This chile relleno breakfast casserole is one of my favorites! I actually love serving this cheesy egg dish to my family or friends for Sunday brunch. With three types of cheese, green chilies and scrambled eggs, your friends and family will be begging you to make this mouthwatering dish.
Traditionally, chile relleno consists of a poblano pepper stuffed with cheese, fried with an egg batter and served with a spicy tomato sauce. In this variation of the classic Mexican dish, we layer the canned chilies and Monterey Jack cheese on top of tomato salsa. Feel free to roast your own chilies for this dish! We then add eggs and bake. Finally, we top the whole thing with more cheese and bake it until it turns golden brown.
Chile relleno breakfast casserole
10
15 minutes
45 minutes
1 hour
1 16-ounce jar salsa
2 14.5-ounce cans whole green chilies, drained
4 cups shredded Monterey Jack cheese
10 tablespoons cream cheese, cut into small pieces
8 eggs, scrambled
¼ cup all-purpose flour
¼ cup whole milk
1 tablespoon garlic powder
1 teaspoon salt
2 cups shredded colby jack cheese
Preheat oven to 350 degrees Fahrenheit.
Pour salsa into a casserole dish and distribute evenly on bottom of dish.
Slice green chilies open. Arrange half of the chilies (1 can) in a layer on top of salsa. Top chilies with 2 cups Monterey Jack cheese and 5 tablespoons cream cheese pieces. Arrange remaining green chilies on top of cheese. Top with remainder of Monterey Jack cheese and cream cheese.
In a small mixing bowl, whisk scrambled eggs, flour, milk, garlic powder and salt together until lumps are gone. Pour evenly into casserole dish. Gently shake dish until eggs settle.
Bake uncovered for 35 minutes. Cover with colby jack cheese. Bake for 10 more minutes until cheese starts to turn golden brown and eggs are firm.
Pro tip 1: For an extra kick, add a few thin slices of jalapeno!
Pro tip 2: Add smoky bacon bits before baking to make this dish extra delicious!