Chile Rellenos Breakfast Casserole Recipes

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.

Steps:

• Preheat the oven to 325 degrees F.
• Mix together the milk, eggs, paprika, cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer them on the bottom of a 9-by-13-inch baking dish.
• Top the chiles with half the cheese. Repeat with another layer of chiles and another layer of cheese. Pour the egg mixture over the top.
• Place the baking dish into a larger baking dish or on a rimmed baking sheet. Pour in 1/2-inch of water and bake until completely set, 35 to 45 minutes.
• Cut into squares and serve with warm corn tortillas!

Steps:

• In a medium bowl, toss together the cheddar and monterey jack cheese. Set aside.
• In another medium bowl, beat the eggs, milk, smoked paprika, cayenne, salt, and pepper until thoroughly combined.
• Lay the chilies on a cutting board and cut them in half.
• Select the version you're making below and continue.
• Full-on veggie version
• Grease an 8" x 8" baking pan with butter or non-stick cooking spray.
• Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Pour half the egg mixture over the top of the bread and chilies. Top with half the cheese. Repeat layers: chilies, bread, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
• Continue to "Refrigerate overnight and then bake" step below.
• Brown 1/2 pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
• One half-size veggie version/one half-size meaty version
• Grease two approximately 4" x 8'' baking pans/casserole dishes with butter or non-stick cooking spray.
• Lay half the chilies in the bottom of the baking dish (about 3 chili halves each). Lay four slices of bread over the chiles (2 slices of bread per dish). Sprinkle half of the sausage over the meaty version. Top each with about 1/2 cup of the egg mixture. Sprinkle about 1/3 cup of cheese onto each. Repeat layers: chilies, bread, sausage on the sausage version, the rest of the eggs divided evenly between, and the remaining cheese. Sprinkle with a couple of pinches of smoked paprika.
• Continue to "Refrigerate overnight and then bake" step below.
• Brown 1 pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
• Full-on meaty version
• Grease an 8" x 8" baking pan with butter or non-stick cooking spray.
• Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Sprinkle on half the browned chorizo. Pour half the egg mixture over the top of the bread, chilies, and sausage. Top with half the cheese. Repeat layers: chilies, bread, sausage, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
• Continue to "Refrigerate overnight and then bake" step below.
• Refrigerate overnight and then bake
• Cover tightly and refrigerate overnight, or for at least three hours.
• In the morning, uncover and bake at 325 degrees for 40 - 50 minutes, until the strata is puffy, golden, and no longer jiggles in the middle.
• Serve with optional toppings if desired.

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.

Steps:

• Brush both sides of tortillas with butter. Place each tortilla in an individual ovenproof 10-oz. custard cup or casserole, pressing down in center to form a shell. , In a bowl, combine the cheese, flour, salt and pepper; set half aside. To the other half, add eggs, chiles, garlic and onion; pour into tortilla shells. Top with reserved cheese mixture. , Bake, uncovered, at 325° for 25 minutes or until eggs are set. Let stand for 5 minutes before serving. Serve with salsa.

Steps:

• Preheat oven to 450.
• Quarter the peppers and remove seeds, stems, and veins.
• Immerse peppers into boiling water for 3 minutes and drain.
• Invert peppers onto paper towels to drain well.
• Place the peppers in a well-greased 2-quart square baking dish.
• Top with 1 cup cheese.
• In a medium bowl combine eggs and milk.
• Add flour, baking powder, cayenne pepper, and salt.
• Beat until smooth with a rotary beater.
• Pour egg mixture over peppers and cheese.
• Bake, uncovered, for about 15 minutes or until a knife inserted into the egg mixture comes out clean.
• Sprinkle with 1/2 cup cheese.
• Let stand about 5 minutes or until cheese melts.
• If desired, serve with picante sauce or sour cream.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
• Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

Steps:

• In a 13x9 in baking dish, place the stick of butter.
• Place dish in the oven and set to 350 degrees (the butter will melt while the oven preheats).
• Meanwhile, beat eggs in a large bowl.
• Blend in- by hand- cottage cheese and grated cheese. Add flour, baking powder and green chilies.
• Remove the baking dish from the oven once the butter has melted and add the egg mixture- no need to stir. Cover with foil. If the oven has not yet preheat, wait until then, otherwise --
• Bake 45 mins at 350. Remove foil and bake an additional 15 minutes.
• Optional- serve with sour cream and salsa.