Breakfast Chiles Rellenos Bake

Start your day with bold, savory flavors by diving into this irresistible Breakfast Chiles Rellenos Bake, a vibrant twist on a classic Mexican dish. Featuring smoky roasted poblano peppers layered with a luscious blend of fluffy eggs, creamy milk, and a duo of melted cheeses—cheddar and Monterey Jack—this breakfast casserole is bursting with cheesy goodness in every bite. The addition of sautéed onions, garlic, and diced green chiles adds depth and a gentle heat, while a hint of cumin ties it all together with aromatic warmth. Perfect for feeding a crowd, this golden-bubbly bake comes together in under an hour and makes a stunning brunch centerpiece. Garnish with fresh cilantro for a pop of color and fresh flavor, and serve with a side of salsa or avocado for a truly satisfying morning meal. Optimize your mornings with this easy, flavorful breakfast casserole that’s sure to impress!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 whole Poblano peppers
• 8 large Eggs
• 1 cup Milk
• 1.5 cups Cheddar cheese, shredded
• 1.5 cups Monterey Jack cheese, shredded
• 1 4-ounce can Canned diced green chiles
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Olive oil
• 1 as needed Nonstick cooking spray

Directions

Step 1

Preheat the oven to 375°F (190°C). Coat a 9x13-inch baking dish with nonstick cooking spray.

Step 2

Place the whole poblano peppers on a baking sheet. Roast them in the preheated oven for 10-12 minutes, turning once, until the skins are blistered and charred.

Step 3

Remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap or a plate to let them steam for 10 minutes. Once cool, peel off the charred skins, slice each pepper lengthwise, and remove the seeds and stems. Set aside.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.

Step 5

Stir in the cumin, diced green chiles, salt, and black pepper. Cook for 1 minute, then remove from heat.

Step 6

In a large mixing bowl, whisk together the eggs and milk. Stir in one cup of the shredded cheddar cheese and one cup of the shredded Monterey Jack cheese.

Step 7

Layer the roasted and cleaned poblano peppers at the bottom of the prepared baking dish.

Step 8

Spread the onion and green chile mixture evenly over the peppers. Pour the egg and cheese mixture on top, ensuring it is evenly distributed.

Step 9

Sprinkle the remaining shredded cheeses over the top of the casserole.

Step 10

Bake uncovered in the oven for 35-40 minutes or until the eggs are set and the top is golden and bubbly.

Step 11

Allow the casserole to cool for 5-10 minutes before slicing. Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(1634.1g)

Amount per serving	% Daily Value*
Calories	2338.8

Total Fat 167.6g	0%
Saturated Fat 84.2g	0%
Polyunsaturated Fat 1.5g
Cholesterol 1840.0mg	0%
Sodium 5730.8mg	0%
Total Carbohydrate 69.5g	0%
Dietary Fiber 12.2g	0%
Total Sugars 34.9g
Protein 148.5g	0%

Vitamin D 507.4IU	0%
Calcium 3046.4mg	0%
Iron 13.4mg	0%
Potassium 2632.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 25.0%

Carbs: 11.7%