Green Chile Egg Casserole with Sausage & Roasted Squash
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Set your week up for success with this delicious & hearty egg casserole with green chiles! It’s smoky, sweet, spicy, and the perfect way to start the day.
What are Green Chiles?
Green chiles are a special type of pepper grown for their spicy, earthy flavor. True “Hatch” green chile is grown in the Hatch Valley region of New Mexico. Because of their popularity, they grow large amounts of them there and ship them all over. You can usually find them in season at many grocery stores!
After living in New Mexico for 6 years, I know the true deliciousness of real Hatch green chile. We actually buy fresh roasted Hatch green chiles here in Washington state now, peel them, and freeze them. We love adding them to Green Chile Chicken Stew, egg bakes, and literally anything else…
Equipment
To make this easy make-ahead breakfast casserole, you’ll want to gather a couple of baking kitchen supplies and tools.
- Baking sheet
- Knife
- Cheese grater
- 9 x 13 baking dish
Ingredients
- Breakfast sausage: Brown your favorite breakfast sausage ahead of time to toss into this easy overnight breakfast casserole.
- Large eggs: You’ll need over a dozen eggs, so this recipe is really packed with protein!
- Kosher salt: Since the cheese and sausage are salty, you only need a little kosher salt to season the eggs.
- Smoked gouda: This smoky cheese amps up the flavor from the green chile and melts into every bite.
- Roasted delicata squash: You can use leftover air fryer delicata squash to make this dish even faster!
- Roasted green chile: This is the best part! Use either canned green chile or thaw frozen green chile. Use any heat level you like.
How to Make Sausage Green Chile Breakfast Casserole:
- Pre-heat the oven to 425 degrees F.
- Slice delicata squash the long way and remove seeds. Slice into thin rounds, place on parchment paper, and toss with salt and pepper. Bake until crispy on the edges (around 20-30 minutes). I make this part in advance and use it as a salad topping! If you don’t have delicata, use your favorite winter squash! You can roast it for this recipe or used up leftover roasted squash. If the pieces are large, simply rough chop them so they are bite-sized.
- Start browning a pound of sage sausage.
- Once the squash is done, drop the heat to 350.
- Chop roasted squash into bite-sized chunks and place in 9 x 13 baking dish.
- Thaw and chop green chile, if using frozen. If using canned and chopped, no extra step necessary. Add green chile to the squash pieces in the pan and stir together.
- When sausage is done, remove from heat and let cool a few minutes.
- Start cracking eggs into a large bowl. Whisk egg batter smooth with salt.
- Shred smoked gouda.
- Add the sausage crumbles to the green chile and squash mixture. Stir until evenly distributed. Add about half of the smoked gouda shreds.
- Bake at 350 for 30 minutes. Allow to cool a few minutes if serving hot or cool completely if meal prepping!
Storing
Fridge: This green chile egg breakfast casserole reheats so well, and that’s one of the reasons I love it so much. Store it in a glass meal prep container and store in the fridge for 3-4 days. Microwave for one minute or pop it back in the oven for 10-15 minutes for a delicious breakfast!
Freezer: In the mood to meal prep? Make this sausage green chili breakfast casserole ahead of time and once cooled to room temperature, place it in an airtight container and freeze for up to 3 months.
Serving Suggestions
The southwest flavor that this green chili egg bake highlights is so easy to pair and garnish with. I love it with a side of hash browns, a dollop of sour cream on top, or a sprinkle of green onion (or red onions) to add some color. Sometimes, if I’m really craving some extra spice, and a dash of hot sauce does the trick.
This green chile breakfast casserole recipe is also the perfect dish for any brunch occasion! It serves a lot of people, and it comes together with just 20 minutes of prep. Next time you have friends or family coming to visit but don’t have time to make a fancy breakfast, this green chile casserole will save the day and impress everyone. Just tell the others to bring the stuff for mimosas!
