Name: Chile Relleno Breakfast Casserole Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 1 (7 oz) can whole green chiles, drained and halved; 1½ cups shredded Monterey Jack cheese; ½ cup shredded cheddar cheese; 8 large eggs; 1 cup milk; ¼ cup all-purpose flour; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; 1 tablespoon butter or cooking spray (for greasing the dish)

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If you love the comforting flavors of traditional Mexican cuisine but want a breakfast dish that’s easy to prepare and sure to impress, this Chile Relleno Breakfast Casserole Recipe is your new go-to. It brilliantly combines roasted green chiles with fluffy eggs and melty cheese to create a baked casserole that’s savory, rich, and perfectly satisfying. Whether you’re feeding a crowd on a lazy weekend morning or prepping ahead for a busy weekday, this recipe delivers bold taste with minimal fuss.

Ingredients You’ll Need

A white rectangular baking dish holds a baked egg casserole with a golden yellow top that is slightly browned on the edges, one square piece removed. In the foreground, a single square piece of the casserole with a soft, slightly fluffy yellow texture and crispy brown edges sits on a white round plate accompanied by a silver fork. Behind the baking dish, there is a white ceramic egg holder containing seven brown eggs, a wooden board displaying two large blocks of cheese, one pale yellow and one orange, and a bunch of fresh green cilantro. To the right, a clear glass bowl filled with a mixed black bean, corn, and tomato salsa topped with some chopped cilantro sits on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting together a handful of simple, fresh ingredients is all it takes to bring this delicious casserole to life. Each component plays a special role, from the soft texture of the eggs to the vibrant pop of green chiles, and the creamy, cheesy layers that make every bite so irresistible.

Whole green chiles (1 7 oz can): Provides the classic chile relleno flavor and a mild smoky heat.
Large eggs (8): The base that creates a fluffy, rich texture binding the dish together.
Milk (1 cup): Adds creaminess to the egg mixture and keeps the casserole moist.
Shredded Monterey Jack cheese (1½ cups): Melts beautifully and offers a mild, buttery flavor.
Shredded cheddar cheese (½ cup): Adds a sharp, tangy depth to the creamy blend.
All-purpose flour (¼ cup): Helps firm up the casserole for perfect sliceability.
Salt (½ teaspoon): Enhances all the flavors without overpowering.
Black pepper (½ teaspoon): Adds just a gentle kick of heat.
Garlic powder (½ teaspoon): Infuses a subtle, savory richness.
Butter or cooking spray (1 tablespoon): Ensures the casserole doesn’t stick and has a lovely crust.

How to Make Chile Relleno Breakfast Casserole Recipe

Step 1: Prepare the Baking Dish and Chiles

Start by preheating your oven to 375°F (190°C). Generously grease an 8×8-inch baking dish with butter or cooking spray to prevent sticking and to give your casserole a slightly crispy edge. Then, evenly arrange the green chile halves across the bottom of the dish, ensuring the smoky flavor shines through every slice.

Step 2: Layer the Cheeses

Next, sprinkle a vibrant mix of Monterey Jack and cheddar cheese over the green chiles. This layering is crucial because as the casserole bakes, the cheeses melt into gooey pockets of flavor, marrying the slight heat of the chiles with creamy richness that everyone will love.

Step 3: Combine the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, flour, salt, black pepper, and garlic powder until you have a smooth, homogenous mixture. The flour acts as a little secret weapon, helping the eggs set firmly so you can slice the casserole neatly without it being runny.

Step 4: Assemble and Bake

Pour the egg mixture carefully over the layered chiles and cheeses, making sure it distributes evenly. Slide the baking dish into your oven and bake uncovered for 35 to 40 minutes. You’ll know it’s ready when the center is set and the top turns a delicate golden brown—making it look as delicious as it tastes.

Step 5: Rest, Slice, and Serve

Allow the casserole to rest for 5 to 10 minutes after baking. This crucial resting period helps the eggs finish cooking and allows all the flavors to meld. Then slice it into generous squares and get ready to enjoy a breakfast that feels festive yet effortlessly simple.

How to Serve Chile Relleno Breakfast Casserole Recipe

Chile Relleno Breakfast Casserole Recipe - Recipe Image

Garnishes

Adding fresh garnishes can take this casserole from tasty to unforgettable. Imagine a sprinkle of chopped fresh cilantro, a spoonful of cool sour cream, or a few slices of ripe avocado scattered on top. Each brings its own burst of color and texture, elevating every bite.

Side Dishes

This casserole pairs beautifully with a light, crisp side to balance its richness. Consider serving with fresh fruit, a crisp green salad, or some warm, buttery tortillas to round out your meal and satisfy every craving.

Creative Ways to Present

For a fun twist, try cutting the casserole into bite-sized cubes and serving it on a brunch buffet with toothpicks for easy grabbing. You can also sprinkle a little extra cheese and broil for a minute before serving to get a bubbly golden crust on top that’s just irresistible.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Chile Relleno Breakfast Casserole in an airtight container in the fridge. It will keep wonderfully for up to four days, making it a perfect option for quick breakfasts or lunches throughout the week.

Freezing

This casserole also freezes well! Wrap tightly in plastic wrap and then aluminum foil, or place in a freezer-safe container, and freeze for up to three months. Thaw overnight in the fridge before reheating for a no-fuss, delicious breakfast anytime.

Reheating

Reheat your slices gently in the microwave or oven until warmed through. If using the oven, cover loosely with foil and warm at 350°F (175°C) to avoid drying out the casserole. That way, every bite tastes freshly baked.

FAQs

Can I use fresh chiles instead of canned?

Absolutely! Roasted fresh Hatch or Anaheim chiles will bring an even deeper, more vibrant flavor to your casserole. Just be sure to roast and peel them beforehand to capture that authentic chile relleno essence.

What if I want to add meat to this casserole?

Great idea! You can stir in cooked ground sausage or crumbled bacon for an extra layer of savory protein. Add it right before pouring the egg mixture for the best distribution.

Is there a vegetarian option?

This recipe is naturally vegetarian if you skip the meat additions. The combination of chiles, eggs, and cheese creates plenty of hearty, satisfying flavor all on its own.

Can this casserole be made vegan?

While this recipe relies on eggs and cheese, you can experiment with plant-based egg substitutes and vegan cheese to create your own version. Just keep in mind the texture and flavor will vary slightly.

How do I know when the casserole is fully cooked?

It’s ready when the center is completely set and the top has a lovely light golden color. You can test by inserting a toothpick in the middle—if it comes out clean or with just a few moist crumbs, it’s done.

Final Thoughts

There is something incredibly satisfying about waking up to a hearty dish like this Chile Relleno Breakfast Casserole Recipe. It’s packed with flavor, easy to prepare, and perfect for sharing with loved ones. Trust me, once you try this casserole, it will quickly become a beloved breakfast tradition in your home. So grab those ingredients and get baking—you won’t regret it!