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Chiles Rellenos Breakfast Bake

My family loves anything with a Southwestern flavor, so I turned classic chiles rellenos into a breakfast casserole. They became fans in an instant. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 10 min. Bake: 35 min. + standing
  • Makes
    15 servings

Ingredients

  • 1 package (20 ounces) refrigerated shredded hash brown potatoes
  • 1 can (27 to 28 ounces) whole green chiles
  • 1 cup chunky salsa
  • 1 pound bulk pork sausage or fresh chorizo, cooked, drained and crumbled
  • 2 cups shredded Mexican cheese blend
  • 6 large eggs
  • 1/2 cup 2% milk
  • 1/4 teaspoon ground cumin
  • Salt and pepper to taste
  • Optional ingredients: Warm flour tortillas (8 inches), sour cream and salsa

Directions

  • 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.
Nutrition Facts
1 piece: 210 calories, 13g fat (5g saturated fat), 105mg cholesterol, 440mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 10g protein.

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