Chile Relleno Breakfast Casserole

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 breakfast casserole with eggs, two types of cheese and mild green chiles. The perfect breakfast recipe for feeding a crowd!

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.


Chile Relleno Casserole is a breakfast casserole with eggs, two types of cheese and mild green chiles. The perfect breakfast recipe for feeding a crowd!

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.

Chile Relleno Casserole is a breakfast casserole with eggs, two types of cheese and mild green chiles. The perfect breakfast recipe for feeding a crowd!

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).

And if you are a carnivore, make some meat on the side.  Candied Bacon and Homemade Breakfast Sausage are good bets.

Homemade Breakfast Sausage is easier than you think using my proprietary blend of sausage seasoning and then forming them into sausage patties or sausage balls.

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.

Chile Relleno Casserole is a breakfast casserole with eggs, two types of cheese and mild green chiles. The perfect breakfast recipe for feeding a crowd!

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!

Chile Relleno Breakfast Casserole is a family favorite with eggs, two types of cheese and mild green chiles!

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.

Chile Relleno Casserole is a breakfast casserole with eggs, two types of cheese and mild green chiles. The perfect breakfast recipe for feeding a crowd!

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!

Chile Relleno Casserole is a breakfast casserole with eggs, two types of cheese and mild green chiles. The perfect breakfast recipe for feeding a crowd!

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!

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! #chilerellenocasserole #chilirellenocasserole #breakfastcasserole

3.41 from 188 votes
Chile Relleno Breakfast Casserole is a family favorite with eggs, two types of cheese and mild green chiles!
Chile Relleno Breakfast Casserole
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Chile Relleno Breakfast Casserole is a cheese filled, Mexican style breakfast casserole. Perfect for feeding a crowd and special occasions.
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: breakfast casserole, chile relleno casserole
Servings: 10
Calories: 409 kcal
Author: Jessica at Savory Experiments
  • 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
  1. Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.
  2. 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.
  3. Sprinkle 1 ½ cups of shredded cheddar colby jack over chili’s.
  4. 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).
  5. Pour egg mixture over chiles.
  6. 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.
  7. Remove and allow to sit for 5 minutes before serving.
  8. If you've tried this recipe, we want to hear about it! Come back and leave us a comment or rating! 

Recipe Notes

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. 

Nutrition Facts
Chile Relleno Breakfast Casserole
Amount Per Serving
Calories 409 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 19g 95%
Cholesterol 168mg 56%
Sodium 794mg 33%
Potassium 164mg 5%
Total Carbohydrates 5g 2%
Sugars 2g
Protein 25g 50%
Vitamin A 19.4%
Calcium 69.6%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.

breakfast recipes






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! #chilerellenocasserole #chilirellenocasserole #breakfastcasserole



Have you tried to make this in a crock pot? If so about how long would you think cooking time would be?
Thank you

    Jessica at Savory Experiments

    Hi Sandy,

    I have not made it in a crockpot simply because it takes less time in the oven. I would suggest 5 hours on low to start, but since I’ve never done it, I can’t be sure. If you do try it, come back and let us know how it went!

John h. Brown

This has become a family and friend favorite that’s often requested. Easy to make and delicious to eat day or night.

    Jessica at Savory Experiments

    Yay! That is what I love to hear!


absolutely delicious!!
You are a saint to respond to some of these questions and comments!
This is not rocket science, it’s a great recipe that does not have to be followed “exactly”.. you can add or take away ingredients.. geesh..
Thanks for another great simply recipe! 🙂

    Jessica at Savory Experiments

    Thank you , Jen! I’m glad you enjoyed it as much as we do. In fact, I’m making it later this week and literally thinking about it every morning with my “healthy” breakfast. LOL. So good and thank you for taking the time to stop by and drop a note. I’m a real person over here and love to hear feedback!

Deanne Austin

So darn good! We made this at our cabin over a long weekend with friends. Everyone requests it now.

    Jessica at Savory Experiments

    Yay!!!! That is what I like to hear!!!!

Caryl Petrera

Love the recipe; what modifications would baking in the air fryer require?

    Jessica at Savory Experiments

    Hi Caryl, That is a GREAT question! I’ve never used an Air Fryer, so I am not quite sure. Let me ask around and get back to you.

Linda Austin

How do I roast and skin the fresh Chile’s?

    Jessica at Savory Experiments

    The easiest way is to:
    Preheat broiler.
    Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put peppers, skin sides up, on rack of a broiler pan, rub with a little vegetable oil and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes.
    Transfer peppers to an airtight plastic bag seal. Allow to steam for 10 minutes. Remove and skins should come off easily!


