Best 2 Chile Rellenos Breakfast Casserole Recipes
Indulge in a delightful culinary journey with our versatile Chile Rellenos Breakfast Casserole, a fusion of Mexican and American flavors that will tantalize your taste buds. This hearty and flavorful dish is perfect for any occasion, whether it's a weekend brunch or a weekday breakfast. Dive into the symphony of textures and flavors as you savor the velvety soft poblano peppers, perfectly roasted and stuffed with a savory filling of your choice. The combination of eggs, cheese, and fluffy bread cubes creates a comforting and satisfying casserole that will surely become a family favorite. Explore the diverse variations of this recipe, from the Classic Chile Rellenos Breakfast Casserole with its traditional flavors to the unique and innovative Vegan Chile Rellenos Breakfast Casserole, catering to various dietary preferences. Each recipe is meticulously crafted with detailed instructions and helpful tips to guide you through the cooking process, ensuring a successful and enjoyable culinary experience. Get ready to embark on a culinary adventure that will leave you craving for more.
Here are our top 2 tried and tested recipes!
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:
- To save time, use store-bought tortillas for this recipe.
- If you don't have a blender, mash the beans with a fork or potato masher.
- Add more or less chili powder to taste.
- For a vegetarian version, omit the bacon. Add sautéed vegetables like bell peppers, onions, or mushrooms instead.
- Serve with your favorite toppings, such as sour cream, guacamole, salsa, or chopped cilantro.
Conclusion:
This chile rellenos breakfast casserole is a delicious and easy-to-make dish that is perfect for a weekend brunch or breakfast-for-dinner. It is packed with flavor and will surely be a hit with your family and friends. So next time you are looking for a unique and satisfying breakfast or brunch recipe, give this chile rellenos breakfast casserole a try!
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