Easy Gluten-Free Brunch Recipe: Green Chile Egg Bake

Green chile egg bake - gluten-free
This puffy golden egg bake is easy (and pretty enough for brunch guests).

Roasted Green Chiles + Eggs = Fabulous

This simple egg bake recipe flirts with being a souffle. She imagines herself in an Anais Nin novel, puffy and voluptuous, trembling on a sunlit, blossom strewn table, about to be devoured by a Henry Miller style character, an unknown writer, all bluster and Brooklyn guff, with a surprising, childlike glint to his laughter.

In a Kerouac novel she imagines herself liquid, a stream of golden beats syncopated in hot opposition to the heart's rhythm, strangely, vertigo defyingly more in tune with how the stars blink- on and off- cradling her humble, unassuming beginnings in feather injected hay, spinning cool and restless past the farmhouse windows lit yellow by a single lamp on the center of a wooden kitchen table strewn with cereal coupons and finger smudged newspaper and coffee cups stained not with lipstick but with infinite tiny cracks, scenting the air with morning that rushes into this author's highway memory like a distant train whistle crooning its tug toward reckless freedom, toward shed dreams and mockingbird awakenings that mimic the familiar just to confuse you, just to keep you anchored, just to clip you from flying in your own, crazy trajectory, your one chance at what might be possible.

Then again.

Maybe she's just an egg recipe.

With attitude.

Fresh organic eggs
Fresh organic free-range eggs with Omega's.

Green Chile Egg Bake
Gluten-free. Dairy-free. Easy. And fabulous.

Green Chile Egg Bake Recipe

Recipe posted March 2012 by Karina Allrich.

These simple baked eggs puff like a fancy souffle. The round slice of gluten-free bread gets golden and crusty. We ate this for lunch. It would be a fabulous brunch for a family get-together. Serve with a fresh fruit salad.

Note- I've written this recipe per person- this recipe is for one 4-inch individual souffle dish. Multiply ingredients as needed.

Ingredients Per Person:

Extra virgin olive oil
2 whole roasted green chiles (canned, patted dry, is fine)
2 tablespoons soft cream cheese or vegan cream cheese
1 slice of Udi's Sandwich Bread or gluten-free bread slice
Butter or vegan buttery spread
2 organic free-range eggs
1/4 cup milk or non-dairy milk
Sea salt and pepper, to taste
Pinch chopped chives
Smoked paprika
Grated cheese or vegan shreds- optional


Preheat the oven to 375ºF. Rub olive oil inside each 10-ounce 4-inch porcelain souffle dish and set the dishes on a sturdy baking sheet.

If using canned green chiles, drain well and pat dry.

Cut two chiles in half and layer in the bottom of an oiled gratin dish.

Top the chiles with two tablespoons of soft cream cheese.

Using a round cookie cutter, slice a circle of Udi's bread. Butter both sides.

Place the bread slice on top of the cream cheese.

Beat the eggs with milk or non-dairy milk. Season with sea salt, ground pepper, and chopped chives.

Pour the egg mixture into the gratin dish. The bread will float.

Sprinkle the top with smoked paprika.

Option: Top with a tablespoon of shredded cheese or vegan cheese, if desired.

Drizzle with a teaspoon of olive oil.

Bake on an upper rack for 30 to 35 minutes until the eggs are firm, puffed and golden brown around the edges. A cake tester should not emerge wet- but may show melted cream cheese.

Serve immediately.

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Recipe Source: glutenfreegoddess.blogspot.com

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Recipe Notes:

This recipe is for a single serving. Multiply for two, four or six, as needed.

When making these for more than four people- I would not place more than four souffle dishes on a baking sheet. Use two baking sheets, and increase baking time, if necessary; rotating once for browning, if needed.

Use sturdy baking sheets- not flimsy ones. Be safe.

I made these dairy-free using organic non-GMO soy milk, vegan cream cheese, and Earth Balance. Delicious!

For dairy lovers- I used to make this recipe using butter, organic milk and cream cheese (or goat cheese). It's lovely.

Adding shredded cheese is optional. We thought these were quite tasty without, but I understand how some folks love their cheese.

Goat or feta cheese would be a tangy alternative to mild cream cheese.

