Introduction
This Chile Relleno Breakfast Casserole captures the comforting, cheesy essence of the classic Mexican dish in an easy, make-ahead format perfect for feeding a crowd. You get layers of mild green chiles, a blend of two melty cheeses, and a fluffy, savory custard that bakes into a hearty, satisfying meal. It’s the ultimate centerpiece for a weekend brunch or a savory start to any day.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Servings: 10
Ingredients
- 30 ounces mild green chiles (whole or diced) (, drained (2 large cans or 3 small cans))
- 1 pound pepper jack cheese (, freshly shredded or cut into sticks and divided)
- 1 pound cheddar colby jack cheese (, freshly shredded or cut into sticks and divided )
- 5-7 large eggs
- 1 1/4 cup whole milk
- 1 teaspoon coarse salt
- 1 teaspoon powdered dry mustard
- 1/4 cup flour
- Cooking Spray
Instructions
- Preheat your oven to 350°F (175°C). Generously coat a 9×13 inch baking dish with cooking spray.
- Spread the drained mild green chiles in an even layer on the bottom of the prepared dish.
- Evenly distribute about two-thirds of the combined shredded pepper jack and cheddar colby jack cheeses over the layer of chiles.
- In a large bowl, whisk together the eggs, whole milk, coarse salt, powdered dry mustard, and flour until the mixture is completely smooth and no lumps of flour remain.
- Carefully pour the egg custard mixture evenly over the cheese and chiles in the baking dish.
- Sprinkle the remaining one-third of the shredded cheeses over the top of the custard.
- Bake in the preheated oven for 55 to 65 minutes, or until the casserole is puffed, the center is set (a knife inserted near the center should come out clean), and the top is a beautiful golden brown.
- Remove from the oven and let the casserole rest for 10-15 minutes before slicing and serving. This allows it to set fully for cleaner slices.
Variations
- Individual Portions: Divide the layered ingredients among well-greased muffin tins for easy, grab-and-go servings. Reduce the baking time to 25-35 minutes.
- Spice it Up: Use hot green chiles or add a few spoonfuls of diced pickled jalapeños to the chile layer for more heat.
- Crispy Top: For a crunchy finish, sprinkle the top with a handful of crushed tortilla chips or panko breadcrumbs mixed with a tablespoon of melted butter before baking.
- Dinner-Style: Serve a square for dinner alongside a fresh green salad, black beans, and a dollop of sour cream or salsa.
Tips for Success
- Drain Chiles Well: Press the chiles in a colander or squeeze them gently in a paper towel to remove excess liquid. This prevents a soggy casserole.
- Freshly Shred Your Cheese: Pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly. Shredding your own cheese ensures the creamiest, most cohesive result.
- Test for Doneness: The casserole is done when the edges are puffed and golden brown, and the center jiggles only slightly when you gently shake the pan. A knife inserted should come out clean.
- Let it Rest: Allowing the casserole to rest after baking is crucial. It will firm up, making it much easier to slice into neat portions.
Storage & Reheating
Store leftover casserole, covered tightly in the refrigerator, for up to 4 days. To reheat, warm individual portions in the microwave for 60-90 seconds. For larger pieces or to restore a crispier top, reheat in a 350°F oven on a baking sheet for 10-15 minutes until heated through.
FAQ
Can I prepare this casserole the night before?
Yes, you can assemble the entire casserole (through step 6), cover it tightly, and refrigerate overnight. Let it sit at room temperature for 20-30 minutes before baking as directed.
Why do I need flour in the egg mixture?
The flour acts as a stabilizer, helping the custard set firmly and creating a more sliceable texture, similar to a traditional chile relleno batter.
Can I use different cheeses?
The recipe is designed for the specific cheeses listed, but you can substitute with other good melting cheeses like Monterey Jack, Asadero, or a Mexican cheese blend. Avoid hard, dry cheeses.
What’s the purpose of the dry mustard?
Powdered dry mustard adds a subtle, tangy depth of flavor that enhances the savory profile of the eggs and cheese without making the dish taste like mustard.
My casserole is still wet in the middle. What happened?
This is usually due to excess moisture from the chiles or the casserole needing more bake time. Ensure chiles are well-drained, and bake until the center is fully set. Cover with foil if the top browns too quickly.
Can I freeze this casserole?
Yes, you can freeze it after baking and cooling. Wrap slices or the whole casserole tightly. Thaw in the refrigerator overnight and reheat in the oven for best results. The texture may be slightly more watery after freezing.
