Watch our Chile Relleno Breakfast Casserole Video!
We know we forgot to label the “flour”… we are human, we make mistakes and that is why there is a written recipe too!
My favorite breakfast recipe EVER: Chile Relleno Casserole. This beloved recipe has received a lot of feedback, good and bad, read below to see why!
Chile Relleno Breakfast Casserole is a morning casserole with eggs, two types of cheese, and mild green chiles. A perfect breakfast recipe for feeding a crowd!
Chile Relleno Breakfast Casserole is a family, neighbor, and Pinterest favorite! Well, for the majority of folks. There are a lot of haters out there too. It’s okay, I have thick skin. But if you are a hater, read on for my answers to your burning questions…
One of my most viewed and pinned recipes can now be a family favorite in your house 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 or overindulgent.
Now a lot of folks have commented here and Facebook that two pounds of cheese is just TOO much cheese. I promise you, it is not. When it is all baked up you won’t even get super cheesy pieces. Not any more than other casseroles.
If you still think it is too much cheese, then reduce it to one pound. I guarantee you’ll miss the missing cheese. The cheese is really what makes this casserole. And the chile… LOL.
I try to make Chile Relleno Breakfast Casserole only when we have guests in town due to the copious amounts of cheese. Only because despite my defense on oodles of cheese, I do try to eat fairly healthy on a regular basis and only allow dishes like this on special occassions.
Is there really such a thing? And if you actually make the recipe, you’ll see that although it is one heck of cheesy recipe, you hardly notice when you are eating it.
This dish is perfect for feeding large groups. The chile is mild enough to not be spicy and it also vegetarian-friendly. (NOT vegan, many vegetarians are lacto-ovo). In some areas you can even buy mild or hot chiles to your preference.
You can even add cooked, crumbled breakfast sausage, ground beef or bacon right into your Chile Relleno Breakfast Casserole. Shredded chicken also works nicely.
Many of our readers have tried this and loved it!
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. And I’ve never claimed it to be an authentic Mexican recipe.
So before you throw stones, I didn’t name it either. All I know is that this casserole is delicious! And if you try it, you’ll probably agree.
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” and the soup is with an “i”.
Call it a “Chili” Relleno Breakfast Casserole if you’d like. It still tastes the same!
The original recipe for Chile Relleno Breakfast Casserole calls for whole green chiles, however, these seem to be more and more difficult to find.
You can substitute those for three 4.5-ounce cans of chopped green chiles. Be sure to drain well and dry on a paper towel 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 the chiles, chop the cheese into 2-inch cubes. If I am feeding more than 12, I will add a few more eggs. No additional measurement changes are necessary.
And the last most asked question for my Chile Relleno Casserole: Can you freeze it or make it ahead of time? The answers are yes and yes.
You can make Chile Relleno Casserole the night before you intend to bake it. It might take a few more minutes in the oven to come to temperture seeing that it will be chilled instead of room temperature. Use your best judgment.
If you freeze this casserole, cook it, then freeze it in small batches with as little air as possible. Wrap in aluminum foil or freezer paper, then in an airtight bag. It should be good for up to 3 months.
If you loved my Chile Relleno Breakfast Casserole, and want more breakfast recipes for feeding a large group:
- 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 jack 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 chiles.
- 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 350F 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.