Chiles Rellenos Breakfast Casserole
Chiles Rellenos Breakfast Casserole is a flavor-packed dish, perfect for brunch gatherings or cozy family breakfasts. This vibrant casserole combines roasted poblano peppers, fluffy eggs, and melted cheese into a satisfying meal that’s as visually appealing as it is delicious. Easy to prepare and endlessly customizable, you can enjoy it right out of the oven or reheat leftovers throughout the week. Get ready to elevate your breakfast experience!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 fresh poblano peppers
- 6 large eggs
- 1 cup whole milk
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1 medium onion, chopped
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Roast the poblano peppers over an open flame or under a broiler until charred. Cool, peel, deseed, and chop.
- In a bowl, whisk together eggs and milk until frothy; add garlic powder, salt, and pepper.
- Layer chopped peppers in the prepared dish; pour egg mixture over them and top with shredded cheeses.
- Bake for 30-35 minutes until set and golden brown; let cool slightly before slicing.
- Serve warm with salsa or avocado.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 210mg
Find it online: https://homechefrecipes.com/chile-relleno-breakfast-casserole/