Chile Relleno Breakfast Casserole Recipe

Start your day with spicy and cheesy eggs

We love a good casserole, especially for breakfast. And thanks to John Lewis, who recently opened Juan Luis in Charleston, South Carolina, we're starting our day with an almost frittata-like casserole with layers of roast poblanos and Monterey Jack cheese set in a creamy egg mixture.

This casserole starts out at 300 degrees, then gets bumped up to 400. Since every oven heats up at different times, keep an eye on the casserole. You're looking for the eggs to jiggle when you move the dish. To confirm, use an instant-read thermometer to see that it has reached 170 degrees.

Check out our favorite breakfast and brunch recipes.

Recipe adapted from John Lewis and Ray England, Juan Luis, Charleston, SC

Chile Relleno Breakfast Casserole
4.8 from 66 ratings
Roast poblano chiles and Monterey Jack cheese are layered and covered in eggs before getting baked into the perfect breakfast casserole.
Prep Time
15
minutes
Cook Time
45
minutes
Servings
6
to 8 servings
Total time: 60 minutes
Ingredients
  • 1¾ pounds (12 medium) poblano chiles
  • 1½ cups half-and-half
  • 2 tablespoons all-purpose flour
  • 1 tablespoon kosher salt
  • 8 eggs
  • 1 garlic clove
  • Nonstick cooking spray
  • 2 cups grated Monterey Jack cheese
  • Boiling water, for baking
Directions
  1. Preheat the broiler to high and line a sheet pan with foil. Line the chiles next to each other on the pan and broil, turning as needed, until the chiles are well charred, 4 to 5 minutes. Transfer to a heatproof bowl and cover with plastic wrap. Let steam for 15 minutes, then peel and deseed the poblanos using the back of a knife.
  2. Lower the oven temperature to 300°. In a blender, combine the half-and-half, flour, salt, eggs and garlic. Blend on medium until smooth.
  3. Grease a 9-by-13-inch baking dish with cooking spray and line with a quarter of the roast poblanos, followed by a quarter of the grated cheese. Continue this layering process until all the chiles and cheese have been used. Pour the egg mixture in to cover the chiles and cheese.
  4. Place the baking dish in a roasting pan and fill the roasting pan with enough boiling water to come up halfway along the sides of the baking dish. Bake until the eggs begin to set, 30 minutes, then raise the temperature to 400° and bake for another 10 to 15 minutes, until the eggs are fully cooked and the top is golden brown.
  5. Let rest at room temperature for 15 minutes, then slice and serve.
Nutrition
Calories per Serving 315
Total Fat 22.2 g
Saturated Fat 11.1 g
Trans Fat 0.0 g
Cholesterol 206.1 mg
Total Carbohydrates 13.5 g
Dietary Fiber 1.5 g
Total Sugars 7.5 g
Sodium 525.5 mg
Protein 16.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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