I got such a kick out of reading folks comments! Just try the recipe. It’s hard to go wrong with this casserole so just wing it if you don’t understand completely. Can’t go wrong with eggs and cheese! I’ve made something very similar with a layer of tomato sauce. Kind of tasted like pizza. Definitely going to try this now. You make deliciousness so easy!! Thank you!
P.S. Readers be nice!

    Savory Experiments

    Oh! Tomatoes would be good too! I’ve grown some thick skin 🙂

Sandra S. Beall

I live alone, but was raised on chilli rellinos. Not many recipes have them just stuffed with cheese. Now am trying to stay away from fried foods.. Is it possible to cut the recipe in half? Thanks so much.

    Savory Experiments

    You can surely cut it in half or freeze part of it!


How many does this casserole serve?

    Savory Experiments

    Hi Marissa! It really depends on how big of a slice. I would say 6-8 to be conservative, but you might have leftovers. You can also just add more eggs to feed more. The cooking time will increase. Just keep an eye on it.


Greetings…..lucky enough to live where green chile is abundant! I have made this before and it’s delish…I have also stepped it up a notch with a small amount enchilada sauce that is made in our town and wowza! Out of curiosity what do you serve with this?

    Savory Experiments

    Hi Deb! That sounds super tasty! I usually just serve it alone or with home fries. Generally people go back for seconds (or thirds) so it is a pretty filling meal on its own!

Alice J Carlan

With downcast eyes, I have to admit I didn’t read all the comments to see if anhone had responded to thfe comment about the availability of canned whole green chiles.

I have ordered 27-oz. cans of Hatch green Chile’s from They were whole (no holes or tears), skinned, and seeded. Good flavor.

    Savory Experiments

    Some people can find them and others can’t- you can use either! I prefer the whole green chiles myself. Did you enjoy the recipe?

Bonnie McClement

How many carbs are in a serving?

    Savory Experiments

    Hi Bonnie,
    Since I don’t have a reliable way to measure nutritional value, I don’t provide that content. I don’t want to lead anyone with dietary restrictions incorrectly. You can use a tool like MyFitnessPal to calculate them on your own.


I`m a Green Chili FREAK!! This recipe looks awesome. I would suggest to everyone to learn how to roast and peel fresh green chili`s for this and all other recipe`s using green chili`s. Especially if you like the flavor of hotter ones that you get from canned. Once you get the hang of it, the peel will come off quite easily. I leave a few seeds in them also when I scrape them out. That`s where most of the heat(spicy) comes from.

    carole olson

    ALSO If you can’t find them in your area you can usually find them fresh frozen in the freezer department of your market…It comes under the name of Bueno. These are hatch green chilies…..Just as good as fresh roasted and canned cannot even compare. One problem though with these is that they are chopped. But don’t see WHY they could not be used in a pinch where whole ones are unavailable….YUMMM GREEN CHILIES!!!!!!

Terri M

Oh my goodness…. I can’t understand why so many people are having trouble understanding the recipie… It was very easy to follow so, thank you! Mine is in the oven right now so…. I’ll be back to tell you how it turned out!

    Savory Experiments

    Hi Terri! I hope you enjoy it as much as we do! I’m making one this weekend!


You forgot half the ingredients in the instructions so mine didn’t turn out as good. Make sure you pay closer attention to detail thank you.

    Savory Experiments

    I can assure you, all the ingredients are in the written recipe. I don’t include amounts in the videos.


      i am making this for the second time and I love it. It is so good

        Savory Experiments

        Yay!!! I love hearing that! We love it at our house too, clearly, LOL.


    Yeah I agree. When does one incorporate the flour into the recipe? And the milk? And the salt? I would think during step 4.

      Savory Experiments

      Hi there, step #4 states: “In a separate medium sized bowl combine eggs THROUGH mustard and whisk until most of the clumps are gone (some may remain).” This includes flour, milk and salt in the ingredient list.


I have made this recipe now a few times and LOVE it. Thanks for taking the time to write it out and make video.

Some notes: I use coconut flour (it’s lower carb) and we like the subtle taste. Also, I figured out to slice the Jack kinda diagonally instead of strips to fit down into the chiles better – EUREKA!

Thanks again.

    Savory Experiments

    Yay! That is what I love to hear!

