This Gluten Free Green Chile Egg Sausage Casserole is a lovely combination of the traditional chile relleno flavors with a layer of seasoned meat and vegetables to make it heartier. This is a much easier way to serve this classic and delicious meal.
The meat and vegetable mixture is held together with beaten eggs giving the illusion of the flavors of chile rellenos. If you don’t want to use beef, you could replace it with turkey, pork, cooked rice, potatoes or any combination of vegetables.
I thought it would be fun to make this in au gratin dishes. Not certain if it would rise a lot as it cooked, I divided the meat mixture between three dishes. It turns out that I could have put it in two, filling them about 3/4 full. Mine came out fairly thin, so The Artist and I each ate an entire au gratin dish of the casserole.
You may be surprised that the egg mixture doesn’t take up much room in the baking dish, but it acts as a binder to hold all the other ingredients together. Bake this casserole until the eggs are solid and the top is nicely browned. Your oven will very likely differ from mine, so always use timings as an estimate. If you over bake it, the eggs will get rubbery, so it is better to pull it a little early and then let it finish cooking from the carry over heat as it rests.
I might add some extra sausage to the meat mixture for a heartier course, but this certainly would be popular on a breakfast buffet! And it makes a great mid-week dinner because it is quick to put together.
If you want, you can make the meat layer a day ahead, cover and refrigerate. Then 20 minutes before you are ready to bake the casserole, bring the meat out, pour the eggs over the top and pop in the oven for an easy, mostly hands-off breakfast, brunch, lunch, or dinner!
We loved this Green Chile Egg Sausage Casserole for dinner and the leftovers will be even better. I know what I’m having for lunch tomorrow, how about you? LOL
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Gluten Free Green Chile Egg Sausage Casserole:
- Ground sausage or beef, onion, bell pepper, cumin,
- Chipotle powder, garlic powder
- Canned green chiles, corn, black beans, cilantro, eggs,
- Milk, cheddar cheese, tomato salsa
Can I use a different chile pepper in this recipe?
Yes! Instead of the canned green chiles, you could use fresh poblano, Anaheim, jalapeno, or habanero (in ascending heat levels). Just cut them in half lengthwise and remove the seeds and ribs from the centers. Do not rub your eyes and wash your hands thoroughly!
I like to wear latex gloves when I am working with peppers. It keeps my hands clean and there isn’t a risk of getting the oils in my eyes. Carefully pull them off inside out and you’ll trap all the juices inside when you throw them away.
Make sure you break up the meat really well into small pieces while cooking it. Large chunks will not hold together well. A little extra attention when the meat is browning and you’ll have a much more attractive and easier to eat dinner.
How to make Gluten Free Green Chile Egg Sausage Casserole:
- Cook the sausage, breaking up clumps; when starting to brown add the onions and bell peppers, cooking until softened, then drain the excess fat and discard
- Sprinkle meat with the cumin, chipotle, garlic powder, and green chiles; stir in the corn, black beans, and cilantro, then remove from heat
- Whisk together the eggs and milk until smooth then season with salt and pepper; spread meat mixture in buttered baking pan(s) until about 3/4 full and top with most of the cheese (reserve 1/2 cup), then pour the egg mixture over the top
- Bake for 20 minutes then spin the pan(s) so the side that was in the front is now facing the back of the oven and cook another 20 to 30 minutes or until the eggs are set and beginning to brown in places
- Remove from the oven and let rest 10 minutes; scoop servings onto plates, sprinkle the tops with the reserved cheese, garnish with cilantro, and pass the salsa at the table
If you decide to use more than a single baking pan, place the smaller baking pans on a baking sheet lined with a Silpat – they are much easier to move in and out of the oven and because of the Silpat, won’t slide around on the baking sheet!
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- 9×13-inch baking dish or au gratin dishes
- Large skillet
- Mixing bowls
Be sure you use certified gluten-free sausage or beef for the meat layer. Always check the labels for any hidden gluten ingredients, especially in sausage where they can easily add filler that contains gluten. You can check this list to see which sausages are gluten-free.
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
- 1 lb gluten-free raw ground sausage or ground beef
- 1 medium onion, finely chopped
- 1 red or yellow bell pepper, finely chopped
- 1 tsp ground cumin
- 1/4 tsp chipotle chile powder
- 1/4 tsp garlic powder
- 1 can (4 oz) mild or hot chopped green chilies
- 3/4 cup frozen corn, thawed and patted dry
- 1 can (15 oz) black beans, rinsed and drained thoroughly
- 1/4 cup chopped fresh cilantro, plus extra sprigs for garnishing
- 7 large eggs
- 3/4 cup milk
- Kosher or sea salt and freshly ground black pepper, to taste
- 2-1/2 cups shredded Cheddar cheese, divided
- Fresh tomato salsa, for serving
- Preheat oven to 350°F. Butter a 9x13-inch baking dish, two individual au gratin dishes, or multiple large ramekins. Set aside.
- In a large skillet, over medium-high heat, cook the sausage until starting to brown. Add the onions and bell peppers, and continue cooking, breaking up clumps into small pieces. Lightly season with salt and pepper.
- When the meat is cooked through and the vegetables are slightly softened, drain and discard fat from the pan. Season the mixture with cumin, chipotle, garlic powder, and add the chopped green chiles. Remove from the heat. Stir in the corn, black beans, and cilantro and set the pan aside.
- In a mixing bowl, whisk together the eggs and milk until smooth. Add salt and pepper. Set aside.
- Spread the meat mixture in the prepared baking dish(es), until about 3/4-full. Top with most of the cheese, reserving 1/2 cup for garnishing. Pour the egg mixture over the top.
- Bake for 20 minutes and then spin them so that the part that was facing the front of the oven is now facing the back. Continue baking another 20 to 30 minutes, or until the top begins to brown and the eggs are set.
- Remove from the oven and let sit for 10 minutes to firm up before cutting. Scoop servings onto plates, sprinkle the tops with the reserved cheese, garnish with cilantro, and pass the salsa at the table.
- Recipe Source: The Heritage Cook
Amount Per Serving: Calories: 469Total Fat: 33gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 240mgSodium: 921mgCarbohydrates: 18gFiber: 3gSugar: 7gProtein: 26g
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