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.
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Amjad Afridi
[email protected]This casserole is perfect for a special occasion breakfast.
Grijesh Chaudhary
[email protected]I love the unique flavor combination of this dish.
Muhammad Hamza Waqas
[email protected]This casserole is a great way to use up leftover poblano peppers.
John Bishop
[email protected]I'll definitely be making this again.
Francisca Jimenez
[email protected]Delicious!
Melanie Delgado
[email protected]This casserole is so easy to make and it's always a hit with my guests.
Woodhouse Bates
[email protected]I'm not a great cook, but this casserole turned out amazing. My family loved it and I'll definitely be making it again.
M R jani
[email protected]I've never been a fan of poblano peppers, but this casserole changed my mind. The peppers were roasted to perfection and the filling was creamy and flavorful.
Shanea M
[email protected]This casserole is perfect for a lazy Sunday morning breakfast. It's easy to make and the leftovers are even better the next day.
Corleen van der Walt
[email protected]I made this for a brunch party and it was a big hit. Everyone loved the unique flavor combination.
MuthaFkn Pyro
[email protected]This was my first time making chile rellenos and it turned out great! The casserole was easy to assemble and the instructions were clear. The finished dish was delicious and flavorful.
Solomon Hammond
[email protected]I've made this casserole twice now and it's always a crowd-pleaser. The poblano peppers add a nice kick and the eggs and cheese make it nice and hearty.
Yasodha Karki
[email protected]This casserole was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.