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
Chiles Rellenos Breakfast Bake
Chiles Rellenos Breakfast Bake
Prep Time
10 min
Cook Time
35 min
Yield
15 servings
Ingredients
- 1 package (20 ounces) refrigerated shredded hash brown potatoes
- 1 can (27 to 28 ounces) whole green chiles, opened flat
- 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: Warmed flour tortillas (8 inches), sour cream and additional salsa
Directions
- Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes, all the chiles, 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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