Breakfast Chiles Rellenos Bake
Start your day with bold, savory flavors by diving into this irresistible Breakfast Chiles Rellenos Bake, a vibrant twist on a classic Mexican dish. Featuring smoky roasted poblano peppers layered with a luscious blend of fluffy eggs, creamy milk, and a duo of melted cheeses—cheddar and Monterey Jack—this breakfast casserole is bursting with cheesy goodness in every bite. The addition of sautéed onions, garlic, and diced green chiles adds depth and a gentle heat, while a hint of cumin ties it all together with aromatic warmth. Perfect for feeding a crowd, this golden-bubbly bake comes together in under an hour and makes a stunning brunch centerpiece. Garnish with fresh cilantro for a pop of color and fresh flavor, and serve with a side of salsa or avocado for a truly satisfying morning meal. Optimize your mornings with this easy, flavorful breakfast casserole that’s sure to impress!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 8 large Eggs
- 1 cup Milk
- 1.5 cups Cheddar cheese, shredded
- 1.5 cups Monterey Jack cheese, shredded
- 1 4-ounce can Canned diced green chiles
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Olive oil
- 1 as needed Nonstick cooking spray
Instructions
Preheat the oven to 375°F (190°C). Coat a 9x13-inch baking dish with nonstick cooking spray.
Place the whole poblano peppers on a baking sheet. Roast them in the preheated oven for 10-12 minutes, turning once, until the skins are blistered and charred.
Remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap or a plate to let them steam for 10 minutes. Once cool, peel off the charred skins, slice each pepper lengthwise, and remove the seeds and stems. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
Stir in the cumin, diced green chiles, salt, and black pepper. Cook for 1 minute, then remove from heat.
In a large mixing bowl, whisk together the eggs and milk. Stir in one cup of the shredded cheddar cheese and one cup of the shredded Monterey Jack cheese.
Layer the roasted and cleaned poblano peppers at the bottom of the prepared baking dish.
Spread the onion and green chile mixture evenly over the peppers. Pour the egg and cheese mixture on top, ensuring it is evenly distributed.
Sprinkle the remaining shredded cheeses over the top of the casserole.
Bake uncovered in the oven for 35-40 minutes or until the eggs are set and the top is golden and bubbly.
Allow the casserole to cool for 5-10 minutes before slicing. Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1840 mg | 613% | |
| Sodium | 5731 mg | 249% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 34.9 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 12.7 mcg | 63% | |
| Calcium | 3046 mg | 234% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2633 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
