**Indulge in a savory and flavorful culinary journey with our tantalizing Chili Rellenos Breakfast Casserole recipe. This delectable dish seamlessly blends the classic flavors of Mexican-inspired cuisine with the comforting warmth of a hearty breakfast casserole. Embark on a sensory expedition as you savor the tantalizing combination of tender poblano peppers, savory ground beef, aromatic spices, and a symphony of melted cheeses. Encapsulated within a fluffy layer of egg custard, each bite promises a delightful explosion of textures and flavors. But that's not all; this article also unveils a treasure trove of other irresistible breakfast casserole recipes to satisfy every palate.**
**Dive into the depths of culinary creativity with our enticing Sausage and Sweet Potato Hash Brown Casserole, where succulent sausage, tender sweet potatoes, and crispy hash browns unite in a harmonious blend. Experience a symphony of flavors in our Spinach and Artichoke Frittata, where fresh spinach, savory artichoke hearts, and a medley of cheeses dance together in a golden-brown embrace. For those with a penchant for classic comfort, our Hash Brown and Egg Casserole offers a comforting and nostalgic experience, featuring crispy hash browns, fluffy eggs, and a blanket of melted cheese. Prepare to embark on a culinary adventure with our collection of breakfast casserole recipes, each promising a unique and unforgettable taste sensation.**
CHILE RELLENO BREAKFAST CASSEROLE
Chile Relleno Breakfast Casserole is a cheese filled, Mexican style breakfast casserole. Perfect for feeding a crowd and special occasions.
Provided by Jessica Formicola
Categories Breakfast Main Course
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.
- Open and drain each can of chiles. Stuff each chili with finger sized pieces of monterey jack cheese and arrange in the bottom of the baking dish.
- Sprinkle 1 ½ cups of shredded cheddar colby jack over chiles.
- In a separate medium size mixing bowl combine eggs, flour, milk, salt, and dry powdered mustard and whisk until most of the clumps are gone (some may remain).
- Pour egg mixture over chiles.
- 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.
- Remove and allow to sit for 5 minutes before serving.
- If you've tried this recipe, we want to hear about it! Come back and leave us a comment or rating!
Nutrition Facts : Calories 410 kcal, Carbohydrate 5 g, Protein 25 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 168 mg, Sodium 794 mg, Sugar 2 g, ServingSize 1 serving
CHILI RELLENO CASSEROLE
This is a quick and delicious dinner. My husband loves it.
Provided by Monya Heath Williams
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
- Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.
Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 g
CHILI RELLENOS CASSEROLE
This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.
Provided by CLARISSA2
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
- In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
- Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
- Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 12 g, Cholesterol 139.9 mg, Fat 27.6 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 16.7 g, Sodium 1449.4 mg, Sugar 7.3 g
CHILES RELLENOS BREAKFAST BAKE
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Repeat layers with remaining potatoes, sausage and cheese., Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture., Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.
Nutrition Facts : Calories 210 calories, Fat 13g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 440mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
BISQUICK CHILI RELLENO CASSEROLE
Make and share this Bisquick Chili Relleno Casserole recipe from Food.com.
Provided by Tresa H.
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix eggs, milk and Bisquick. Whisk till fluffy and light.
- Add green chilies, chipotle, adobo sauce, cheddar, pepper jack and salt.
- Pour mixture in greased 9x9 inch dish.
- Bake at 350 degrees for 35 to 40 minutes.
- Cut into squares.
Nutrition Facts : Calories 304.6, Fat 21.6, SaturatedFat 12.7, Cholesterol 104.8, Sodium 613.2, Carbohydrate 10.5, Fiber 0.6, Sugar 2.9, Protein 17.4
CHILES RELLENOS CASSEROLE
The traditional recipe for chili relleno takes more time to prepare than this casserole version.-Joan Schroeder, Pinedale, Wyoming
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Add the green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside. , In a 2-1/2-qt. baking dish, layer half each of meat mixture, chiles and cheese; repeat with remaining meat mixture, chiles and cheese. Meanwhile, in a bowl, combine the egg, cream and flour; pour over cheese layer. , Bake at 350° for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10-15 minutes longer or until set.
Nutrition Facts :
Tips:
- If you don't have poblano peppers, you can substitute bell peppers. Just be sure to roast them first to bring out their flavor.
- To make the casserole ahead of time, assemble it and then refrigerate it overnight. In the morning, let it come to room temperature for 30 minutes before baking.
- For a spicier casserole, use more diced green chiles or add a pinch of cayenne pepper.
- Serve the casserole with your favorite toppings, such as sour cream, salsa, or guacamole.
- Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
This chili rellenos breakfast casserole is a delicious and easy way to start your day. It's packed with flavor and protein, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy breakfast, give this casserole a try. You won't be disappointed!
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