breakfast chile rellenos casserole

Name: Breakfast Chile Rellenos Casserole
Prep time: 20 min
Cook time: 1 h 20 min
Yield: 8
Cuisine: Mexican
Ingredients: ## “A WONDERFUL PREP AHEAD BREAKFAST CASSEROLE. I ASSEMBLE IT THE NIGHT BEFORE TO BAKE THE NEXT MORNING FOR CHRISTMAS MORNING. EASY TO MAKE AHEAD OF TIME AND PLACE IN FRIDGE PRIOR TO BAKING ANY TIME.; 2 can(s) whole green chilies - 27 oz; 1 pound(s) breakfast sauage (i use spicy); 1 pound(s) cheddar cheese (i use sharp); 1 pound(s) monterey jack cheese (can use pepper jack); 8 large eggs; 1 cup(s) milk (or 1/2 & 1/2); 1 can(s) cheddar cheese soup undiluted (can also use nacho cheese soup); 4 tablespoon(s) flour; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 1 can(s) red enchilada sauce 10 oz

17 Pinches 2 Photos

Lynelle Caldwell

Durango, CO

Updated on Nov 6, 2018

This started out as my Meaty Chili Relleno casserole recipe than my husband asked if I could make it for breakfast and it has become a Christmas morning tradition!

Rate

prep time 20 Min

cook time 1 Hr 20 Min

method Bake

yield 8 +

Ingredients

“A WONDERFUL PREP AHEAD BREAKFAST CASSEROLE. I ASSEMBLE IT THE NIGHT BEFORE TO BAKE THE NEXT MORNING FOR CHRISTMAS MORNING. EASY TO MAKE AHEAD OF TIME AND PLACE IN FRIDGE PRIOR TO BAKING ANY TIME.
2 cans whole green chilies - 27 oz
1 pound breakfast sauage (i use spicy)
1 pound cheddar cheese (i use sharp)
1 pound monterey jack cheese (can use pepper jack)
8 large eggs
1 cup milk (or 1/2 & 1/2)
1 can cheddar cheese soup undiluted (can also use nacho cheese soup)
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
1 can red enchilada sauce 10 oz

How To Make breakfast chile rellenos casserole

Step 1

Drain the chilies, removing the seeds, and dry on paper towels. Brown sausage. Grate the cheeses and mix together. Reserve 3/4 cup of cheese in a small bowl. This will go on top of the casserole later, so you can place it in the refrigerator for now.

Step 2

Spray 9 x 13 pan (or 3 qt casserole dish) with non-stick spray, layer 1/2 of the chilies, 1/2 of the sausage, 1/2 of the cheese, the remaining chilies, then the rest of the sausage and cheese. In medium bowl add the eggs add the milk (or 1/2 & 1/2), cheese soup, flour, salt and pepper, beating until well-mixed. Pour the egg mixture over the sausage, chilies and cheese. Bake at 300 for 1 hour. Then spread the red enchilada sauce over the top. Sprinkle with the reserved cheese you placed in the refrigerator. Bake 1/2 hour longer. Let stand for 5 minutes before serving.
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