Breakfast Chili Rellenos
Breakfast Chili Rellenos is an moderately easy dinner. Made with 2 to 3 (4 oz.) cans green chilies (whole, depending on size of pan), 2 c. grated monterey jack cheese, 1/2 c. cheddar cheese, 10 eggs and 1/2 c. milk, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Oil bottom of square or small rectangle glass cake pan.
Place whole chili rellenos at bottom of pan, unfolding them and covering entire bottom.
Spread out Monterey Jack cheese over chilies, covering them completely.
Crack eggs into a bowl; add milk and whip until mixed.
Pour on top of cheese. Sprinkle Cheddar cheese on top.
Bake in oven until top is golden brown, approximately 20 minutes.
Garnish with picante sauce and sour cream.
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