Chile Rellenos Breakfast Casserole

16
Jeanne Benavidez

By
@jeanneben

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


Rating:

★★★★★ 1 vote

Comments:
Serves:
6 - 8
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 3 can(s)
    whole green chiles, mild or hot, 10 oz
  • 2 can(s)
    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 large
    eggs
  • 1/3 c
    baking mix (bisquick)
  • 1-1 1/4 c
    milk
  • 1 tsp
    garlic salt
  • 1 tsp
    ground cumin
  • OPTIONAL GARNISH:

  • ·
    sliced black olives
  • ·
    chopped cilantro

How to Make Chile Rellenos Breakfast Casserole

Step-by-Step

  1. Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.
  2. In a non-stick skillet, crumble and brown the breakfast sausage. Drain and set aside.
  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.
  4. Spread one can of the chopped chiles over the whole chiles.
  5. Sprinkle half of shredded cheddar/Colby Jack over chiles.
  6. Spread the breakfast sausage over the cheese.
  7. Spread the other can of chopped chiles over the sausage layer.
  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).
  9. Pour egg mixture over chiles.
  10. Bake covered for 40-45 minutes.
  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.
  12. Remove and allow to sit for 5 minutes before serving.

Printable Recipe Card

About Chile Rellenos Breakfast Casserole





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