oven rack in the center and preheat to 375°F (190°C). Lightly grease an 8x8 inch square baking dish.
- Prepare Cottage Cheese (Optional Step): If you prefer distinct curds, place the cottage cheese into a fine-mesh colander. Briefly rinse with cold water, allowing the creamy liquid to wash away. Press gently to remove excess moisture and let it drain well while you prepare other ingredients. Otherwise, use cottage cheese directly.
- Prep Remaining Ingredients: Ensure green onions are sliced and black olives are drained. Open the can of green chiles (no need to drain unless you strongly prefer less liquid). Have cheeses measured.
- Layer Base Ingredients: Spread the drained (or unrinsed) cottage cheese evenly in the bottom of the prepared baking dish. Top with the shredded cheddar cheese. Scatter the sliced green onions, undrained diced green chiles, and drained sliced black olives over the cheese layer.
- Whisk Eggs & Seasonings: In a large bowl, crack the 9 large eggs. Add the all-purpose seasoning, ground cumin, salt (if using), and black pepper. Whisk vigorously until the eggs are well-beaten and uniform in color.
- Combine and Bake: Pour the seasoned egg mixture evenly over the layered ingredients in the dish. Use a fork to gently stir and distribute the cheese and vegetable mixture throughout the eggs.
- Bake: Place the dish into the preheated oven. Bake for 30 to 35 minutes, or until the center is fully set (a knife inserted should come out clean) and the top is lightly golden brown.
- Rest and Garnish: Let the casserole rest for 5 minutes before slicing. If desired, garnish with chopped fresh cilantro before serving. Serve warm with your favorite toppings like salsa, sour cream, or guacamole.
Notes
Tips:
- Rinsing cottage cheese is optional; skipping it results in a slightly creamier casserole.
- Use mild, medium, or hot diced green chiles according to your heat preference.
- Adjust salt based on the saltiness of your all-purpose seasoning and cheese.
- Calories: 286 kcal
- Protein: 23.3 g
- Fat: 18.9 g
- Carbohydrates: 5.9 g
- Fiber: 0.7 g
- Net Carbohydrates: 5.2 g
A Recipe to Share!
This casserole is pure comfort food with a zesty twist. It’s a recipe that’s meant to be shared and enjoyed, just like it has been in my family. I truly hope you love it as much as we do!
Happy Cooking!
