Chile Relleno Breakfast Bowls

1
Brooke Patrick

By
@BrookeP

Easy & delicious ~ Great to serve for a brunch!

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
20 Min
Cook:
30 Min

Ingredients

4
taco sized flour tortillas
1 1/2 Tbsp
butter, melted
2 c
monterey jack cheese, shredded
1 Tbsp
flour
1/4 tsp
salt
1/4 tsp
pepper
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

Step-by-Step

  • 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.
  • 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.
  • 3Bake uncovered 25-30 minutes, or until eggs are set. Let stand 5 minutes.
  • 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!

Printable Recipe Card

About Chile Relleno Breakfast Bowls

Course/Dish: Eggs
Other Tag: Quick & Easy