Chile Rellenos Breakfast Casserole Recipes

CHILE RELLENO BREAKFAST CASSEROLE

Steps:

• 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 monterey 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 size mixing 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!

CHILES RELLENOS BREAKFAST BAKE

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Repeat layers with remaining potatoes, sausage and cheese., Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture., Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.

CHILI RELLENO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
• Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

CHILE RELLENO BREAKFAST CASSEROLE RECIPE

Steps:

• Preheat the broiler to high and line a sheet pan with foil. Line the chiles next to each other on the pan and broil, turning as needed, until the chiles are well charred, 4 to 5 minutes. Transfer to a heatproof bowl and cover with plastic wrap. Let steam for 15 minutes, then peel and deseed the poblanos using the back of a knife.
• Lower the oven temperature to 300°. In a blender, combine the half-and-half, flour, salt, eggs and garlic. Blend on medium until smooth.
• Grease a 9-by-13-inch baking dish with cooking spray and line with a quarter of the roast poblanos, followed by a quarter of the grated cheese. Continue this layering process until all the chiles and cheese have been used. Pour the egg mixture in to cover the chiles and cheese.
• Place the baking dish in a roasting pan and fill the roasting pan with enough boiling water to come up halfway along the sides of the baking dish. Bake until the eggs begin to set, 30 minutes, then raise the temperature to 400° and bake for another 10 to 15 minutes, until the eggs are fully cooked and the top is golden brown.
• Let rest at room temperature for 15 minutes, then slice and serve.

CHILES RELLENOS CASSEROLE

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add the green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside. , In a 2-1/2-qt. baking dish, layer half each of meat mixture, chiles and cheese; repeat with remaining meat mixture, chiles and cheese. Meanwhile, in a bowl, combine the egg, cream and flour; pour over cheese layer. , Bake at 350° for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10-15 minutes longer or until set.

CHILE RELLENOS CASSEROLE

Steps:

• Preheat oven to 450.
• Quarter the peppers and remove seeds, stems, and veins.
• Immerse peppers into boiling water for 3 minutes and drain.
• Invert peppers onto paper towels to drain well.
• Place the peppers in a well-greased 2-quart square baking dish.
• Top with 1 cup cheese.
• In a medium bowl combine eggs and milk.
• Add flour, baking powder, cayenne pepper, and salt.
• Beat until smooth with a rotary beater.
• Pour egg mixture over peppers and cheese.
• Bake, uncovered, for about 15 minutes or until a knife inserted into the egg mixture comes out clean.
• Sprinkle with 1/2 cup cheese.
• Let stand about 5 minutes or until cheese melts.
• If desired, serve with picante sauce or sour cream.

SIMPLE CHILE RELLENO CASSEROLE

Steps:

• Lightly grease 9x13 inch glass baking dish. I use my butter wrappers to grease.
• Beat first 5 ingredients in medium bowl to blend.
• Arrange1/3 chilies in prepared dish, covering bottom completely.
• Sprinkle with 1/3 of each cheese, then cover with 1 layer of tortillas.
• Repeat layering twice.
• Pour egg mixture over cheese. Let stand 30 minutes.
• You an prepare this a day ahead and cover and refrigerate at this point.
• Otherwise, preheat oven to 350 and bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes.
• Cool 20 minutes and serve.

CHILI RELLENOS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
• In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
• Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
• Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.