Chile Relleno Breakfast Casserole

By KodiakDavis

Ingredients

• 2 14.5-ounce cans whole mild green chiles or fresh green chiles roasted and skinned*
• 1 lb monterey jack cheese whole brick, cut into finger sized long strips
• 1 lb cheddar colby cheese shredded
• 5 large eggs
• 1/4 cup flour
• 1 1/4 cup milk
• 1 teaspoon salt
• 1 teaspoon powdered dry mustard
• Cooking Spray

Details

Preparation time 10mins
Cooking time 70mins
Adapted from savoryexperiments.com

Preparation

Step 1

Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.
Open and drain each can of chiles.
Stuff each chili with finger sized pieces of monetary jack cheese and arrange in the bottom of the baking dish.
Sprinkle 1 ½ cups of shredded cheddar colby jack over chili’s.
In a separate medium sized bowl combine eggs, flour, milk, salt and dry powdered mustard and whisk until most of the clumps are gone (some may remain).
Pour egg mixture over chiles.
Bake uncovered for 40 minutes.
Add remaining cheese to the top of the casserole and return to 350 degree oven for an additional 5 minutes or until firm.
Remove and allow to sit for 5 minutes before serving.

Recipe Notes
You can order Hatch Green Chiles and other varieties from ChileMonster.com. It is the only site I trust for fresh and flavorful chiles. Canned chiles will give you anywhere from 8-12. If you prefer to use cream of tarter to fluff up the eggs instead of flour, use 1 teaspoon.