How to make chile relleno breakfast casserole

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If you want to add a little kick to your morning routine, this spicy breakfast recipe should do the trick. The Chile Relleno has just enough spice to make the flavor interesting. Stuffed with cheese and topped with cheese, this breakfast aims to please. Paired with a homemade sauce, you'll get plenty of creaminess to help ease the spiciness from the mustard and the chiles.
Try pairing this with eggs or toast for breakfast. You can also serve it with chicken for dinner. Check out the full recipe from Savory Experiments below. Don't forget to check out the video at the end for a quick look at how this recipe comes together.
Chile Relleno breakfast casserole
Preparation Time: 10 minutes
Total Time: 70 minutes
Serves: 4
2 (14.5-ounce) cans whole mild green chiles
1 pound Monterey jack cheese, cut into finger-sized 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. Coat a cooking dish with non-stick spray and heat your oven to 350 degrees.
2. Drain your chilis. Put one strip of cheese into each chile, and place them on the bottom of your greased baking dish.
3. Cover the chiles with 1 1/2 cups of cheddar cheese and set aside.
4. Whisk together eggs, flour, milk, salt and mustard in a medium bowl. Mix well to ensure everything is combined.
5. Cover the chiles with your egg and flour mixture.
6. Bake for 40 minutes, uncovered.
7. Remove your chiles from the oven, add the rest of your cheese to the top and cover with tin foil. Bake for another five minutes or until the cheese is completely melted.
8. Let your dish set for about five minutes to cool before serving.
Pro tip: You can use fresh green chilis, but you'll need to roast and skin them to use in this recipe.
Resources Savory Experiments
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