chile rellenos breakfast casserole

How To Make chile rellenos breakfast casserole

• 
  Step 1
  Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.
• 
  Step 2
  In a non-stick skillet, crumble and brown the breakfast sausage. Drain and set aside.
• 
  Step 3
  Open and drain each can of whole chiles. Gently stuff each chili with the finger-sized pieces of Colby Jack cheese and arrange in the bottom of the baking dish.
• 
  Step 4
  Spread one can of the chopped chiles over the whole chiles.
• 
  Step 5
  Sprinkle half of shredded cheddar/Colby Jack over chiles.
• 
  Step 6
  Spread the breakfast sausage over the cheese.
• 
  Step 7
  Spread the other can of chopped chiles over the sausage layer.
• 
  Step 8
  In a separate medium-sized bowl, combine eggs, garlic salt, cumin, baking mix, and milk. Whisk until most of the clumps are gone (some may remain).
• 
  Step 9
  Pour egg mixture over chiles.
• 
  Step 10
  Bake covered for 40-45 minutes.
• 
  Step 11
  Remove cover and add remaining cheese to the top of the casserole and return to 350-degree oven, uncovered, for an additional 10 - 20 minutes or cheese starts to turn light brown.
• 
  Step 12
  Remove and allow to sit for 5 minutes before serving.
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