Chili Relleno Breakfast Casserole Recipes

So you’re craving something cheesy, spicy, and wildly comforting—but also want to call it “breakfast”? Same. This Chili Relleno Breakfast Casserole gives you roasted poblano goodness, fluffy eggs, and melty cheese in a no-fry, no-fuss pan that tastes like a diner special and looks like you tried really hard. Spoiler: you didn’t.

Why This Recipe is Awesome

• It captures those classic chile relleno vibes—roasted peppers, creamy cheese, silky eggs—without the deep-fry chaos. All payoff, zero splatter.
• Make it mild or feisty: use canned mild green chiles for a chill morning or roasted poblanos and pepper jack if you like drama with your coffee.
• It’s wildly make-ahead friendly, slices clean, and feeds a crowd like a champ. Brunch hero? Confirmed.

Ingredients You’ll Need

• Poblano peppers, 6–8 medium, roasted, peeled, and seeded (or 4 cans chopped green chiles, 7 oz each, drained)
• Eggs, 6–8 large (use 8 for taller, fluffier casserole)
• Whole milk or evaporated milk, 1–1½ cups (evaporated milk = extra custardy)
• All-purpose flour, 3–6 tablespoons (helps it puff and set)
• Baking powder, 1 teaspoon (hello, lift)
• Kosher salt, 1 teaspoon; black pepper, 1/2 teaspoon
• Garlic powder and onion powder, 1/2 teaspoon each
• Dried oregano, 1/4 teaspoon (optional but lovely)
• Cheese, 3–4 cups total: Monterey Jack + cheddar or Colby Jack; add pepper jack for heat
• Optional add-ins: cooked chorizo or breakfast sausage (about 1/2–3/4 lb), corn, sautéed onions, or a handful of cilantro
• For serving: salsa roja or verde, sour cream or crema, chopped cilantro, avocado, lime wedges

Step-by-Step Instructions

1. Roast or prep the chiles
   Broil poblanos on a sheet pan, turning until blistered and blackened, 6–10 minutes. Steam in a covered bowl 10 minutes, then peel, stem, and seed. Pat dry. Using canned? Drain very well.
2. Heat the oven and pan
   Preheat to 350°F. Grease a 9×13-inch dish with oil or spray. A little extra on the sides helps with cheese cling—trust.
3. Layer the flavors
   Add half the chiles to the dish in an even layer. Sprinkle with half the cheese. Repeat with remaining chiles and cheese. Adding cooked chorizo or sausage? Tuck it between layers. Even layers = even bake.
4. Whisk the custard
   In a bowl, whisk eggs, milk, flour, baking powder, salt, pepper, garlic powder, onion powder, and oregano until smooth—no flour pockets. The mixture should be pourable, not paste-like.
5. Pour and settle
   Pour custard evenly over the layered chiles and cheese. Tap the pan gently to settle and de-bubble. Let it sit 5 minutes so everything gets acquainted.
6. Bake to puffy perfection
   Bake 35–45 minutes until the edges are golden and the center is puffed and just set. If it browns too fast, tent with foil for the last 10 minutes.
7. Rest and finish
   Rest 10–15 minutes for clean slices. Top with cilantro. Serve with salsa and a dollop of sour cream or crema. Lime wedge squeeze? Always a good idea.

Common Mistakes to Avoid

• Skipping the roast/peel step on poblanos. That skin is tough and bitter—roast, steam, peel. It’s worth the 10 minutes.
• Wet chiles = soggy casserole. Drain canned chiles well or pat roasted ones dry. Moisture control = fluffy eggs.
• Overmixing flour lumps into eggs. Whisk until smooth; flour should disappear, not clump.
• Cutting too soon. Let it rest so it sets and slices like a pro. Hot lava eggs are not the vibe.
• Under-salting. The eggs, milk, and chiles need seasoning. Taste the custard (yes, raw—but a dab) or be generous with salsa at serving.

Alternatives & Substitutions

• Pepper choices:
  • Mild: canned green chiles or Hatch mild.
  • Medium: roasted poblanos.
  • Spicy: add strips of roasted jalapeño or use pepper jack.
• Cheese swaps:
  • Melty: Monterey Jack, Oaxaca, Chihuahua.
  • Flavor boost: cheddar or Colby Jack.
  • Salty finish: crumble cotija on top after baking.
• Dairy tweaks:
  • Evaporated milk = plush texture.
  • Half-and-half = luxe.
  • All milk = lighter but still great.
• Protein add-ins:
  • Cooked chorizo or breakfast sausage for extra oomph.
  • Diced ham for a diner-style twist.
• Gluten-free:
  • Skip flour and baking powder; use 1 tablespoon cornstarch whisked into the milk. It won’t puff quite as much, but it sets beautifully.
• Make-ahead:
  • Assemble, cover, and chill up to 12 hours. Bake from cold, adding 5–10 minutes.

FAQ

• Do I have to roast fresh peppers?
  Nope—canned green chiles are the weeknight hero. Roasted poblanos just bring deeper, smokier flavor.
• Can I make this spicier without scaring the brunch crowd?
  Use half pepper jack and finish with a spicy salsa on the side. People can choose their own adventure.
• Why add flour and baking powder?
  They help the custard puff and hold, giving that signature “puffy cloud” top. Skip them and you’ll get a softer, quiche-like set—still tasty.
• Can I add tortillas or bread?
  Totally. Layer a few torn corn tortillas for a subtle tamale-ish vibe, or add a thin layer of day-old bread for more structure.
• How do I know it’s done?
  It’s golden and slightly puffy; the center jiggles like firm Jell-O, not waves. A knife should come out without wet egg.
• Can I freeze leftovers?
  Yes. Cool completely, wrap tight, and freeze up to 2 months. Reheat covered at 325°F until hot, then uncover to re-crisp the top.
• What should I serve with it?
  A simple side of black beans, pico de gallo, and a green salad—or go brunchy with fruit and crispy potatoes. Hot sauce is non-negotiable.

Final Thoughts

This Chili Relleno Breakfast Casserole gives you all the roasted-chile comfort with none of the fryer stress—fluffy, cheesy, and just the right amount of heat. It’s flexible, crowd-pleasing, and honestly hard to mess up, which is the breakfast energy we all deserve. Now go impress someone—or yourself—with your new brunch power move. You’ve earned that second slice.