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Keto Breakfast

Chile Cheese Squares

This chile cheese squares recipe has become my go-to for busy mornings. With just three ingredients, it’s a breeze to throw together and bakes into a hearty, protein-packed casserole. I’ve served it at countless brunches, and even non-keto eaters ask for seconds.

15 min Prep time 30 min Cook time 45 min Total time 12 Servings 340 Calories
Chile Cheese Squares

Ingredients

  • oz shredded cheddar cheese
  • oz canned chopped green chiles, juice reserved
  • large eggs

Instructions

  1. Step 1

    Preheat your oven to 350°F. Grab a 9x13 baking dish and scatter half of the shredded cheddar evenly across the bottom. Next, distribute the chopped green chiles over the cheese, then crown it all with the remaining cheddar. I like to press down lightly so everything settles. Now, in a blender, combine the eggs with the reserved chile juice—this is my little trick for extra flavor. Blend until the eggs are frothy and uniform. Carefully pour the egg mixture over the layered cheese, making sure it seeps into every nook. Bake on the middle rack for 30 minutes, until the top is golden and the center is set but still has a slight jiggle. Let it cool on the counter for at least 10 minutes before slicing into squares. This brief wait helps the casserole hold its shape. Serve warm or at room temperature.

Chef's Tip

I always drain the chiles over a bowl and use that juice in the eggs—it infuses every bite with a subtle, smoky warmth without needing extra spices. If you like a little heat, toss in a pinch of red pepper flakes.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, pop squares in the microwave for 30-60 seconds or warm them in a 300°F oven until heated through.

Variation Tips

For a heartier meal, serve alongside sliced avocado and a dollop of sour cream. You can also swap the cheddar for pepper jack or add crumbled cooked sausage between the cheese layers for extra protein and spice.

Frequently Asked Questions