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Spicy Hatch Chile Breakfast Casserole Recipe

Samples provided

My favorite veggie season of the year is hatch chile season. This year, I have been cooking up a storm in my kitchen with fresh hatch chiles from Melissa’s Produce, and over the weekend, I made a tasty breakfast casserole using hatch chiles ~ that I couldn’t wait to share with all of you!

The breakfast casserole is ideal to make over the weekend so that your kids can re-heat it throughout the week before going off to school. It is packed with nutrition, and a little bit of heat to help wake them up on those early mornings before heading off to school. It’s simple and delicious ~ Enjoy!

PS. If you have kids who don’t like spice. Melissa’s Produce does offer mild peppers so they can still enjoy the authentic flavors.

Hatch Chile Breakfast Casserole

5 Roasted Melissa’s Produce Hatch Chiles
8 Eggs
1 1/2 cups of half-and-half
1 Tea. Salt
1 Tea. Pepper
1 Garlic clove
Nonstick cooking spray
3 Cups of shredded pepper jack cheese (Trader Joe’s)


1. Roast the hatch chiles on a grill for about 15-20 minutes.

2. Once the chiles are done roasting, remove the seeds and chop them.

3. In a casserole dish, coat it with nonstick cooking spray.

4. In a bowl, mix the eggs, half-and-half, garlic, salt and pepper. Blend well with a whisk.

5. In the casserole dish. Add a small amount of chiles, then cheese. Repeat (saving a small amount of chiles and cheese for the topping).

6. Pour the egg mixture over the chiles and cheese.

7. Top with remaining chiles and cheese.

8. Bake in an 350 degree oven for 45 minutes.

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