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Hearty Chile Relleno Breakfast Casserole

This savory and satisfying breakfast casserole transforms the classic chile relleno into a delicious morning meal, featuring fluffy eggs, a blend of cheeses, and a kick of green chiles. It's perfect for a weekend brunch or a convenient make-ahead option.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Base Layers
  • 2 7 oz cans Whole green chiles fire-roasted, drained and flattened
  • 1 lb Ground breakfast sausage mild or spicy, depending on preference
  • 1/2 cup Yellow onion finely chopped
  • 2 cloves Garlic minced
  • 2 cups Monterey Jack cheese shredded
  • 1 cup Cheddar cheese shredded
For the Egg Mixture
  • 12 Large eggs
  • 1/2 cup Milk whole or 2%
  • 2 tbsp All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper freshly ground
Optional Toppings
  • to taste Salsa
  • to taste Sour cream
  • to taste Avocado diced or sliced
  • to taste Fresh cilantro chopped

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Whisk
  • Large Non-Stick Skillet

Method
 

Prepare the Base
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large non-stick skillet over medium-high heat, cook the ground breakfast sausage, breaking it apart with a spoon, until browned. Drain off any excess grease. Add the chopped yellow onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Remove from heat.
Assemble the Casserole
  1. Arrange the drained and flattened whole green chiles in a single layer over the bottom of the prepared baking dish, overlapping slightly if necessary to cover the base.
  2. Evenly spread the cooked sausage and onion mixture over the layer of green chiles.
  3. Sprinkle 1 1/2 cups of the shredded Monterey Jack cheese and all of the shredded Cheddar cheese over the sausage layer.
Prepare the Egg Mixture
  1. In a large mixing bowl, whisk together the eggs, milk, all-purpose flour, baking powder, salt, and black pepper until well combined and slightly frothy.
  2. Carefully pour the egg mixture evenly over the layers in the baking dish, ensuring it seeps down through all the ingredients.
Bake and Serve
  1. Bake for 35 minutes. Then, sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top and continue baking for another 10-15 minutes, or until the casserole is set in the center and the cheese is melted and bubbly and lightly golden brown.
  2. Remove from the oven and let the casserole rest for 5-10 minutes before slicing and serving. This allows it to set further and makes for cleaner slices.
  3. Serve hot with your favorite toppings such as salsa, sour cream, diced avocado, and fresh cilantro.

Notes

To make this casserole ahead of time, assemble all ingredients in the baking dish, cover tightly with plastic wrap, and refrigerate overnight. Let it sit at room temperature for 15-20 minutes before baking, and you might need to add 5-10 minutes to the total baking time. For a spicier kick, use hot breakfast sausage or add a pinch of cayenne pepper to the egg mixture.