breakfast chile rellenos casserole
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.
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2 canwhole green chilies - 27 oz
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1 lbbreakfast sauage (i use spicy)
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1 lbcheddar cheese (i use sharp)
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1 lbmonterey jack cheese (can use pepper jack)
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8 lgeggs
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1 cmilk (or 1/2 & 1/2)
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1 cancheddar cheese soup undiluted (can also use nacho cheese soup)
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4 Tbspflour
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1 tspsalt
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1/2 tspblack pepper
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1 canred enchilada sauce 10 oz
How To Make breakfast chile rellenos casserole
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1Drain 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.
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2Spray 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Breakfast Chile Rellenos Casserole:
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