CHILE RELLENO BREAKFAST BOWLS

Chile Relleno Breakfast Bowls image

Provided by Brooke Patrick

Categories Eggs

Time 50m

Number Of Ingredients 11

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4 taco sized flour tortillas
1 1/2 Tbsp butter, melted
2 c monterey jack cheese, shredded
1 Tbsp flour
1/4 tsp salt
1/4 tsp pepper
6 eggs, lightly beaten
4 oz (can) of diced green chiles
1 garlic clove, minced
1 Tbsp yellow onions, minced
(optional toppings - salsa, sour cream, chopped tomatoes, jalapeno peppers, olives, hot sauce)

Steps:

1. Preheat oven to 325 degrees Lightly grease 4 10 oz. custard cups In small bowl combine the cheese, flour, salt and pepper. In another small bowl combine beaten eggs, chiles, garlic and onion. Add 1/2 of cheese mixture to egg mixture.
2. Brush both sides of tortilla with melted butter. Nestle each tortilla into one of the custard cups forming "bowls". Distribute egg mixture evenly into the tortilla bowls. Sprinkle remaining 1/2 of cheese mixture over egg mixture.
3. Bake uncovered 25-30 minutes, or until eggs are set. Let stand 5 minutes.
4. Top with salsa, sour cream and any desired toppings. Serve with seasonal fresh fruit or sliced avocado. (hint: heating tortillas in microwave for 5-10 seconds on high before brushing with butter makes them more pliable). My family absolutely loves this and the presentation is impressive!