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A cheesy egg casserole screams comfort to me. And one with a bit of heat is even better. Turns out this Chili Relleno Casserole met all my criteria and was perfect for breakfast, lunch or dinner. Layers of green chiles, cheese and tomatoes were topped with a spicy mixture of eggs and milk…and then baked into a gooey, savory meal. The hubby asked what the green things were…a clue that I had added too many peppers to the recipe. I also did not slice them open and each bite he took had a double dose of peppers. I amended the recipe to ensure a better balance of peppers, eggs and cheese. I’m thinking that two cans of chiles might be enough…but please let your palate lead the way…loyal readers know that the hubby has a few food quirks…even though these green chiles don’t pack much heat at all.
- 8 eggs
- ½ cup milk
- 2 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- A pinch of red pepper flakes, optional
- 1 large tomato, cut into thin slices
- 2 7-ounce cans of whole green chilies, split open (may use a 3rd can if desired)
- 1 pound shredded cheese, I used a combination of sharp cheddar and Monterey Jack