Tips & Variations
- Make this while meal prepping your lunches! On Sundays, when I’m also prepping a hearty soup or stew for my weekday lunches, I like to get my egg bake in the oven at the same time. This makes sure meal prepping doesn’t take up my whole weekend mornings, but that I still had a fridge full of breakfasts and lunches! I prep my egg casseroles into individual slices and put them in these containers.
- This green chile egg casserole recipe goes great with other veggies too! I love taking advantage of in-season veggies and produce fresh from my garden. I’ve added tomato slices, sauteed greens, and even diced leeks or onion to this easy breakfast casserole recipe before to put a seasonal, fresh twist on it and it always turns out great!
- If you don’t have a 9×13 glass pan available, I’ve made this recipe in a cast iron skillet before like a frittata. Depending on the size of your cast iron, you might need to use less eggs for the egg mixture and a bit less time in the oven, but it’s a great way to put a rustic spin on this green chile breakfast casserole recipe.
- Roll this into a flour tortilla for quick breakfast burritos!
FAQs
In New Mexico, it is almost always called chile, especially when talking about mild green chiles. Chili, spelled with an “i,” usually refers to the final dish or, sometimes, the hot kind of chilis. When I get stumped, I just remember that the “chili” in traditional chili con carne is spelled with an “i,” and it’s spelled that way because it refers to the name of the final dish.
It’s always best to roast and peel your green chiles to remove the tough outer skin. In NM, they roast a bunch at once and you take them home to peel them. For a sausage green chili egg bake, you can either use thawed frozen green chile or canned green chile. Like most recipes, green chili casserole will probably taste better if you buy fresh green chiles, roast them yourself, and then peel and dice them – having never been frozen or canned, the diced green chilis will hold more fresh flavor and a nice texture.
The best cheese is your favorite cheese! Smoked gouda is a great choice for flavor and getting that perfect melty texture. Some of my other favorite options are Monterey jack cheese, mozzarella cheese, sharp cheddar cheese, pepper jack cheese, Colby jack, or just plain and simple American slices of cheese. I’ve even used cottage cheese before, and it melted down into a nice creamy finish. The great savory Mexican flavors of green chile pepper and egg casserole go well with almost any kind of cheese. Use what you have on hand!
Related Recipes
Light and Fluffy Cheese Scones
Brioche French Toast Casserole
30 Minute Instant Pot Butter Bean Chili
Green Chile Egg Casserole with Sausage & Roasted Squash
Equipment
- Baking sheets
- Knife
- Cheese grater
- 9 x 13 baking dish
Ingredients
- 1 lb sage sausage, browned
- 15 large eggs
- 1/2 tsp kosher salt
- 5 oz smoked gouda, shredded
- 1 1/2 cup roasted delicata squash
- 7 oz roasted green chile, chopped
Instructions
Roast the squash & brown sausage
- Preheat oven to 425.
- Slice the delicata squash length-wise. Remove seeds. Slice the squash into thin half-circles.
- Place on baking sheet. Coat with olive oil and sprinkle with salt.
- Brown sausage in a skillet.
- Roast at 425 for 20-30 minutes or until golden and crispy on the edges.
Assemble the ingredients
- Adjust oven temperature to 350.
- Rough chop the roasted squash and green chile. Add to baking dish with browned sausage. Stir until spread evenly.
- Shred the smoked gouda. Sprinkle half over ingredients in baking dish.
- Whisk eggs with 1/2 tsp of salt. Pour over mixture in baking dish. Top with remaining cheese.
- Bake at 350 for 30 minutes.
Lovely and hearty casserole!!
Anything with egg, count me in!! This looks so good! Thank you so much for bringing to this week’s Fiesta Friday party!
Looking for all the ways to use up squash! Thank you for sharing at Embracing Home and family this looks delish!
Yum. I love how you got the veggie in.
Thanks so much for sharing your awesome post with us at Full Plate Thursday,507! We featured your post this past week and hope you will come back to see us real soon!
Miz Helen