Hatch Chili Chicken Egg Bake

If you’re looking for a breakfast or brunch dish that’s not only hearty but bursting with flavor, the Spicy Hatch Chile Chicken Egg Bake is the perfect choice. This dish combines the succulent taste of rotisserie chicken with the vibrant kick of hatch green chiles, creating a satisfying meal that can easily serve the whole family. Whether it’s a weekend gathering or a busy weekday morning, this egg bake is easy to prepare and sure to please even the pickiest eaters.

Start your day off right with the Spicy Hatch Chile Chicken Egg Bake, a flavorful and hearty dish perfect for breakfast or brunch. This recipe combines juicy rotisserie chicken and zesty hatch chiles, creating a satisfying meal for the whole family. Easy to prepare and customizable, this egg bake is ideal for busy mornings or weekend gatherings. With a delicious blend of eggs, cheese, and spices, every bite is a comforting experience that will leave everyone wanting more.

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Ingredients

8 large eggs

1 cup cooked, shredded chicken breast (rotisserie chicken works beautifully)

2 cups fresh hatch green chiles, roasted, peeled, and diced (or substitute with canned hatch green chiles)

1 cup shredded cheddar cheese, divided

1 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons fresh cilantro, chopped (for garnish)

1 tablespoon olive oil (for greasing the baking dish)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil, ensuring all corners are coated to prevent sticking.

Whisk Together the Eggs: In a large mixing bowl, crack the eggs and add the milk. Whisk together until thoroughly combined and slightly frothy. Then, mix in the garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper until the spices are evenly dispersed.

Incorporate the Chicken and Chiles: Gently fold in the shredded chicken and diced hatch green chiles into the egg mixture. Make sure they are well distributed throughout the mixture for an even flavor in every bite.

Add the Cheese: Stir in 3/4 cup of the shredded cheddar cheese, ensuring it’s mixed well, while reserving the remaining cheese for topping.

Transfer Mixture to Baking Dish: Pour the combined egg, chicken, and chile mixture into the previously greased baking dish. Use a spatula to spread it evenly across the bottom of the dish.

Top with Remaining Cheese: Evenly sprinkle the reserved cheddar cheese over the surface of the egg mixture, creating a delicious cheesy crust as it bakes.

Bake to Perfection: Place the baking dish in the preheated oven. Bake for 35-45 minutes, or until the egg bake is set and the top surface is a beautiful golden brown. To check for doneness, insert a toothpick into the center; it should come out clean if fully cooked.

Cool and Garnish: Once baked, remove the dish from the oven and allow it to cool for about 10 minutes. This helps set the dish further and makes it easier to slice. Just before serving, sprinkle the fresh chopped cilantro over the top for a delightful pop of color and freshness.

Serve and Enjoy: Cut the spicy hatch chili chicken egg bake into squares and serve warm. Pair with your favorite salsa or ripe avocado slices for an extra kick and creaminess!

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6 servings