Green Chile Cheese Breakfast Bake – Quick & Easy

A quick and easy Green Chile Cheese Breakfast Bake with the toast baked in. A great use for stale bread or cornbread. |

This Green Chile Cheese Breakfast Bake is not only just a quick & easy breakfast dish, but it is also a great way to use up leftover cornbread or pretty much any stale bread you have available.  There are no exact measurements for the ingredients.  It’s basically some green chile and cheese piled on top of stale bread, covered with whisked eggs and spices, and baked.  It’s hearty, spicy, high in protein and a delicious way to start the day.

Green Chile Cheese Breakfast Bake

A quick and easy Green Chile Cheese Breakfast Bake with the toast baked in. A great use for stale bread or cornbread. #hatchchile #greenchile #leftovers @mjskitchen

A quick and easy Green Chile Cheese Breakfast Bake with the toast baked in. A great use for stale bread or cornbread. #greenchile #leftovers |
Print or Save Recipe
Green Chile Cheese Breakfast Bake Recipe
15 mins
35 mins
Total Time
50 mins

Aside from being tasty and spicy, this breakfast bake is a great way to use stale bread or cornbread. It's also a wonderful way to start the day.

"*" See Kitchen Notes for more information or links to special ingredients.

Course: Breakfast
Cuisine: American, New Mexico, Southwestern
Yields: 2 servings
Recipe Author: MJ of MJ's Kitchen
The amount of ingredients are not exact.
  • At least 1 cup leftover cornbread or any stale bread*
  • ~ 1 Tbsp. butter
  • ~½ cup diced onion*
  • ~½ cup roasted green chile, chopped
  • ½ - 1 cup Monterey Jack or Cheddar Cheese cheese*, grated
  • 4 eggs
  • 2 Tbsp. milk or cream
  • ½ tsp. Mexican oregano or regular oregano*
  • ½ tsp. mustard powder*
  • ½ tsp. black pepper*
  • ¼ tsp. salt*
  • 1/4 cup black olives chopped (optional)
You'll need either 2 au gratin dishes or one small casserole dish. If using 2 dishes, divide the ingredients evenly.
  1. Preheat oven to 350ºF for 2 au gratin dishes or 375ºF of single casserole dish.
  2. Butter the bottom and sides of the dishes.
  3. Crumble the cornbread or stale bread evenly across the bottom of the dishes. Place in the oven for 10 minutes or until the cornbread starts to lightly toast. Remove from the oven.
  4. While the cornbread is toasting, in a bowl, beat the eggs. Add the milk, oregano, mustard powder, salt and pepper. Whisk for a couple of minutes.
  5. Spread the onion, green chile, olive (if using) and cheese evenly across the cornbread.

  6. Pour the egg mixture over the green chile, onions and cheese.
  7. Bake for 25/35* minutes or until center is firm.
  8. Remove from oven and let cool about 5 minutes before serving.
Kitchen Notes

Leftover bread / cornbread – The amount of bread you use is variable. For me, the ideal amount is about 1/2 cup per serving. You only need a sparse layer on the bottom of the dish. Too much bread and the result will be too bready and not enough of the green chile and egg flavor.


Onion – Because the onion is initially raw, it maintains some crispiness in the baking process. Sweet onion yields a mild onion flavor, whereas other onions yield a little more intense onion flavor (which I love). If you’re not an onion fan, use the sweet onion or substitute the onion with bell pepper or some other vegetable.


Cheese – A Mexican cheese like Cojita or Queso Fresco also works. It just doesn’t melt as much as the Jack or cheddar, but it provides it’s own unique flavor which is complementary to the green chile.


Spices – A variety of herbs and spices can be used. Just try to make what you use complementary to the green chile. Many times I just use 1/2 teaspoon green chile spice blend.


Dishes: au gratin or casserole – Personally, I prefer using the au gratin dishes. The dish does bake faster and it’s fun eating out of the baking dish.


Baking time - The single servings cook faster (25 minutes). The single casserole dish usually requires at least 35 minutes.




