Real Recipes From Real Home Cooks ®

chile relleno breakfast bowls

(1 rating)
Recipe by
Brooke Patrick
Sacramento, CA

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

  • 4
    taco sized flour tortillas
  • 1 1/2 Tbsp
    butter, melted
  • 2 c
    monterey jack cheese, shredded
  • 1 Tbsp
  • 1/4 tsp
  • 1/4 tsp
  • 6
    eggs, lightly beaten
  • 4 oz
    (can) of diced green chiles
  • 1
    garlic clove, minced
  • 1 Tbsp
    yellow onions, minced
  • (optional toppings - salsa, sour cream, chopped tomatoes, jalapeno peppers, olives, hot sauce)

How To Make chile relleno breakfast bowls

  • 1
    Preheat 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.
  • 2
    Brush 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.
  • 3
    Bake uncovered 25-30 minutes, or until eggs are set. Let stand 5 minutes.
  • 4
    Top 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!

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