Spice Up Breakfast with this Easy Chile Relleno Casserole

Are you looking for an easy flavorful dish for breakfast or brunch?

If you adore Chile Rellenos but don't like frying, here's a tasty casserole with all the same fabuloso flavors: poblano peppers, cheese all wrapped in an egg batter.

I adore Chile Rellenos and order it whenever I get the opportunity. They start with nice fat poblano chilies, stuff them with cheese, dip in egg batter and then fry.

And that's where the prospect of making them at home doesn't thrill me, since I HATE frying.

This recipe takes the same basic ingredients and turns it into a casserole. Same taste, less mess.

Okay, you don't get that delicious crispy fried coating, but you get extra cheesiness and I am okay with that.

How to Serve Chile Relleno Casserole

This would be delicious for breakfast or brunch. I made it as a quick weeknight meal.

You can double or triple it to serve a crowd and bake it in a 9X13 pan.

Serve with tortillas and your favorite toppings like salsa, sour cream and/or guacamole.

What type of peppers should you use?

Traditionally, chile rellenos are made with poblano peppers, but you can use Anaheim or Hatch peppers instead. Or mix and match.

You can even skip the step of charring fresh chiles and use canned chile peppers.

More Brunch Recipes from #OurFamilyTable

Fall Sundays are a little lazy around my house, especially following competition days. That just means it's a perfect time for a nice brunch with some of these tasty recipes:

Best Brunch Entrees

• Apple Pachadi from Magical Ingredients
• Broccoli Quiche from The Spiffy Cookie
• Chilaquiles with Fried Eggs from Jen Around the World
• Currant Scones from Art of Natural Living
• Mushroom Cheddar Baked Eggs from A Kitchen Hoor's Adventures
• Pumpkin Cinnamon Rolls from Hezzi-D's Recipe Box

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Recipe

Print Recipe Pin Recipe

Ingredients

 

• 4 large poblano or Anaheim peppers
• 4 ounce cotija cheese
• 8 Large eggs
• ¼ cup milk
• ½ teaspoon oregano
• ¼ teaspoon cumin
• salt and pepper to taste
• 4 ounces Monterey Jack cheese (grated)
• salsa, guacamole, sour cream, tortillas (for serving)

Instructions

 

• Place chiles on a broiler pan and broil until the skin begins to blacken and blister. Place in a small bowl and cover for about 5 minutes. Reduce oven to 375°.
• While chiles are steaming, in a medium bowl scramble eggs, milk and spices.
• Remove stem, seeds and skin from peppers. Stuff each with 1 ounce of Cotija cheese and place in a pie plate.
• Pour egg mixture over the peppers, top with cheese.
• Bake at 375° until done, 15-20 minutes. Serve with salsa.

Notes

This recipe can easily be doubled to feed a larger crowd. Use a 9 x 13" pan and allow a bit longer to bake.

Sound fabulous? Share it!

more egg bakes

Until next time, happy eating!
~Audrey