A quick and easy Green Chile Cheese Breakfast Bake with the toast baked in. A great use for stale bread or cornbread. #greenchile |

Bobby and I love starting our day with a chile breakfast.  Because we both just love chile, it doesn’t really matter whether it’s green or red or both.  In addition to this Green Chile Breakfast Bake, here are some of our other favorite breakfast chile dishes.

Grits and Green Chile (our absolutely favorite during the colder months)

Migas (Eggs, Green Chile and Tostadas)

Southwestern Pileup (with red)

Huevos Rancheros (with red or green or both)

Chile Relleno Quesadilla


If you can’t get green chile locally be sure to check out my list of suppliers for fresh (when in season) and frozen chile (year round).  Click for a list of New Mexico Green Chile Suppliers.

Click this link for more green chile recipes:  Index of Green Chile Recipes




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43 Responses to “Green Chile Cheese Breakfast Bake – Quick & Easy”

  1. Anna @ shenANNAgans September 2, 2017 at 6:50 pm #

    What a fabulous idea. Because we make homemade bread in our house, we tend to slice the loaf up and freeze individual slices, but every bit of the loaf is used, consequently we are sometimes left with about half a dozen slices of ends – like now. Guess whose going to have a crack at this little brekky dish. Uhuh! That’d be me.

  2. Raymund August 13, 2017 at 12:12 am #

    Ohhh nice one! great to wake you up in the morning

    • mj August 13, 2017 at 11:44 am #

      Thanks Raymund!

  3. Carol at Wild Goose Mama August 11, 2017 at 8:07 pm #

    I love love breakfast food. I would be very likely to fix this dish for dinner. In fact I wish I had leftover cornbread sitting in my kitchen as we speak, because I am STARVING! Okay maybe I could live easily or week or two or maybe three on my
    fat ‘reserves’, but let’s don’t get technical. It’s a simple recipe that is wonderful. Hey, simply wonderful! I could have just said that and be done with it. Lol

    • mj August 13, 2017 at 11:44 am #

      Oh those wonderful fat reserves. What would we do without them? 🙂 Thanks so much for dropping by. Hope you’re doing well!

  4. Evelyne CulturEatz August 11, 2017 at 1:59 pm #

    Oh lovely, perhaps tomorrow’s breakfast for me lol ?

    • mj August 13, 2017 at 11:43 am #

      Thanks Evelyne!

  5. Easyfoodsmith August 8, 2017 at 11:58 pm #

    We love hearty breakfast dishes and this one would certainly be enjoyed by my family. Thanks for sharing.

    • mj August 10, 2017 at 5:46 pm #

      Thanks Taruna!

  6. Peachy @ The Peach Kitchen August 8, 2017 at 1:48 pm #

    This sounds like a delicious way to use up old bread! Oh I can almost imagine how it tastes like.

    • mj August 10, 2017 at 5:46 pm #

      Thanks Peachy!

  7. Katerina August 8, 2017 at 2:16 am #

    This is the best way to start your day! All this cheese heaven in a dish!

    • mj August 10, 2017 at 5:45 pm #

      Thanks Katerina!

  8. Sissi August 7, 2017 at 8:08 am #

    I also love starting my day with chile! (Though my usual fare is pickled chile, on top of fresh goat cheese spread on crunchy Finnish “diet” bread).
    I love this dish! Probably the most fantastic idea to use stale bread! I can imagine how perfect it would be for my weekend brunch… it looks so comforting and perfect for the summer! (I don’t know why but I love oven-baked dishes in the summer).
    Would you consider making this dish with fresh chile or roasted is much much better?

    • mj August 10, 2017 at 5:45 pm #

      Well, that sounds like a great way to start the day! Pickled chile and feta – YUM! Actually either form of chile works. Fresh chile would provide some crunch, but would work just fine. I’ve made it with fresh yellow hots and it worked great. Thanks Sissi!

  9. You just made me miss my oven like crazy. Maybe I’ll try to do it over a fire in an iron pan 😀

    • mj August 10, 2017 at 5:43 pm #

      Thanks Marta!! Do you have a lid for that iron pan? When I camped, I used cast iron and a lid as a mock oven. Have fun!

