Chile Relleno Breakfast Casserole Recipe

bite taken out of chile relleno casserole

Chile Relleno Breakfast Casserole Recipe

Course: Breakfast, Main Course

Cuisine: Mexican

Keyword: breakfast casserole, chile relleno casserole

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 410kcal

Author: Chef Jessica Formicola

Chile Relleno Breakfast Casserole is a cheese filled, Mexican style breakfast casserole. Perfect for feeding a crowd and special occasions.

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Equipment

Ingredients

12-15 ounces mild green chiles (whole or diced) , drained (2 large cans or 3 small cans)
2 cups pepper jack cheese , freshly shredded
2 cups cheddar colby jack cheese , freshly shredded
5-7 large eggs
1 1/4 cup whole milk
1/4 cup flour
1 teaspoon coarse salt
1 teaspoon powdered dry mustard
Cooking Spray

Instructions

Preheat the oven to 350°F and coat a 9x13 baking dish with cooking spray.
For Using Whole Chiles: Stuff each chile pepper with a stick of cheese or a generous handful of shredded cheese, placing more on top of each pepper. Put the peppers in the pan, evenly spaced.
For Using Diced Green Chiles: Evenly spread the chiles in a baking dish. Top with the shredded pepper jack cheese and colby jack cheese. Set it aside while you get the egg mixture ready.
In a separate medium mixing bowl whisk together the 5-7 large eggs, 1 1/4 cup whole milk1/4 cup flour, 1 teaspoon coarse salt1 teaspoon powdered dry mustard.
Pour the egg mixture over the chiles and cheese in the casserole dish.
Bake, uncovered, for 45 minutes or until the center is set and the top starts to lightly brown and bubble.
Remove and allow to sit for 5 minutes before serving. Serve with pico do gallo, salsa or sour cream.
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Video

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.

This recipe has been modified to use chopped green chiles. If you are used to the old recipe, you can still use whole chiles stuffed with sticks of cheese.

Nutrition