These can be prepared ahead of time, if you wish. Keep refrigerated. You'll need to bake a bit longer if quite chilled. Keep an eye on them.

xox Karina


Rachel said...

Oooh these look really good and will be a great use for some of the many frozen roasted green chiles I have in my freezer (is it painfully obvious I'm a New Mexican? lol). Do you think homemade GF bread would work just as well? Or perhaps break homemade GF bread down into crumbs and sprinkle on top instead?

Cherise L. C. said...

I thoroughly enjoyed your nod to Kerouac. :)

Erin said...

Mmm, these look scrumptious! I've got to try these. I've loved baked eggs ever since trying this recipe: http://hellogiggles.com/baked-eggs

Thanks again for a wonderful post! I have to go read me some Kerouac now... :)

Tasty Eats At Home said...

I love that egg crate dish. Wherever did you get it? And I also love that you're still creating green chile recipes, even when you're many miles from NM. :) This sounds delightful.

kitblu said...

WOW!! The intro is as fab as the dish. I have all the ingredients (except chives - will likely use minced onion) and this is dinner tonight. I have never before gone from email to table quite so fast!

Keep them coming Karina!

gfe--gluten free easily said...

One day we will meet and we will sup on recipes like this one and life will be good. :-)

Thanks, darling! xo,

The World In A Pot said...

I want to try this! I have all of the ingredients in my fridge so I'll try it tomorrow. And I love the pics. :-)

Uma Puri said...

My daughter is glten alergic and I have been trying gluten free recipes. I really love your blog and tring your recipes which are coming out really good. I am from India and a lot of Indian recipes are gluten free. I blog at www.tasteorwaist.blogspot.com

A Gluten Freestyle said...

Looks absolutely delicious. You had me at chiles. And this is definitely going to go down well with the non-GF other half, I can tell!

drjuliegeorge said...

thanks Karina for another great recipe. I can honestly say you are the one that exposed me to my green chile addiction, lol. On my site I nominated you for the Liebster award.

Zuzu Petals said...

Perfect for holiday brunch (and long weekends, and heck, any old day)! Can't wait to make this on!

Melanie Flinn said...

Oh I love that this is a single serving recipe. Sometimes I want something nice for myself while the rest of the family is happy with cereal. This looks delicious- I LOVE green chiles!

natalie @ apricots + walnuts said...

this looks AMAZING! definitely going to have to try it this weekend!

The Head Caterer said...

This looks yummy!!! I'm tired of eating the same old Gluten-free food so this website it great for me with all these amazing recipes!!

Anonymous said...

I have an egg crate dish like the one in the pic. Mine is red though. I bought it at Target. :)

Lani said...

Oh, my goodness, Karina, I think I love you. I found your blog just a day or two ago and I'm reading through the archives fervently. You sound (and this is a compliment to *me*) just like me on my good days and your recipes look unbelievably divine. So excited to continue...

jammedthoughts said...

Hi! This looks positively scrumtpious - just wondering, could I omit the cream cheese altogether? I've never been a fan.

GlutenFreeGoddess said...

Jammedthoughts- Goat cheese, shredded cheddar cheese, or jack cheese would all work.

doucelumiere said...

This looks delicious! I'm definitely going to make this for breakfast sometime. Do you know of any dairy/soy free cream cheese replacements? I'm intolerant to both.

Karina Allrich said...

Thanks Everyone for your kind comments. if you don't like cream cheese- switch it out. Goat cheese would be fab. As for a soy free vegan cream cheese- the one I use is soy based, I'm afraid. I wonder if there is a cashew based cream cheese?

Kayla said...

I'm always looking for fun brunch recipes - I'll definitely give this one a try!

Nikelle Rose said...

Just read your post from 2009 about making potato chips, and am wondering why it's necessary to peel the sweet potatoes and not the regular potatoes? Thanks : D

Bethany Trainor said...

Yum! I've made egg "muffins" before, but never thought of egg bakes in little cute ramekins. Perfect for brunch! Thanks Karina, -Bethany www.gfreehome.blogspot.com

Martine vB said...

Oh I love baked eggs, such a luscious but homely treat. And better still totally dunkable with thick GF bread.

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