BREAKFAST CHILE RELLENOS CASSEROLE

Breakfast Chile Rellenos Casserole image

Provided by Lynelle Caldwell

Time 1h40m

Number Of Ingredients 12

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"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.