Chiles Rellenos Breakfast Bake Recipes

CHILES RELLENOS BREAKFAST BAKE

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.

BAKED CHILES RELLENOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
• While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
• Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

CHILE RELLENO BREAKFAST

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!

CHILI RELLENOS CASSEROLE

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.

BREAKFAST CHILES RELLENOS BAKE

Steps:

• Beat the half-and-half, eggs, and flour until smooth.
• Rinse and split the chilis. Starting with half of the chilis, dip each one in the flour mixture and place in a greased 8x8 baking dish. Top with 1/3 of the cheese.
• Make another layer with the remaining chilis and 1/3 of the cheese.
• Pour the remaining flour mixture over top. Pour the tomato sauce over the flour mixture. Top with the remaining cheese.
• Bake at 350 degrees for 45 minutes. Let stand 10 minutes before serving.