Looking for a unique and flavorful breakfast casserole that’s sure to please a crowd? This Chile Rellenos Breakfast Casserole is a brilliant twist on the classic Mexican dish, transforming it into a hearty, satisfying meal perfect for any morning gathering or brunch. Packed with layers of cheese, chiles, and savory sausage, this dish will have everyone asking for seconds. Serve it with warm tortillas and your favorite salsa or pico de gallo for a complete and unforgettable meal.
Ingredients for Chile Rellenos Breakfast Casserole
- 3 cans (10 oz or 280 g) whole green chiles, mild or hot
- 2 cans (4 oz or 115 g) diced green chiles
- 1 lb (450 g) block Colby Jack cheese, cut into finger-sized strips
- 12 oz (340 g) shredded Colby Jack cheese
- 1 lb (450 g) breakfast sausage, regular or spicy
- 5 large eggs (about 250 g)
- 1/3 cup (45 g) baking mix (such as Bisquick)
- 1 to 1 1/4 cups (240 – 300 ml) milk
- 1 tsp (5 ml) garlic salt
- 1 tsp (5 ml) ground cumin
Optional Garnish:
- Sliced black olives
- Chopped cilantro
Yield: 6 – 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
How to Make Chile Rellenos Breakfast Casserole
- Preheat the oven to 350°F (175°C) and spray a large rectangular glass baking dish (9×13 inches or 23×33 cm) with cooking spray.
- In a non-stick skillet, crumble and cook the breakfast sausage over medium heat until browned. Drain excess fat and set the sausage aside.
- Open and drain the cans of whole green chiles. Carefully stuff each chili with the finger-sized strips of Colby Jack cheese, then arrange them in the bottom of the prepared baking dish.
- Spread the diced green chiles from one can evenly over the stuffed chiles.
- Sprinkle half of the shredded Colby Jack cheese over the chiles.
- Evenly distribute the cooked breakfast sausage over the cheese layer.
- Spread the remaining diced green chiles from the second can over the sausage layer.
- In a separate bowl, whisk together the eggs, garlic salt, cumin, baking mix, and milk. Continue whisking until most of the lumps have disappeared (a few may remain).
- Pour the egg mixture evenly over the layers in the baking dish.
- Cover the baking dish with aluminum foil and bake for 40-45 minutes.
- After the initial baking time, remove the foil and sprinkle the remaining shredded cheese over the top. Return the casserole to the oven, uncovered, and bake for an additional 10-20 minutes, or until the cheese turns light brown.
- Remove the casserole from the oven and allow it to cool for 5 minutes before slicing and serving.
This Chile Rellenos Breakfast Casserole is a flavorful and satisfying dish that’s perfect for family breakfasts, brunches, or any time you want to enjoy a comforting meal with a bit of a Mexican twist. The combination of tender green chiles, melted cheese, savory sausage, and spiced egg mixture makes every bite irresistible. For an extra burst of freshness, top with sliced black olives and chopped cilantro. Whether you serve it with tortillas, rice, or just on its own, this casserole will quickly become a go-to recipe for feeding a hungry crowd!
