This Chile Relleno Breakfast Casserole brings together the bold flavors of green chiles, breakfast sausage, and plenty of cheese in one easy dish. It's a delicious Mexican inspired breakfast casserole that's simple to prep, can be made ahead, and delivers big flavor with minimal effort.
My mom has been making a version of this recipe for years, and I'm so excited to finally share my take on it. It's my husband's absolute favorite breakfast casserole and always a hit at family gatherings. For how much flavor it packs, it's surprisingly simple to make. And since you can prep it ahead of time, it's perfect for holiday mornings or lazy weekends.
This dish is hearty, satisfying, and unapologetically cheesy. You don't need any fancy ingredients or techniques, and it bakes up beautifully every time. Whether you're serving overnight guests, putting together a Christmas morning spread, or just want to level up your breakfast game, this recipe delivers comfort and flavor in every bite.
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What are Chile Rellenos?
Chile rellenos are a classic Mexican dish made by stuffing whole green chiles with cheese (and sometimes meat), dipping them in egg batter, and frying until golden brown. This Chile Relleno Breakfast Casserole takes those same bold, cheesy flavors and transforms them into an easy, baked version that's perfect for breakfast. While it skips the frying and batter, the stuffed chiles, savory sausage, and cheesy egg mixture give it that same comforting, flavor-packed vibe.
More breakfast recipes you will love.
Equipment
For this recipe you will need:
- Casserole dish - I love using this 9x13 Pyrex casserole dish with a lid because it's super easy to transport and store.
- Skillet & paper towel lined plate - You'll need a skillet to cook the sausage. Then you'll transfer it to paper towel lined plate to drain.
- Measuring cups and spoons
- Cheese grater (optional) - While you can definitely used pre-shredded cheese if you're in a rush, I HIGHLY recommend grating your own for the best texture.
Ingredients & Substitutions
- Breakfast sausage - I typically use classic pork breakfast sausage for this recipe. However, you could use chorizo or turkey sausage if preferred.
- Whole green chiles - I like using Hatch Whole Green Chiles. You can get them at Sprouts, Walmart and other grocery stores.
- Cheese - I personally love using a combination of pepper jack, Monterey jack and Colby jack. But you can absolutely just use one type of cheese or even substitute a mild cheddar. While you can use pre-shredded cheese, believe me when I say that freshly shredded cheese is SO much better. I you will need at least one block to stuff the peppers with.
- Eggs - I typically use about 8 large eggs, but you can do 10 if preferred.
- Milk - I recommend using whole milk. You can also use evaporated milk.
- All-purpose flour
- Baking powder
- Salt & pepper
- Spices - I use a combo of dry mustard powder, onion powder and garlic powder. You could also throw in some cayenne for an extra kick.
Step-by-Step Photos
Frequently Asked Questions
Yes! You can fully assemble the casserole the night before, cover, and refrigerate. In the morning, I recommend letting it set on the counter for about 20 minutes before baking. Then just bake as directed (you may need to add 5-10 minutes if it's still quite cold when you put it in the oven).
This recipe uses canned whole green chiles, which are mild and tender. You can find them in most grocery stores near the Mexican food section. No need to roast or peel anything!
Absolutely. You can skip the sausage for a vegetarian version, or swap in chorizo if you prefer a different flavor.
It's mild as written if you use mild green chiles (be sure to check the label). If you want to notch up the heat you can add a pinch of cayenne, go for medium green chiles and replace all the cheese with pepper jack. You could even add a few drops of hot sauce to the egg mixture.
Yes! You can bake it, let it cool completely, and then freeze individual portions or the whole dish. Reheat in the oven or microwave until warmed through.
Other green chile recipes you will love.
Hatch Green Chile Mac & Cheese
Green Chile Hashbrown Casserole
Made this Chile Relleno Breakfast Casserole recipe? Let me know what you think in the comments!
Recipe
Chile Relleno Breakfast Casserole
Equipment
- 9 x 13 casserole dish
- large skillet & paper towel lined plate
- Measuring cups and spoons
Ingredients
- 1 lb ground breakfast sausage
- 30 oz can of whole green chiles
- 8 oz Monterey Jack cheese, cut into 13-14 equal slices
- 8 oz Pepper Jack cheese, freshly shredded Can substitute with Colby jack or Monterey jack for a milder dish.
- 8 oz Colby Jack cheese, freshly shredded
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon dry mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup whole milk Can substitute evaporated milk.
- 8 large eggs
Instructions
- Preheat the oven to 350 F. Drizzle a little oil in a skillet then add in the breakfast sausage. Cook on medium - medium high heat until cooked through. Then transfer to a paper towel lined plate to drain off excess fat.Set aside.
- Drain the cans of whole green chiles, then lay the chiles on a paper towel-lined plate to absorb any excess liquid.Carefully stuff each chile with a slice of Monterey Jack cheese, then set them aside while you prepare the rest of the casserole.
- In a large mixing bowl whisk together flour, baking powder, mustard powder, onion powder, garlic powder, salt and pepper. Very slowly stream in the milk while whisking continuously to form a thick paste with minimal chunks of flour (if there are a few that's okay though). Then add in 8 eggs and whisk until well combined.
- Assemble the casserole by adding the cooked sausage in the bottom of the casserole dish. Then add an even layer of the stuffed chile peppers and top with the shredded Pepper jack and Colby jack cheese. Carefully pour the egg mixture over the top of the casserole as evenly as possible. Bake at 350 F for 35-40 minutes until the center is set. Allow it to set at room temperature for at least 5-10 minutes before serving and enjoy!
Lathiya
My family really enjoyed this breakfast casserole. I love such make ahead breakfast recipes which make my mornings easier.
Jacqueline.
This is my new favorite weekend breakfast/brunch recipe. It's easy to make and super tasty!
jamjarkitchen
So glad you liked it!
Swathi
Chille Relleno breakfast casserole is so good and easy to make my family enjoyed it.
Matt
Love the combination of flavors. It’s perfect for a hearty breakfast or brunch.