Chile Tomato Casserole

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Chile Tomato Casserole
Prep Time
15 min
Cook Time
40 min
4 servings
Recipe by:

Casseroles are the perfect dish to make savory or sweet!


  • 4 Eggland’s Best Eggs (large)
  • 1 medium sized onion, chopped
  • 1 medium sized russet potato, grated
  • 2 medium sized tomatoes, sliced
  • 2-4 slices of bread, cubed
  • 2-6 chiles based on how spicy you like it
  • ⅓ rcup whole milk
  • ⅓ rcup sour cream
  • 1 cup Monterey jack cheese, shredded
  • Fresh cilantro, finely chopped
  • 1 tablespoon scallion onions, finely chopped
  • Seasoning of your choice - I used garlic powder, onion powder, italian seasoning mix, smoked paprika, kosher salt and black pepper


Serving Size
18 g
  Saturated Fat
9 g
212 mg
309 mg
19 g
Dietary Fiber
2 g
17 g

Preheat the oven to 350F.

In the meantime, heat oil in a frying pan and saute onion until softened. Add the potato, chilies, a bit of salt, pepper and saute until cooked.

Grease a casserole dish with non-stick cooking spray and layer the dish with bread cubes, followed by the sautéed mixture, followed by tomato slices (add as many layers as you’d like).

Top it off with a layer of cheese.

In a bowl, whisk eggs, milk, sour cream, cilantro and seasoning until the mixture is fluffy.

Pour the mixture over the casserole dish.

Bake for 40-45 minutes or until the top is golden brown. Test by inserting a knife in the middle, if it comes out clean then the casserole is done.

Remove the casserole, let it cool for about 5-10 minutes.

Garnish with cilantro and scallion onions, slice and serve!

Filed Under: Breakfast and Brunch, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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