Best 2 Chile Rellenos Breakfast Casserole Recipes
A delightful fusion of Mexican and American flavors, the chile rellenos breakfast casserole is an ideal dish for those seeking a hearty and satisfying meal to start their day. This delectable casserole combines the classic flavors of poblano chiles, cheese, and eggs, creating a tantalizing and visually appealing dish that will impress your taste buds and make your mornings brighter. With its versatile nature, this casserole can be easily customized to accommodate your dietary needs and preferences, making it a perfect choice for those with allergies or specific dietary restrictions.
Check out the recipes below so you can choose the best recipe for yourself!
CHILE RELLENOS BREAKFAST CASSEROLE
Chile Rellenos is a classic Mexican dinner. Converting the dish into a breakfast casserole is genius. It's hearty and packed with so much flavor. In the Test Kitchen, we used the optional spicy breakfast sausage and feel it really added to the overall flavor. This is the perfect weekend breakfast casserole or would be great for...
Provided by Jeanne Benavidez
Categories Breakfast Casseroles
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.
- 2. In a non-stick skillet, crumble and brown the breakfast sausage. Drain and set aside.
- 3. Open and drain each can of whole chiles. Gently stuff each chili with the finger-sized pieces of Colby Jack cheese and arrange in the bottom of the baking dish.
- 4. Spread one can of the chopped chiles over the whole chiles.
- 5. Sprinkle half of shredded cheddar/Colby Jack over chiles.
- 6. Spread the breakfast sausage over the cheese.
- 7. Spread the other can of chopped chiles over the sausage layer.
- 8. In a separate medium-sized bowl, combine eggs, garlic salt, cumin, baking mix, and milk. Whisk until most of the clumps are gone (some may remain).
- 9. Pour egg mixture over chiles.
- 10. Bake covered for 40-45 minutes.
- 11. Remove cover and add remaining cheese to the top of the casserole and return to 350-degree oven, uncovered, for an additional 10 - 20 minutes or cheese starts to turn light brown.
- 12. Remove and allow to sit for 5 minutes before serving.
BREAKFAST CHILE RELLENOS CASSEROLE
This started out as my Meaty Chili Relleno casserole recipe than my husband asked if I could make it for breakfast and it has become a Christmas morning tradition!
Provided by Lynelle Caldwell
Categories Breakfast Casseroles
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. Drain the chilies, removing the seeds, and dry on paper towels. Brown sausage. Grate the cheeses and mix together. Reserve 3/4 cup of cheese in a small bowl. This will go on top of the casserole later, so you can place it in the refrigerator for now.
- 2. Spray 9 x 13 pan (or 3 qt casserole dish) with non-stick spray, layer 1/2 of the chilies, 1/2 of the sausage, 1/2 of the cheese, the remaining chilies, then the rest of the sausage and cheese. In medium bowl add the eggs add the milk (or 1/2 & 1/2), cheese soup, flour, salt and pepper, beating until well-mixed. Pour the egg mixture over the sausage, chilies and cheese. Bake at 300 for 1 hour. Then spread the red enchilada sauce over the top. Sprinkle with the reserved cheese you placed in the refrigerator. Bake 1/2 hour longer. Let stand for 5 minutes before serving.
Tips:
- To save time, use store-bought roasted green chiles. Look for them in the frozen foods section.
- If you don't have a 9x13 inch baking dish, you can use a 10-inch cast-iron skillet. Just be sure to adjust the cooking time accordingly.
- To make the casserole ahead of time, prepare it up to the point of baking. Cover and refrigerate for up to 24 hours. When ready to bake, let the casserole come to room temperature for 30 minutes before baking.
- Serve the casserole with your favorite toppings, such as salsa, guacamole, sour cream, or shredded cheese.
Conclusion:
This chile rellenos breakfast casserole is a delicious and easy way to start your day. It's perfect for a weekend brunch or a quick weekday breakfast. With its combination of eggs, cheese, roasted green chiles, and cornbread crumbs, this casserole is sure to please everyone at the table.
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