Right here. My favorite breakfast recipe EVER: Chile Relleno Casserole. My beloved recipe has received a lot of feedback, good and bad, come see why!
Chile Relleno Casserole is a family favorite breakfast casserole with eggs, two types of cheese and mild green chiles. The perfect breakfast recipe for feeding a crowd!
Chile Relleno Breakfast Casserole is a family, neighbor and Pinterest favorite! Well, for the majority. There are a lot of haters out there too.
One of my most viewed and pinned recipes is can now be your family favorite as well! Chile Relleno Breakfast Casserole uses two 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 Chile Relleno Casserole 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. This is one of my haters gripes. They claim it has too much cheese.
Is there really such a thing? And if you actually make the recipe, you’ll see that although it is one cheesy casserole recipe, you hardly notice it.
This breakfast casserole is perfect for feeding large groups. The chile is mild enough to not be spicy and it also pleases any vegetarian friends (NOT vegan, many vegetarians are lacto-ovo).
You can even add crumbled (and cooked) breakfast sausage or bacon right into your Chile Relleno Casserole! Shredded chicken also works nicely.
We are very aware that this delicious casserole recipe is NOT a real chile relleno. And that chile rellenos are battered and fried. We get it.
This is a deconstructed chili relleno. The original recipe appeared in a Junior League cookbook in Denver, Colorado and claimed to be from an authentic Mexican family. Past that, I can’t authenticate it.
So before you throw stones, I didn’t name it. All I know is that this casserole is delicious!
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.
And the last bashing it gets is if it is a chile relleno or chili relleno. Geez, the “i” or the “e”. Well, my friend who is an editor claims that the chile pepper is indeed with an “e” but the soup is with an “i”. Call it a Chili Relleno Casserole if you’d like. It still tastes the same!
If you need more breakfast recipes for feeding a large group:
Watch our Chile Relleno Breakfast Casserole Video!
We know we forgot to label the “flour”… we are human, we make mistakes and that is where there is a written recipe too!
And don’t forget to PIN it! Before you leave!
- 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.
If you've tried this recipe, we want to hear about it! Come back and leave us a comment or rating!
If you prefer to use cream of tarter to fluff up the eggs instead of flour, use 1 teaspoon.
Flour can be omitted, if you are looking for gluten-free.