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 orginal recipe calls for whole green chiles, however these seem are 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.
- 2 cans whole mild green chiles
- 1 lb monetary jack cheese, whole brick, cut into finger sized long strips
- 1 lb cheddar colby cheese, shredded
- 5 large eggs
- ¼ cup flour
- 1 ¼ cup milk (2% or whole, skim doesn’t work as well)
- 1 teaspoon salt
- 1 teaspoon powdered dry mustard
- Cooking spray
- Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.
- Open and drain each can of chiles. Stuff each chili with finger sized pieces of monetary jack cheese and arrange in the bottom of the baking dish.
- Sprinkle 1 ½ cups of shredded cheddar colby jack over chili’s.
- In a separate medium sized bowl combine eggs through mustard and whisk until most of the clumps are gone (some may remain).
- Pour egg mixture over chiles.
- Bake uncovered for 40 minutes. Add remaining cheese to the top of the casserole and return to 350 degree oven for an additional 5 minutes or until firm.
- Remove and allow to sit for 5 minutes before serving.