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A slice of Chile Relleno Breakfast Casserole with layers of green chili, meat, and egg, topped with sour cream, salsa, and parsley, sits on a white plate with a fork.

Chile Relleno Breakfast Casserole

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.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Brunch
Cuisine Mexican
Servings 10 servings
Calories 504 kcal

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!

Video

Nutrition

Calories: 504kcalCarbohydrates: 11gProtein: 30gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 228mgSodium: 1254mgPotassium: 371mgFiber: 2gSugar: 2gVitamin A: 946IUVitamin C: 29mgCalcium: 604mgIron: 3mg
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