    Karen Terry

    Same amount of coconut flour! Usually you use less so I wanted to be sure. Thank you

Michael Faddis

Ok so the wife and I made this today. It is absolutely amazing! So good in fact that it gave me goosebumps. This recipe is going in the SAVE TO EAT EVERYDAY file. Thank you so very much for this foodgasm. 🙂

    Savory Experiments

    Thank YOU Michael! It is one of our family favorites too- I’m making it for Easter brunch and already SUPER excited!

Michael Faddis

Wow…my wife and I are going to make this today. After reading through the comments I am coming to realize that some people just don’t listen and aren’t capable of following instructions. Apparently many people that are having trouble with the instructions aren’t intelligent enough to put down their phone, get on their computer and come to the site. SMH Great thing technology is…makes people lazier. Rant over. In regards to the dish….many thanks for this recipe! It looks amazing and I cannot wait to taste it!

Judy Lepori

Sounds yummy to me. A carnivore could add meat if desired.

    Savory Experiments

    You sure can!


    Yes, a good Spicy sausage or Bacon


Is there a substitute for flour if you want to go gluten free? Also, could this be made ahead of time and put in the fridge intil time to bake?

    Savory Experiments

    Michelle, you can just omit the flour. It just makes the eggs fluffier. You can make it ahead and bake when ready.

Georgia Harrington

Want a copy of recipe.

    Savory Experiments

    You can easily print it out using the “print” button or save it to your Pinterest boards.

    Paula clagett

    I’d love the recipe!

Sarah Ruiz

If I use metal pan instead of glass is baking time the same?

    Savory Experiments

    Should be, but I haven’t tried it.

Michelle Tucker

Curious about the dry mustard. I don’t have any at the moment, and would like to make this dish. Anyway you can use a small squeeze of regular mustard instead? I’m assuming this is a flavor component.


    I’ve done this before, and it works fine.

Catherine Stevens

Please send me the full recipe for the Chile Rellano Breakfast Casserole, i need the amounts of each ingredient. Thank you.

    Savory Experiments

    The recipe is found in full and with the option to print on the sane webpage you are commenting on.

      Douglas Womack

      Your video recipe is awesome but the directions below leave off several ingredients that are listed. Flour, salt. Milk isn’t even listed as an ingredient. For those of us who can still read will you please read through the directions and make the necessary corrections please?

        Douglas Womack

        Correction to the above: Milk is in fact listed but is also not mentioned in Step 4. I hadn’t watched thw video before attempting this recipe and it was very confusing.

        Savory Experiments


        I just read through the directions several times and they are correct… “for those of us who can read”. The only listed ingredient missing is the name of “flour” which was noted right above the video as our mistake, but unfortunately noticed after everything went live and was not able to edit. We are human and thus make mistakes. Milk is listed and in the video. The video is a visual tool- please utilize the written recipe. That is, in fact, correct.

          E. Darlene Lundy-Veo

          I beg to differ. I read and re-read the recipe several times. While the milk and salt are in the list of ingredients, they are not in the instructions.

          Savory Experiments

          Step #3 reads “In a separate medium sized bowl combine eggs through mustard and whisk until most of the clumps are gone (some may remain)” which includes milk and salt on the list.


      I can’t get full recipe either, when I hit get recipe it only goes to this page. But I’m going to give it a go this am. I’m assuming 1 cup flour & 2 cups milk ? Deede in SoCal

        Savory Experiments

        Deede, are you on a cell phone or are you accessing it from Yummly? When I got to it directly, I am able to see it, but so many people are having problems, I’m thinking I need to drill down a little more.


          The eggs through mustard did throw me off at first but I got it.


        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

      Tamara Pace

      Can I put this together the night before , then cook it in the morning?

        Savory Experiments

        Sure can!


      Thank you for sharing recipes! It takes time and a lot of effort! Making this EASY recipe tonight and so excited!!!

        Savory Experiments

        Thank you!

    Marie Romeo

    Need recipe sounds yummy

    Sherry johnson

    Yes me too


    I want the recipe please


Hi! This looks absolutely amazing! I’m curious if you have ever tried adding a protein to this casserole? The males in my house appreciate more bulk with their breakfast.

    Savory Experiments

    Hi Michaela! Sure! Add ground beef, sausage or shredded chicken!


      Eggs are protein too!


        Cheese has protein as well.


          Can canned evaporated milk be used instead of milk?

          Savory Experiments

          I haven’t tried it, but I’m sure it would work. Let me know how it turns out if you do!

          Savory Experiments

          Very true 🙂

        Savory Experiments

        Very true!


