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Green Chiles Casserole

We’ve adapted some recipes from a delightful little book called Texas Morning Glory: Memorable Breakfast Recipes from Lone Star Bed and Breakfast Inns. The recipes were compiled by Barry Shlachter, the publisher of Cordon Bubba Texas Cuisine, Texas Braggin’ Rights, Tex Mex 101, and several other cookbooks. Barry is a business writer for the Fort Worth Star-Telegram and also writes a weekly beer column.

The dishes served at B&Bs tend to be foods that guests probably wouldn’t cook for themselves; however, we think the following recipe is both special and easy to make. So, until your next getaway, try this recipe, and evoke the relaxing, luxurious feeling of a B&B right in your own home. Yield: 8-10 servings

  • 10 eggs
  • 2 c. cottage cheese
  • 2 c. Monterey Jack or cheddar cheese
  • 2 (4.5-oz.) cans chopped green chiles
  • 1/2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt

Break eggs into a large bowl, and beat until light. Add remaining ingredients, blending thoroughly. Pour into a well-greased 2-qt. baking dish, and bake in a 350° oven for 1 hour, or until top of casserole is browned and center is firm. Cool for 5 minutes before slicing. Serve with salsa and sour cream.

Recipe from The Governor’s Inn in Austin.

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