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Chili Rellenos Breakfast
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- #45570
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
1 comment
ingredients
4 slices white bread
softened butter
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese
1 can (4 ounce size) chopped green chiles
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon chili powder
directions
Lightly butter bread slices and place into a greased 9 x 9 x 2-inch baking dish. Sprinkle cheeses evenly over bread slices, then sprinkle chilies over the cheese. Combine the remaining ingredients in a medium bowl, mixing well. Pour over bread and cheese. Cover and refrigerate overnight.
Bake at 325 degrees F for 50 to 60 minutes. Garnish with more cheese, if desired and let stand for 10 minutes before serving.
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nutrition data
469 calories, 32 grams fat, 15 grams carbohydrates, 29 grams protein per serving. This recipe is low in carbs.
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reviews & comments
September 21, 2013
Made this for my nephew last year when here was down and we had nothing left over - he's coming next week and asked that I make it for him again. Good even with 2% milk fat cheese.
December 25, 2012
This was wonderful - Wanted something with a little kick for Christmas breakfast and although I did change it a little and used Kraft Mexican Cheese Blend and only half the amount, and added about 1/2 tsp of Red Pepper Flakes with all the other herbs and spices. Top it with some salsa and sour cream for an amazing taste sensation.
DELICIOUS! I made this recipe for a breakfast party at work. I wish I had tripled the recipe. Everyone took home the recipe just as posted. Absolutely perfect. Thank you Rhea Aptos, CA
January 4, 2006
I increased the ingredients to serve 9 (6 slices bread, 9 eggs, 3c. each of the cheeses, etc.)and used 9x13 pan. Everyone was asking for the recipe! I did use Pepper Jack cheese instead of regular Monterey Jack and used only one 4oz. can of green chiles but could probably have used 6oz for the group I was cooking for.