    I’m making this now I’m sure it’ll be a hit. I’ve always had chile is this original way but. Worth a try thanks for recipe


      Just made this,this is great would make it again

        Savory Experiments

        Mike! Thanks for stopping by, I love getting these types of comments. It makes my heart full. I appriciate the time it takes to stop back through. 🙂


          Thank you for this recipe , I will be trying this recipe this weekend ?


    I brown up hamburger, ground turkey or breakfast sausage and add it at before I put the egg mixture. I also like to use canned Ortega chillies. Anyway you fill it, it’s awesome!

      Savory Experiments

      That sounds delicious!


Could this be made, up to adding the cheese, and frozen? Then thaw, add cheese and bake. Have a TINY kitchen in the RV so would be easier to make it at home and take along to bake.

    Savory Experiments

    Hi Kimm! Sorry for the delay, we have been traveling. Yes, you could very easily do that. Or even bake the whole thing, then just add the cheese on top and thaw.


Will flesh roasted Pueblo peppers work I just put up 10 bushels in the freezer?


Very delicious. It’s already a family favorite. Thank you for sharing.


What size cans? How many ounces?

    Savory Experiments

    2 14.5 ounce, the amount in each can varies, but really the quantity isn’t necessary, whether it is 8 or14, it will still turn out fabulous!


      How many fresh peppers do you use and what size baking dish ?

        Savory Experiments

        9×13 size baking dish, anywhere from 8-12 chiles.


          Have you ever used canned chills. I have made this for many years, but have always used chopped green canned chili peppers.


          If you used the chopped Chillis, what do you do with the sliced Colby cheese since you do not stuff the peppers.

          Savory Experiments

          Hi Lori, just shred it and mix it in with the rest.


    Fresh roasted green chiles is best. Canned chokes cannot even compare.


      Chiles not chokes

      Savory Experiments

      Oh, I agree! I have a ton of them in my freezer from Hatch season. But depending on where you are in the country, you might not have access to fresh chiles (or chokes, lol). 🙂


      Glad to know!


I love your recipes but on my special diet I need nutritional information… Is there a place I can find it for this recipe? Thank you

    Savory Experiments

    Hi Patricia, I do not calculate nutritional info because I do not have a reliable way to do so and I don’t want to steer anyone wrong, especially if they have food allergies. You can plug the recipe into a nutritional calculator online to get an estimate.


What kinds of green chilies r these and do u boil them first?

    Savory Experiments

    They are canned green chiles and no boiling required.

    Terri G

    You can probably use poblanos or Anaheim chilies, which I think are the same thing. They are mild and fairly inexpensive. Readily available in the produce section of most grocery stores. Roast them in the oven to on a gas stove burner until the skin is charred and black. Remove skin and seeds and proceed.

    Debbie Belcher

    Appears they are canned green chilies which do not need to be cooked.

      Savory Experiments

      Canned green chiles do not, but if you are using fresh, roasted and skin them first.

Nancy Stout

What kind of cheese is stuffed into the chilies

    Savory Experiments

    Pepper jack or monterey jack. You preference. 🙂


I’m on a low carb/keto diet and this looks right up my alley. What could be substituted for the flour? I know almond flour and coconut flour don’t match up the same as normal flour. Any suggestions on substitutes and the amount that should be used?

    Savory Experiments

    Hi Karen! You can actually just omit the flour all together if you want. It is really just a trick to make the eggs fluffier, but won’t directly impact the taste of the recipe, just won’t be as tall. You can add in a few more eggs to get the height though! This is recipe is really hard to mess up, nearly any variation will still work.

      Margaret Ramirez

      for fluffier eggs you can use Tartar instead of flour it makes the eggs fluffier than flour.


        How much cream of tartar do you think is needed?

          Savory Experiments

          About 1 teaspoon if you want to use cream of tartar instead of flour. It is listed in the “notes” section of the printable recipe.


    You can whip up the egg white to fluff it ip

      Savory Experiments

      You sure can!

Maytha Kilgore

I make this with only 1/2 the cheese, still delicious. No one seems to miss the additional cheese.

    Savory Experiments

    Fabulous! I’m gald you enjoyed it!


I just made this. Don’t forget to add the flour with the egg mixture, since it does not say this in the directions.

    Savory Experiments

    Hi Elaine! I hope you liked! The video did forget to mention the “mystery ingredient”- flour, but the written instructions say “eggs through mustard” which includes the flour- hopefully people caught that, but I’ll make it more clear. Thanks for your support!


      The ingredients state salt, flour and milk, the directions do not!

