Best 2 Breakfast Chile Rellenos Casserole Recipes
Indulge in a culinary journey with our tantalizing Breakfast Chile Rellenos Casserole, a harmonious blend of classic Mexican flavors and the convenience of a casserole dish. This delectable recipe is a delightful way to start your day or impress your loved ones at brunch. Discover a symphony of flavors as roasted poblano peppers are stuffed with a delectable filling of cheese, eggs, and aromatic spices, then baked to perfection in a velvety tomato sauce. Alongside the star of the show, you'll find two additional recipes to tickle your taste buds: fluffy Chilaquiles Casserole, a delightful combination of crispy tortilla strips, savory salsa, and melted cheese, and the irresistible Huevos Rancheros Casserole, a hearty and flavorful dish featuring eggs nestled in a rich tomato-based sauce. Prepare to embark on a culinary adventure that will leave you craving more.
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:
- For a vegetarian version of this casserole, use crumbled tofu or tempeh instead of chorizo.
- If you don't have poblano peppers, you can use bell peppers instead.
- To make the casserole ahead of time, cook and assemble it according to the recipe, but do not bake it. Cover the casserole and refrigerate for up to 2 days. When ready to serve, preheat the oven to 350°F (175°C) and bake the casserole for 30-35 minutes, or until heated through.
- Serve the casserole with your favorite toppings, such as sour cream, salsa, guacamole, or pico de gallo.
Conclusion:
This breakfast chile rellenos casserole is a delicious and easy-to-make dish that is perfect for a weekend brunch or holiday meal. The poblano peppers are stuffed with a flavorful mixture of chorizo, eggs, and cheese, and then baked in a creamy sauce. The casserole is hearty and satisfying, and it is sure to be a hit with everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
