Description
This Irresistibly Cheesy Chile Relleno Breakfast Casserole combines roasted poblano peppers with a fluffy egg mixture and a melty blend of cheeses, creating a delicious and satisfying breakfast dish. Enhanced with garlic, salsa, and creamy avocado, it’s a perfect make-ahead casserole to start your day with a spicy, cheesy kick.
Ingredients
Scale
Vegetables and Toppings
- 4 pieces Fresh Poblano Peppers (Choose firm ones for best results.)
- 1 medium Onion (Yellow or white onions work best.)
- 1 cup Salsa (Zesty addition.)
- 1 large Avocado (Luscious contrast.)
Egg Mixture
- 6 large Eggs (Essential protein.)
- 1 cup Whole Milk (Can swap for non-dairy alternatives.)
- 1 teaspoon Garlic Powder (Boosts flavor.)
- Salt to taste (Essential for balancing flavors.)
- Pepper to taste (Adjust according to your taste.)
Cheese
- 2 cups Shredded Cheese (Blend of Monterey Jack and Cheddar; try Pepper Jack for extra spice.)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a baking dish with cooking spray or butter to prevent sticking.
- Roast the Poblanos: Place the fresh poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, turning occasionally until they are charred and blistered. This develops their flavor and softens them.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs and whole milk until frothy. Add garlic powder, salt, and pepper to your taste to season the mixture.
- Assemble the Casserole: Chop the roasted poblano peppers and layer them evenly in the greased baking dish. Pour the seasoned egg mixture over the peppers, then sprinkle the shredded cheese evenly on top.
- Bake: Bake the assembled casserole for 30 to 35 minutes, or until the eggs are fully set and the cheese on top turns golden brown and bubbly.
- Cool and Serve: Allow the casserole to cool for about 5 to 10 minutes to set properly. Serve with a dollop of salsa or slices of fresh avocado for a creamy and zesty finish.
Notes
- For extra spice, substitute the Monterey Jack and Cheddar cheese blend with Pepper Jack cheese.
- Whole milk can be replaced with non-dairy alternatives such as almond or oat milk for a dairy-free version.
- Make sure to char the poblanos well for the best smoky flavor.
- This casserole can be prepared the night before; just refrigerate and bake in the morning for a quick breakfast.
- Add diced onions into the egg mixture if you prefer an extra layer of flavor and texture.