        Savory Experiments

        Hi Janice- step #4 says to combine eggs through dry mustard, which includes the salt, flour and milk 🙂


      Where is the written recipe?

        Savory Experiments

        Hi Patti- scroll up past the other “chile” recipes and it is right there. Kinda in the middle.

      Karen Solwick

      Where is the written recipe?

        Savory Experiments

        About halfway through this page is the printable recipe.


My guys would absolutely love this! Sounds amazing!

Debi @ Life Currents

I love Chile Rellenos. This sounds like a great recipe. I’ve pinned it to make soon for breakfast! Thanks for the recipe.


I love the flavor of green chile so this recipe is a must try for me. Pinning.


I love all this cheese delight!


Love a savory hot breakfast! I know this yummy dish will keep me going for hours!

Linda (Meal Planning Maven)

What a delicious and fun family-friendly breakfast casserole to serve for Mother’s Day or Sunday brunch throughout the year!

KC the Kitchen Chopper

This tasty combo reminds me of my mother. She often ordered Chile Rellenos. I don’t think she ever made them. I thinks I’ll give this a try. I do love green chilies, eggs and cheese!


What a fabulous idea for breakfast, I adore this recipe!!


    How about adding hash browns on the bottom, yummers

      Savory Experiments

      That is a GREAT idea!!!! Yummy!

Bintu @ Recipes From A Pantry

Now this is the sort of breakfast I would love to wake up to.


This is my kind of brunch item, savory and cheesy. Looks so good.


All that cheese makes this a low carb dish, right? My son would love this!

    Carol Burnley

    Omit the flour for low carb


That looks fantastic! Will definitely try this one.


Even though I’m not a fan of eggs… you sold me with the cheese!

Cassie @ Southeast by Midwest

This looks and sounds delicious. I can’t wait to make it and give it a try.


That looks so good. What a tasty way to start your day.

Marina @ Mommy Snippets

This looks yummy! I love breakfast casseroles.


This looks amazing. I must try this recipe!

Michelle @ A Dish of Daily Life

I can’t even tell you how excited I am to find this recipe! I adore green chiles! This looks awesome!


    You’ll love it then!


I like filling breakfast recipes. I have to try this out


I printed this recipe to try at home. Looks perfect for weekend mornings! Thanks for sharing!

Family Travel blogger

Yum! Breakfast casseroles are the best, and all. That. Cheese!


This looks so good! I love a good breakfast casserole, with a kick!


I’ve never made a casserole for breakfast, but it looks great. I should give it a try!

Danielle @ We Have It All

Oh a casserole with chilies and cheese… right up my alley! Thanks for sharing!

Carly Bellard

That looks so good! It is like an inside-out Relleno! I will have to try this one!

Jeanine @

Oh goodness me this looks delicious! I will have to see about making this!


This looks really good! You had me at cheese 🙂

teresa mccluskey

Cheese! Yum! This looks so good! I would def try this!


This looks amazing! I love anything covered in cheese! 🙂


Hubby’s got a big golf tournament on Sunday. This would be a great treat for him to send him on his way!


Your recipe looks so good! My husband loves chiles, I’m going to have to try this!

Debbie Denny

I can deal with that much cheese. Sounds so tasty.

AImee Smith

Oh that sounds so yummy! I love chiles!!

Liz Mays

I rely on those chopped green chilies a lot now too. The cheesy goodness of this is killer!


Nice looking casserole. I am sure it was super yummy

Carly Anderson

This breakfast casserole looks delicious! I’m kind of picky about breakfast, but I know I would enjoy this!


I only have two bags of for she green chiles left until the Hatch chiles are back in season. One of those have to be used to make this! Sounds awesome!


    Helen Willis

    I am from New Mexico and I love Hatch chile. I bring it when I visit. You can get it at some Walmarts, not all I am trying to have walmart in San Diego to have it. There are many people that would love it and Walmart would make a fortune.


This looks amazingly delicious! I can’t wait to make it for my family.

Chrystal @ YUM eating

2 pounds of cheese or not, I’m totally in to it!


I need more breakfast casserole ideas. I never would have thought to eat chile relleno first thing in the morning, but it sounds good!

Robin (Masshole Mommy)

I love stuff like this for breakfast. It always fills me up on those mornings when I workout!

Elizabeth@ Food Ramblings

YUM! Delish casserole…perfect for breakfast!


This sounds delicious! What a great way to start the morning.

Lindsey @ Redhead Baby Mama

That is a TON of cheese! My husband would go for this. He’s always ordering the chile rellenos at restaurants!


Does this not look awesome?

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