Rosie S Eggs Mexicana Chile Casserole Recipe

Spice up your weekend brunch with Rosie's Eggs Mexicana Chile Casserole! This cheesy, chili-infused egg bake is a crowd-pleaser, perfect for a lazy Sunday morning or a festive gathering. Elevate the flavor with jalapeño jack cheese (optional) for an extra kick! A recipe courtesy of the Gosby House Inn.

Prep Time 15 mins
Cook Time 40 mins
Calories 451.1 kcal
Protein 59g
Rating 4.9 (10 Reviews)
Rosie S Eggs Mexicana Chile Casserole

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rosie S Eggs Mexicana Chile Casserole

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Rosie S Eggs Mexicana Chile Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Rosie S Eggs Mexicana Chile Casserole

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, whisk together 6 large eggs, 1/4 cup (57g) melted butter, 1/4 cup (30g) all-purpose flour, and 1 teaspoon baking powder until smooth.
  3. Stir in 1 cup (200g) shredded cheddar cheese, 1/2 cup (100g) shredded Monterey Jack cheese, and 1/2 cup (70g) chopped canned green chilies. (Optional: Add 1/4 cup (50g) shredded jalapeño jack cheese for extra spice).
  4. Pour the egg mixture into a well-greased 9-inch quiche pan or deep-dish pie plate.
  5. Bake for 10 minutes at 400°F (200°C).
  6. Slice 1 medium tomato and arrange it evenly over the top of the casserole.
  7. Reduce oven temperature to 350°F (175°C).
  8. Continue baking for another 20 minutes, or until the casserole is set and lightly golden brown.
  9. Let cool slightly before serving. Garnish with sour cream and salsa.

Nutrition Information (Approximate per serving)

Sodium

43 g

Sugar

15g

Fat

87g

Carbs

3g