Chiles Rellenos Breakfast Bake
My family loves anything with a southwestern flavor, so I turned classic chiles relleno into a breakfast casserole and they became fans in an instant. —Joan Hallford, North Richland Hills, Texas
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 15
white meat free
tree nut free
nut free
contains cheese
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- salt and pepper to taste
- 1/2 cup 2% milk
- 1/4 teaspoon ground cumin
- 6 large eggs
- 1 cup chunky salsa
- 2 cups shredded mexican cheese blend
- 1 package (20 ounces) refrigerated shredded hash brown pota
- 1 can (27 to 28 ounces) whole green chiles
- 1 pound bulk pork sausage or fresh chorizo cooked, drained and crumbled
- optional ingredients: warm flour tortillas (8 inc sour cream and salsa
- Carbohydrate 1.92513733423648 g
- Cholesterol 356.88 mg
- Fat 13.8197411666898 g
- Fiber 0.276741670966514 g
- Protein 14.7154601668888 g
- Saturated Fat 6.19704925000433 g
- Serving Size 1 1 servings. (112g)
- Sodium 328.666838281008 mg
- Sugar 1.64839566326997 g
- Trans Fat 1.63492893333189 g
- Calories 190 calories
Preheat oven to 350degrees. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Cover 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.
