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Chile Relleno Breakfast Casserole Recipe

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3.9 from 77 reviews

This Chile Relleno Breakfast Casserole is a delicious and hearty baked dish combining spicy green chiles stuffed with Monterey Jack cheese, savory breakfast sausage, and a rich egg mixture with a blend of Pepper Jack and Colby Jack cheeses. Perfect for a flavorful breakfast or brunch, it offers a satisfying balance of textures and spices baked to perfection.

  • Total Time: 55 minutes
  • Yield: 10 servings

Ingredients

Meat

  • 1 lb ground breakfast sausage

Chiles & Cheese

  • 30 oz can of whole green chiles
  • 8 oz Monterey Jack cheese, cut into 13-14 equal slices
  • 8 oz Pepper Jack cheese, freshly shredded (Can substitute with Colby Jack or Monterey Jack for a milder dish.)
  • 8 oz Colby Jack cheese, freshly shredded

Dry Ingredients

  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp dry mustard powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Wet Ingredients

  • 1 cup whole milk (Can substitute evaporated milk.)
  • 8 large eggs

Instructions

  1. Cook the Sausage: Preheat the oven to 350°F. Drizzle a little oil in a skillet and add the ground breakfast sausage. Cook over medium to medium-high heat until fully cooked through. Once done, transfer the sausage to a paper towel-lined plate to drain any excess fat. Set aside.
  2. Prepare the Chiles: Drain the canned whole green chiles and place them on a paper towel-lined plate to absorb excess liquid. Carefully stuff each chile with a slice of Monterey Jack cheese. Set aside the stuffed chiles while preparing the casserole mixture.
  3. Make the Egg Mixture: In a large mixing bowl, whisk together the all-purpose flour, baking powder, dry mustard powder, onion powder, garlic powder, salt, and black pepper. Gradually and slowly stream in the whole milk while whisking continuously to form a smooth, thick paste with minimal lumps. Then add the 8 large eggs and whisk thoroughly until well combined and homogeneous.
  4. Assemble the Casserole: In a casserole dish, layer the cooked breakfast sausage evenly at the bottom. Arrange the stuffed green chiles in an even layer on top of the sausage. Sprinkle the shredded Pepper Jack and Colby Jack cheeses evenly over the chiles. Carefully pour the prepared egg mixture evenly over the entire casserole, making sure to cover all ingredients.
  5. Bake: Place the casserole in the oven preheated to 350°F and bake for 35 to 40 minutes or until the center is fully set and a toothpick inserted comes out clean. Remove from the oven and allow the casserole to rest at room temperature for 5 to 10 minutes before serving.

Notes

  • For a milder flavor, substitute Pepper Jack with additional Monterey Jack or Colby Jack cheese.
  • You can use evaporated milk instead of whole milk for a creamier texture.
  • Make sure to drain and dry the chiles well to avoid excess moisture in the casserole.
  • Allow the casserole to rest before serving to help it set and slice more cleanly.
  • This casserole can be prepared a day ahead, assembled and refrigerated, then baked fresh in the morning.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://allyumcooks.com/chile-relleno-breakfast-casserole-recipe/