Chile Relleno Breakfast Bowls

Brooke Patrick

By
@BrookeP

Easy & delicious ~ Great to serve for a brunch!

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
20 Min
Cook:
30 Min

Ingredients

4
taco sized flour tortillas
1 1/2 Tbsp
butter, melted
2 c
monterey jack cheese, shredded
1 Tbsp
flour
1/4 tsp
salt
1/4 tsp
pepper
6
eggs, lightly beaten
4 oz
(can) of diced green chiles
1
garlic clove, minced
1 Tbsp
yellow onions, minced
(optional toppings - salsa, sour cream, chopped tomatoes, jalapeno peppers, olives, hot sauce)

Step-By-Step

1Preheat oven to 325 degrees
Lightly grease 4 10 oz. custard cups
In small bowl combine the cheese, flour, salt and pepper. In another small bowl combine beaten eggs, chiles, garlic and onion. Add 1/2 of cheese mixture to egg mixture.
2Brush both sides of tortilla with melted butter. Nestle each tortilla into one of the custard cups forming "bowls". Distribute egg mixture evenly into the tortilla bowls. Sprinkle remaining 1/2 of cheese mixture over egg mixture.
3Bake uncovered 25-30 minutes, or until eggs are set. Let stand 5 minutes.
4Top with salsa, sour cream and any desired toppings. Serve with seasonal fresh fruit or sliced avocado.
(hint: heating tortillas in microwave for 5-10 seconds on high before brushing with butter makes them more pliable). My family absolutely loves this and the presentation is impressive!

About this Recipe

Course/Dish: Eggs
Other Tag: Quick & Easy