chile relleno breakfast bowls
(1 rating)
Easy & delicious ~ Great to serve for a brunch!
►
(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For chile relleno breakfast bowls
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4taco sized flour tortillas
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1 1/2 Tbspbutter, melted
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2 cmonterey jack cheese, shredded
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1 Tbspflour
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1/4 tspsalt
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1/4 tsppepper
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6eggs, lightly beaten
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4 oz(can) of diced green chiles
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1garlic clove, minced
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1 Tbspyellow onions, minced
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(optional toppings - salsa, sour cream, chopped tomatoes, jalapeno peppers, olives, hot sauce)
How To Make chile relleno breakfast bowls
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1Preheat 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.
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2Brush 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.
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3Bake uncovered 25-30 minutes, or until eggs are set. Let stand 5 minutes.
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4Top 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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