Chiles Rellenos Breakfast Bake Recipe
Chiles Rellenos Breakfast Bake is a hearty and flavorful layered casserole featuring shredded hash brown potatoes, mild green chiles, spicy sausage or chorizo, and a blend of cheeses. Topped with a seasoned egg mixture and baked to golden perfection, this dish makes a comforting and satisfying breakfast or brunch option, especially when served with warm tortillas, sour cream, and extra salsa.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
Main 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 for Serving
- Warmed flour tortillas (8 inches)
- Sour cream
- Additional salsa
Instructions
- Preheat and Layer: Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish, then create the first layer by spreading half of the shredded hash brown potatoes evenly across the bottom. Lay all the drained and flattened green chiles over the potatoes, followed by a layer of salsa. Next, sprinkle half of the cooked and crumbled sausage or chorizo, then add half of the shredded Mexican cheese blend on top.
- Repeat Layers: Repeat the layering process by adding the remaining shredded potatoes, cooked sausage, and cheese evenly over the dish to build up the casserole.
- Prepare Egg Mixture: In a separate bowl, beat the six large eggs together with the 2% milk. Add the ground cumin, salt, and pepper to taste, mixing well to combine all flavors.
- Pour and Bake: Pour the seasoned egg mixture evenly over the layered ingredients in the baking dish, ensuring it seeps through the layers. Bake the casserole uncovered in the preheated oven for 35 to 40 minutes, or until the eggs are fully set in the center and the dish is hot and bubbly.
- Rest and Serve: Remove the casserole from the oven and let it stand for 15 minutes to allow it to firm up for easier serving. Serve warm, optionally with warmed 8-inch flour tortillas, sour cream, and extra salsa for added flavor and texture.
Notes
- Use fresh chorizo or pork sausage based on your flavor preference; chorizo adds a spicier kick.
- For a milder casserole, opt for mild green chiles instead of medium or hot varieties.
- You can substitute the Mexican cheese blend with a combination of cheddar and Monterey Jack if preferred.
- Letting the bake stand after cooking helps it set and makes serving easier.
- Feel free to add diced onions or bell peppers to the sausage layer for extra flavor.
- Leftovers store well covered in the refrigerator for up to 3 days.
Keywords: Chiles Rellenos, Breakfast Bake, Hash Browns, Mexican Breakfast, Casserole, Sausage Breakfast Casserole, Egg Bake, Brunch Recipe
Find it online: https://yumwithmia.com/chiles-rellenos-breakfast-bake-recipe/
