breakfast chile rellenos casserole

Recipe by
Lynelle Caldwell
Durango, CO

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!

yield 8 +
prep time 20 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For breakfast chile rellenos casserole

  • “A WONDERFUL PREP AHEAD BREAKFAST CASSEROLE. I ASSEMBLE IT THE NIGHT BEFORE TO BAKE THE NEXT MORNING FOR CHRISTMAS MORNING. EASY TO MAKE AHEAD OF TIME AND PLACE IN FRIDGE PRIOR TO BAKING ANY TIME.
  • 2 can
    whole green chilies - 27 oz
  • 1 lb
    breakfast sauage (i use spicy)
  • 1 lb
    cheddar cheese (i use sharp)
  • 1 lb
    monterey jack cheese (can use pepper jack)
  • 8 lg
    eggs
  • 1 c
    milk (or 1/2 & 1/2)
  • 1 can
    cheddar cheese soup undiluted (can also use nacho cheese soup)
  • 4 Tbsp
    flour
  • 1 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1 can
    red enchilada sauce 10 oz

How To Make breakfast chile rellenos casserole

  • 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.

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