This is one of those recipes that doesn’t look like much when it’s going into the oven…but then it somehow turns into the one thing everyone keeps going back for.

This sausage green chili egg puff is simple; eggs, sausage, green chiles, and cheese. But it bakes up soft in the center with lightly golden edges and is like the perfect cross between a hearty breakfast casserole and a sliceable breakfast bake.

Why You’ll Love This Egg Puff

It’s easy to throw together, makes a full casserole, and works just as well for breakfast as it does for lunch or dinner. You can also prep it the night before and bake it the next day, making busy holiday mornings (or an ordinary Saturday) so much easier. 🙌🏻

Ingredient Notes

• The sausage adds most of the flavor here, so use one you like. Regular, hot and spicy, or even sage will work.
• The green chilis are mild but add a little heat and flavor that makes this different from a boring old egg bake.
• The cottage cheese adds a soft creamy texture, and makes the eggs a little lighter.
• The flour and baking powder are what gives it the “puffy” texture. It’s slightly structured, so it’s not just dense scrambled eggs.

Step-By-Step Instructions

1. Preheat the oven to 350°F and lightly grease a 2.5 quart casserole dish.
2. In a large skillet over medium-high heat, sauté the diced onion in olive oil for 2–3 minutes, until tender.
3. Add the sausage and cook until browned and crumbly. I like to cook it for a long time, until it’s a little crispy. It adds so much more flavor.
4. Stir in the garlic and Italian seasoning and cook for another 1–2 minutes, until fragrant.
5. In a large bowl, beat the eggs until light and lemon-colored.
6. Add the melted (and slightly cooled) butter, flour, baking powder, sea salt, and pepper. Stir until combined.
7. Fold in the cottage cheese, green chiles, Monterey jack cheese, and cooked sausage mixture.
8. Pour the mixture into the prepared casserole dish and spread evenly.
9. Bake for about 60 minutes, or until the center is set and a toothpick inserted comes out clean. The egg puff will rise as it bakes and settle as it cools.
10. Let it cool for about 10 minutes before slicing and serving. Garnish with fresh basil, if desired.

Recipe Tips & Notes

• Don’t skip greasing the casserole dish, this one really likes to stick.
• Let the egg puff rest for 10 ish minutes before cutting, so it sets and slices cleanly.
• It will puff up in the oven and settle slightly as it cools (totally normal and expected).
• You can swap in pepper jack cheese for a little more flavor.
• This works with bacon or ham too if you want to switch up the protein.
• You can make this egg puff the night before. Just cook the sausage, assemble the casserole as directed, cover, and refrigerate overnight. Let it come up to room temperature before baking or add a few extra minutes to the bake time if baking from cold.
• You can pour the mixture into muffin tins instead of a large casserole dish and make grab-and-go egg muffins for individual servings.

Storage & Reheating

Store leftovers in the refrigerator for up to 4–5 days. Reheat the egg puff in the microwave or in the oven at 300°F until warmed through.

This egg puff also freezes really well. Slice it first, then freeze individual portions in an airtight container for up to 3 months. Thaw in the refrigerator overnight.