Chile Relleno Breakfast Casserole is a family favorite with eggs, two types of cheese and mild green chiles!
Chile Relleno Breakfast Casserole is a family, neighbor and Pinterest favorite! One of my most viewed and pinned recipes is can now be your family favorite as well! Chile Relleno Breakfast Casserole uses 2 pounds of cheese, yes TWO! It is super cheesy, but bakes nicely into the egg to add flavor and texture rather than being stringy.
While it is one of my most favorite recipes, I try to only make it when we have guests in town due to the copious amounts of cheese. It is perfect for feeding large groups. The chile is mild enough to not be spicy and it also pleases any vegetarian friends. If you need some meat on the side, make my Candied Bacon!
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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. I use a mild chile, but you can, of course, also pick a hot variety.
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 need more recipes for feeding a crowd, check out my Cheesy Vegetable Casserole, Butterscotch Sticky Buns and Danish Pastry Wreath!
Don’t forget to PIN Chile Relleno Breakfast Casserole!
- 2 14.5-ounce cans whole mild green chiles or fresh green chiles roasted and skinned*
- 1 lb monterey jack cheese whole brick, cut into finger sized long strips
- 1 lb cheddar colby cheese shredded
- 5 large eggs
- 1/4 cup flour
- 1 1/4 cup milk
- 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, flour, milk, salt and dry powdered 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.
Also check out these chile recipes: