Chile Relleno Breakfast Bake
Chile Relleno Breakfast Bake is a family, friend and vegetarian favorite! Chile Relleno Breakfast Bake is a cheese filled, Mexican style breakfast casserole (but we don’t use that word in this house because “but…you know I don’t like casseroles” ended when I started calling all casseroles “Bakes”). Perfect for feeding a crowd and special occasions.
Ingredients:
2 (14.5 oz.) cans whole green chiles or fresh green chiles (Canned chiles will give you anywhere from 8-12 chiles, depending on size)
1 lb (16 oz.) monterey jack cheese whole brick, cut into finger sized long strips
4 cups (16 oz.) cheddar colby cheese, shredded
6 large eggs
1/4 cup flour
1 1/4 cup milk
1 teaspoon salt
1 teaspoon powdered dry mustard
Recipe Tips:
The original recipe calls for canned whole green chiles. However, I prefer to use fresh and flavorful Hatch green chiles. I simply "cook" with ¼ cup of water in a baking dish covered with foil at 350°F for approx. 30 minutes to soften chiles.
Instead of using “fingers of cheese” to stuff, chop into 2 inch cubes or roll up sliced cheese.
Instructions:
Preheat oven to 350°F.
Spray a large rectangular glass baking dish (13”×9”) with cooking spray.
Open and drain each can of chiles, if using canned. Stuff each chili with finger sized pieces of monetary jack cheese and arrange in the bottom of the baking dish.
Note: I made a 1/2 batch in order to post pics since not feeding a large group. These were extremely large chiles in a smaller baking dish. Therefore, a full recipe which instruction by pics are based on will look different with more chiles)
Sprinkle 1 ½ cups of shredded cheddar colby jack over chiles.
In a separate medium sized bowl combine eggs, flour, milk, salt, and mustard. 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
Cook for an additional 5 minutes or until cheese is melted.
Remove and allow to sit for 5 minutes before serving.