  10. Abbe@This is How I Cook August 3, 2017 at 10:32 pm #

    I am loving the sounds of this! Kind of a breakfast bread pudding! Trying for sure!

    • mj August 4, 2017 at 1:16 pm #

      In a way, but I do try to hold back a little on the bread so I don’t drown out the chile. 🙂 Thanks Abbe!

  11. Anne@ASaladForAllSeasons August 2, 2017 at 7:59 pm #

    I love breakfast bakes and casseroles, MJ. So easy to prepare, and so satisfying. This looks spicy and fabulous and a great way to start the day! 🙂

    • mj August 3, 2017 at 7:49 pm #

      Thanks so much Anne!

  12. Judy Purcell August 2, 2017 at 7:56 am #

    Oh MJ, this would be soooo satisfying on a slow Saturday morning to linger over and enjoy every bite! Love the addition of the cornbread. 🙂

    • mj August 3, 2017 at 7:48 pm #

      Thanks Judy! Yes, it is a great weekend brunch, but being retired one could eat it any day of the week. 🙂

  13. Healthy World Cuisine August 2, 2017 at 7:38 am #

    What a perfect way to breath new life into the breakfast slump. Kick it up with green chile. The boys would love this one. Pinning for later.

    • mj August 3, 2017 at 7:47 pm #

      Thanks so much Bobbi! I know how your boys like it spicy! 🙂

  14. Amy (Savory Moments) August 1, 2017 at 5:21 am #

    This looks like a breakfast we would love around here! Super tasty and filling.

    • mj August 3, 2017 at 7:47 pm #

      Thanks so much Amy!

  15. Adina August 1, 2017 at 3:54 am #

    What a great idea for using leftover bread, I have never had anything like it. I usually dry the leftover bread and made breadcrumbs out of it, but now I would love to try this as well.

    • mj August 3, 2017 at 7:46 pm #

      Thanks Adina! There are so may ways to use leftover breads so finding another one is exciting, especially cornbread which I usually just keep for cornbread dressing.

  16. Angie@Angie's Recipes July 31, 2017 at 11:38 pm #

    The combo of cheese and cornbread is unbeatable. And this is actually perfect for any meal, MJ.

    • mj August 3, 2017 at 7:44 pm #

      Thanks Angie! Yep…cheese and cornbread is great together and adding a bit of green chile just makes it even better.

  17. 2pots2cook July 31, 2017 at 10:32 pm #

    Frugal and spicy ! Winning combination ! Thank you !

    • mj August 3, 2017 at 7:43 pm #

      Thanks you two!

  18. Jan Cook July 31, 2017 at 6:56 pm #

    Looks and sounds delicious! Sounds like something my Mother would have made especially with the cornbread. Thanks for sharing!

    • mj August 3, 2017 at 7:43 pm #

      Thanks so much Jan!

  19. Deb|EastofEdenCooking July 31, 2017 at 6:40 pm #

    What a great way to use up leftover bread! The chile and spice really make this a fabulous breakfast! (I could add some crumbled bacon, could’t I?)

    • mj August 3, 2017 at 7:43 pm #

      Bacon sounds awesome! I’ve been know to throw in a little chorizo, but haven’t had it with bacon. Next time. Thanks!!!

  20. John/Kitchen Riffs July 31, 2017 at 6:38 pm #

    I actually have some cornbread in the freezer and some frozen Hatch green chilies (almost out, though — looking forward to this year’s harvest!). So I’m good to go. This looks terrific — loads of flavor. And pretty! Thanks.

    • mj August 3, 2017 at 7:42 pm #

      I’m almost out as well. So glad it’s chile season! 🙂 Thanks John!

  21. A_Boleyn July 31, 2017 at 5:22 pm #

    Sounds and looks very tasty.

    • mj August 3, 2017 at 7:41 pm #


  22. Debra Eliotseats July 31, 2017 at 4:44 pm #

    Love, love, love the cornbread idea, M.J.!!!

    • mj August 3, 2017 at 7:40 pm #

      Thanks Debra! It works great!

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