The best CHILE RELLENO BREAKFAST CASSEROLE recipe!

Chile Relleno Breakfast Casserole | Easy Make-Ahead Brunch Recipe

This cheesy Chile Relleno Breakfast Casserole is one of our family favorites, packed with flavor, super satisfying, and perfect for weekend brunch or holiday mornings! Inspired by the classic Mexican dish, this version skips the frying and bakes up beautifully in the oven with stuffed green chiles, savory sausage, and loads of melty cheese.

Get the full recipe at: https://jamjarkitchen.com/2025/07/23/chile-relleno-breakfast-casserole/
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Hi, and thanks for joining me in my jam jar kitchen. Today, I’m going to show you how to make one of my favorite make ahead breakfast recipes. It is this chili rieno breakfast casserole. My mom has been making this for years. It is always a huge hit at like any sort of gathering, Christmas, Fourth of July, whenever we get together. This is the most requested breakfast casserole. So, I’ve added my little spin on it and I’m going to show youall how to make it. So, I’m including all the ingredients here if you want to screenshot it, but remember you can get the full recipe on the blog. You’re going to start by browning your sausage. I’m just using regular ground breakfast sausage, but you could also use chorizo if you want to. And then you’re going to pour that onto a paper towel lined plate to drain off the fat. I have an 8 oz block of Monterey Jack cheese that I’ve cut into strips. I’ve also drained a can of whole green chilies and then patted them dry with a paper towel. Just going to stuff my cheese into the chilies. And if they break a little bit, it’s not a big deal. It’s still going to taste amazing. Then in a large bowl, you’re going to combine your flour, baking powder, your spices. We’ve got mustard powder, onion powder, and garlic powder along with a/ teaspoon each of salt and pepper. Now, you’re going to very slowly stream in some of that milk while you’re whisking continuously to form a thick smooth paste. Then, you’re going to add the rest of the milk and whisk it until it’s pretty smooth. If there’s still a few lumps of flour in there, that’s totally fine. Don’t stress. Then, you’re going to crack your eggs in. I’m using eight here, but you can use 10 if you prefer. And whisk until everything is fully combined. All right, it’s time to assemble your breakfast casserole. Add your cooked sausage to the bottom of your dish in an even layer. And then you’re also going to layer on those cheesy stuffed chilies. Top it all off with a generous amount of shredded cheese. I’m using Monterey Jack and KBY Jack here, but I also really like to use pepper jack just for a little extra kick. And finally, pour that egg mixture right over the top. Try to get it as even as you can. Then you’re just going to pop the casserole into a preheated oven and bake at 350° F for about 35 to 40 minutes until the center is set and it’s puffed up and golden brown. Once it’s out, let it rest at room temp for 5 to 10 minutes just so it can set up before slicing. And that’s it. Serve it up warm and it’s perfect for weekend, brunch, holidays, or meal prep. It is so good. It’s cheesy. It’s cozy. It’s got a good kick from the green chilies, but it’s not going to blow your head off. Super easy to make. I highly recommend doing it. You can get the full recipe um on the blog at jamjarkitchen.com. And be sure to like and subscribe for more recipes.