Cheesy Chile Relleno Breakfast Casserole with Pepper Jack
A hearty breakfast casserole that transforms the classic Mexican chile relleno into an easy make-ahead dish. Mild green chiles are layered with pepper jack and cheddar colby jack cheese, then baked in a creamy custard base seasoned with dry mustard. Perfect for feeding a crowd at brunch or holiday mornings, this casserole delivers all the flavors of traditional chile rellenos without the frying. The combination of two melted cheeses creates rich, gooey layers while the custard sets to a perfect consistency.
Ingredients
- 30 ounces mild green chiles, whole or diced, drainedpoblano peppers1:1vegetarian
fresher flavor
- 1 pound pepper jack cheese, freshly shredded or cut into sticks and divided
- 1 pound cheddar colby jack cheese, freshly shredded or cut into sticks and dividedmonterey jack1:1vegetariandairy-free
milder flavor
- 5 large eggs
- 1 ¼ cup whole milk
- 1 teaspoon coarse salt
- 1 teaspoon powdered dry mustard
- ¼ cup flour
- cooking spray
Instructions
- 1
Preheat oven and coat baking dish with cooking spray
- 2
For whole chiles, stuff each with cheese sticks or shredded cheese, place in pan with remaining cheese on top, or for diced chiles, spread evenly in dish and top with half of both cheeses
- 3
Whisk eggs, milk, salt, and dry mustard in bowl until smooth
- 4
Remove portion of egg mixture, whisk with flour to make paste, then whisk back into main mixture
- 5
Pour egg mixture over chiles and cheese
- 6
Bake uncovered, then add remaining cheese and bake until center sets and cheese melts
- 7
Let rest before serving
Tips
Make a paste with flour and egg mixture to prevent lumps and ensure smooth custard texture throughout the casserole.
Let casserole rest 5 minutes after baking to allow custard to fully set before cutting into clean squares.
Use freshly shredded cheese rather than pre-shredded for better melting and creamier texture.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble casserole night before, cover and refrigerate, then bake as directed
Serve warm cut into squares with salsa, sour cream, or hot sauce
Common Mistakes
Whisk flour with egg mixture portion to avoid lumps in final custard
Don't skip resting time to avoid custard falling apart when cut
Substitutions
Dairy-Free Swaps
General Alternatives
fresher flavor
FAQ
Can I use frozen green chiles instead of canned?
Yes, thaw and drain frozen chiles thoroughly before using to prevent excess moisture in the casserole.
How long can I keep leftovers in the refrigerator?
Store covered leftovers in refrigerator for up to 3 days and reheat individual portions in microwave.
Can I freeze this casserole after baking?
Yes, wrap cooled casserole tightly and freeze up to 2 months, then thaw overnight and reheat in oven.