Chile Relleno Breakfast Casserole


  • 2 14.5-ounce cans whole mild green chilis or fresh green chilis roasted and skinned*
  • 1 lb. Monterey jack cheese whole brick, cut into finger sized long strips
  • 1 lb. cheddar Colby jack cheese shredded
  • 5 large eggs
  • 1/4 cup flour
  • 1 1/4 cup milk
  • 1 teaspoon salt
  • 1 teaspoon powdered dry mustard
  • Cooking Spray


  1. Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.
  2. Open and drain each can of chilis. Stuff each chili with finger sized pieces of monetary jack cheese and arrange in the bottom of the baking dish.
  3. Sprinkle 1 ½ cups of shredded cheddar Colby jack over chilis.
  4. In a separate medium sized bowl combine eggs, flour, milk, salt, and dry powdered mustard and whisk until most of the clumps are gone (some may remain).
  5. Pour egg mixture over chilis.
  6. Bake uncovered for 40 minutes. Add remaining cheese to the top of the casserole and return to 350F degree oven for an additional 5 minutes or until firm.
  7. Remove and allow to sit for 5 minutes before serving.
  8. If you’ve tried this recipe, we want to hear about it! Come back and leave us a comment or rating! 

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