Best Chile Rellenos Breakfast Casserole Recipes

Chile Rellenos Breakfast Casserole image

Provided by Jeanne Benavidez

Time 1h15m

Number Of Ingredients 13

3 can(s) whole green chiles, mild or hot, 10 oz
2 can(s) diced green chiles, 4 oz
1 lb block colby jack cheese, cut into finger-size strips
12 oz shredded colby jack cheese
1 lb breakfast sausage, regular or spicy
5 large eggs
1/3 c baking mix (bisquick)
1-1 1/4 c milk
1 tsp garlic salt
1 tsp ground cumin
OPTIONAL GARNISH:
sliced black olives
chopped cilantro

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 image

Provided by Lynelle Caldwell

Time 1h40m

Number Of Ingredients 12

"A WONDERFUL PREP AHEAD BREAKFAST CASSEROLE. I ASSEMBLE IT THE NIGHT BEFORE TO BAKE THE NEXT MORNING FOR CHRISTMAS MORNING. EASY TO MAKE AHEAD OF TIME AND PLACE IN FRIDGE PRIOR TO BAKING ANY TIME.
2 can(s) whole green chilies - 27 oz
1 lb breakfast sauage (i use spicy)
1 lb cheddar cheese (i use sharp)
1 lb monterey jack cheese (can use pepper jack)
8 large eggs
1 c milk (or 1/2 & 1/2)
1 can(s) cheddar cheese soup undiluted (can also use nacho cheese soup)
4 Tbsp flour
1 tsp salt
1/2 tsp black pepper
1 can(s) red enchilada sauce 10 oz

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.