Real Recipes From Real Home Cooks ®

chile rellenos breakfast casserole

★★★★★ 2
a recipe by
Jeanne Benavidez
Odessa, TX

This is a great recipe that will feed several people. I make it when I'm with my family at the lake house... easy one-dish meal. I serve it with fresh hot tortillas and fresh hot sauce or pica de gallo.... my family just loves it.

Blue Ribbon Recipe

Chile Rellenos is a classic Mexican dinner. Converting the dish into a breakfast casserole is genius. It's hearty and packed with so much flavor. In the Test Kitchen, we used the optional spicy breakfast sausage and feel it really added to the overall flavor. This is the perfect weekend breakfast casserole or would be great for brunch.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 6 - 8
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For chile rellenos breakfast casserole

  • 3 can
    whole green chiles, mild or hot, 10 oz
  • 2 can
    diced green chiles, 4 oz
  • 1 lb
    block colby jack cheese, cut into finger-size strips
  • 12 oz
    shredded colby jack cheese
  • 1 lb
    breakfast sausage, regular or spicy
  • 5 lg
  • 1/3 c
    baking mix (bisquick)
  • 1-1 1/4 c
  • 1 tsp
    garlic salt
  • 1 tsp
    ground cumin
  • sliced black olives
  • chopped cilantro

How To Make chile rellenos breakfast casserole

  • Spraying a baking dish.
    Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.
  • Browning breakfast sausage.
    In a non-stick skillet, crumble and brown the breakfast sausage. Drain and set aside.
  • Placing slices of cheese inside chilies.
    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.
  • Spread chilies over stuffed chilies.
    Spread one can of the chopped chiles over the whole chiles.
  • Sprinkling shredded cheese.
    Sprinkle half of shredded cheddar/Colby Jack over chiles.
  • Spreading browned sausage.
    Spread the breakfast sausage over the cheese.
  • Spreading more chiles over breakfast sausage.
    Spread the other can of chopped chiles over the sausage layer.
  • Whisking eggs and seasoning.
    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).
  • Pouring eggs into baking dish.
    Pour egg mixture over chiles.
  • Baking casserole covered with aluminum foil.
    Bake covered for 40-45 minutes.
  • Sprinkling casserole with additional cheese.
    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.
  • Casserole cooling.
    Remove and allow to sit for 5 minutes before serving.