Ingredients for Breakfast Chiles Rellenos Bake
- Half And Half
- 4 large eggs
- 1/4 cup all-purpose flour
- Whole Green Chilies
- Monterey Jack Cheese
- 1 cup your favorite tomato sauce (or enchilada sauce)
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How to Make Breakfast Chiles Rellenos Bake
- Preheat oven to 350°F (175°C).
- Roast chiles: Preheat broiler. Place chiles directly on oven rack and broil, turning occasionally, until skin is blackened and blistered (about 8-10 minutes). Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off and discard skins; remove seeds and stems.
- In a medium bowl, whisk together half-and-half, eggs, and flour until smooth.
- Gently rinse and split the roasted chiles lengthwise.
- Grease an 8x8 inch baking dish.
- Layer half of the chiles in the prepared baking dish. Sprinkle with 1/3 of the cheese.
- Repeat layers with the remaining chiles and another 1/3 of the cheese.
- Pour the egg mixture evenly over the chiles and cheese.
- Pour the tomato sauce over the egg mixture.
- Top with the remaining cheese.
- Bake for 45 minutes, or until the casserole is set and the cheese is golden brown and bubbly.
- Let stand for 10 minutes before serving. Serve with a side of fresh fruit salad for a complete breakfast experience!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
21g
Fat
93g
Carbs
6g
