Chili Relleno Breakfast Casserole

This chili relleno breakfast casserole recipe is just so dang good!

On top of it being so delicious, it takes minutes to prep. I actually couldn’t believe how quick it came together the first time I made it. But it does need to cook for one hour, so you’ll have to factor that in.

This chili relleno casserole is perfect for:

• Weekend breakfast of brunch
• Something to reheat and eat in the mornings during the week
• When you’re hosting or need to bring a dish to someone’s house
• Baby or wedding showers
• Postpartum meal to bring to a new Mama
• Birthday breakfasts

I hope you love this chili relleno casserole recipe as much as I do!

Ingredients

• 1 cup 1/2 and 1/2
• 1 egg
• 1/3 cup all-purpose flour
• 3 – 4 oz cans of diced green chilis
• 8 oz Monterey jack cheese
• 8 oz cheddar cheese (I recommend using a sharp cheddar is good or Unexpected Cheddar from Trader Joe’s)
• 1 – 8 oz can tomato sauce
• 1 package bacon

Cooking Instructions

1. Cook bacon. Dice into 1/2 inch pieces.
2. Reduce oven temperature to 375.
3. In a 9×13 casserole dish, blend 1/2 and 1/2, egg and flour until smooth.
4. Layer diced chilis, bacon, and cheese.
5. Top with tomato sauce.
6. Bake for 1 hour.

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