Chile Relleno Breakfast Bowls

Brooke Patrick

By
@BrookeP

Easy & delicious ~ Great to serve for a brunch!


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Rating:

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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)

Directions Step-By-Step

1
Preheat 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.
2
Brush 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.
3
Bake uncovered 25-30 minutes, or until eggs are set. Let stand 5 minutes.
4
Top 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