Chile Relleno Breakfast Casserole Recipe
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
10
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Calories
410 kcal
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Course
Main Course, Breakfast
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Cuisine
Mexican
Chile Relleno Breakfast Casserole Recipe
Description
This casserole uses either whole green chile peppers stuffed with cheese or diced chiles spread in a baking dish layered with shredded pepper jack and colby jack cheeses. The eggs are whisked with milk, salt, dry mustard powder, and flour (which helps set the mixture) before being poured over the chiles and cheese.
During baking, the custard sets around the chiles and cheese, creating a rich, creamy texture contrasted by the tender chiles' slightly spicy flavor. Half the cheese is added before baking and the rest are sprinkled on top midway through baking to form a melted cheese topping.
This dish serves well as a breakfast or brunch centerpiece, offering a balanced blend of cheesy creaminess and subtle green chile heat. It's cooked uncovered in a 9x13 pan for about 40 minutes plus additional time after adding the cheese topping.
Notes mention that cream of tartar can be used as an egg-fluffing alternative to flour. The recipe is adaptable to be gluten-free by omitting flour. It can be made with diced green chiles or whole chile peppers stuffed with cheese for traditional variation.
Ingredients
- 30 ounces green chile drained (2 large cans or 3 small cans, mild, whole or diced
- 1 pound pepper jack cheese , freshly shredded or cut into sticks and divided
- 1 pound cheddar cheese freshly shredded or cut into sticks and divided, colby jack blend
- 5-7 egg large
- 1 1/4 cup milk whole
- 1 teaspoon salt coarse
- 1 teaspoon dry mustard powder
- 1/4 cup flour
- 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. Only use half of your cheese, you'll need the rest for topping. For Using Diced Green Chiles: Evenly spread the chiles in a baking dish. Top with half of the shredded pepper jack cheese and half of the colby jack cheese. Set it aside while you get the egg mixture ready.
- In a separate medium mixing bowl whisk together the eggs, milk, salt, and dry powdered mustard until the clumps are gone (some may remain). Spoon out 1/4 cup of eggs mixture to a small bowl and whisk with the flour, making a paste. Whisk it back into the main egg mixture.
- Pour the egg mixture over the chiles and cheese.
- Bake, uncovered, for 40 minutes. Add the remaining cheese to the top of the casserole and return to the oven for an additional 5 minutes or until the center has set and the cheese has melted.
- 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 star rating!
Notes
- Use 1 teaspoon cream of tartar instead of flour to fluff the eggs if desired.
- Omit flour to make the casserole gluten-free.
- This recipe can be made with whole chile peppers stuffed with cheese or with diced green chiles mixed throughout.
- Bake uncovered at 350°F for a total of around 50-60 minutes including the cheese topping stage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 5g | 2% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 168mg | 56% |
| Sodium | 794mg | 33% |
| Potassium | 164mg | 3% |
| Sugar | 2g | 4% |
| Vitamin A | 970IU | 19% |
| Calcium | 696mg | 70% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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