Breakfast Relleno Recipe
Breakfast Relleno Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My family loves anything with a Southwest flavor, so I turned classic chiles relleno into a breakfast casserole and they became fans in an instant. —Joan Hallford, North Richland Hills, Texas
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + standing
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + standing

Ingredients

  • 1 package (20 ounces) refrigerated shredded hash brown potatoes
  • 1 can (27 to 28 ounces) whole green chilies
  • 1 cup chunky salsa
  • 1 pound Jones No Sugar Pork Sausage Roll 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 ingredients: warm flour tortillas (8 inches), sour cream and salsa

Directions

Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chilies, 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. Yield: 15 servings.
Originally published as Breakfast Relleno in Taste of Home February/March 2018

Nutritional Facts

1 piece: 210 calories, 13g fat (5g saturated fat), 105mg cholesterol, 440mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 10g protein.

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  • 1 package (20 ounces) refrigerated shredded hash brown potatoes
  • 1 can (27 to 28 ounces) whole green chilies
  • 1 cup chunky salsa
  • 1 pound Jones No Sugar Pork Sausage Roll 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 ingredients: warm flour tortillas (8 inches), sour cream and salsa
  1. Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chilies, opened flat; all the salsa; half the sausage; and half the cheese. Cover with remaining potatoes, sausage and cheese.
  2. Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture.
  3. 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. Yield: 15 servings.
Originally published as Breakfast Relleno in Taste of Home February/March 2018

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