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Chile Relleno Breakfast Casserole is a family favorite, a neighbor favorite and also a Pinterest favorite! One of my most viewed and pinned recipes is this week’s irresistible Throwback Thursday recipe! Chile Relleno Breakfast Casserole uses 2 pounds of cheese, yes TWO! Chile Relleno Breakfast Casserole is super cheesy, but bakes nicely into the egg to add flavor and texture rather then being stringy.
The original recipe for Chile Relleno Breakfast Casserole calls for whole green chiles, however these seem to be becoming more and more difficult to find. You can substitute 3 4.5-ounce cans of chopped green chiles by draining them and then setting on a paper towel lined plate to reduce moisture. Instead of using “fingers of cheese” to stuff, chop into 2 inch cubes. If I am feeding more than 12, I add a few more eggs with no need to change the amount of any other ingredients.
If you also like Mexican Food, check out my Mexican Food board on Pinterest!
Also check out these chile recipes: