Breakfast Chile Rellenos Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
• In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
• Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
• Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Repeat layers with remaining potatoes, sausage and cheese., Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture., Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.

Steps:

• 1. Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.
• 2. In a non-stick skillet, crumble and brown the breakfast sausage. Drain and set aside.
• 3. Open and drain each can of whole chiles. Gently stuff each chili with the finger-sized pieces of Colby Jack cheese and arrange in the bottom of the baking dish.
• 4. Spread one can of the chopped chiles over the whole chiles.
• 5. Sprinkle half of shredded cheddar/Colby Jack over chiles.
• 6. Spread the breakfast sausage over the cheese.
• 7. Spread the other can of chopped chiles over the sausage layer.
• 8. In a separate medium-sized bowl, combine eggs, garlic salt, cumin, baking mix, and milk. Whisk until most of the clumps are gone (some may remain).
• 9. Pour egg mixture over chiles.
• 10. Bake covered for 40-45 minutes.
• 11. Remove cover and add remaining cheese to the top of the casserole and return to 350-degree oven, uncovered, for an additional 10 - 20 minutes or cheese starts to turn light brown.
• 12. Remove and allow to sit for 5 minutes before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
• Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

Steps:

• Preheat the oven to 325°F.
• Lightly grease four 10-ounce custard cups.
• Brush both sides of each tortilla with the melted butter.
• Nestle each tortilla into one of the custard cups - forming "bowls".
• In a small bowl combine the cheese, flour, salt and pepper; put half of this mixture into another small bowl and set aside.
• To the remaining half of the cheese add eggs, chilies, garlic and onion; distribute evenly into the tortilla "bowls".
• Sprinkle reserved cheese over egg mixture.
• Bake uncovered for 25-30 minutes or until eggs are set.
• Let stand 5 minutes before serving.
• Serve with salsa and sour cream.
• Great with fresh fruit!

Steps:

• 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.

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add the green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside. , In a 2-1/2-qt. baking dish, layer half each of meat mixture, chiles and cheese; repeat with remaining meat mixture, chiles and cheese. Meanwhile, in a bowl, combine the egg, cream and flour; pour over cheese layer. , Bake at 350° for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10-15 minutes longer or until set.