Chile Relleno Breakfast Bowls

Brooke Patrick


Easy & delicious ~ Great to serve for a brunch!


★★★★★ 1 vote

20 Min
30 Min


  • 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!

Printable Recipe Card

About Chile Relleno Breakfast Bowls

Course/Dish: Eggs
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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