This easy Chile Rellano Breakfast Casserole is the perfect make ahead breakfast idea. Perfect for serving guests or an easy holiday breakfast idea.
The holiday season is here whether we want to admit it or not. The stores are full of it! I’ve got the Thanksgiving menu planned and now I’m thinking about Christmas dinner ideas! Holiday dinners are not the only menus that need to be planned. With the holidays come visitors, family, friends and we have to fix meals other than just dinner. Funny thing is when the kids come home to stay or you have overnight visitors they need to eat breakfast!
This recipe came from my Aunt Dottie. Technically she is not my aunt, she is my mother’s first cousin. I can never remember what that makes her to me – second cousin or first cousin once removed? Help? I grew up calling her Aunt Dottie so that is what she is. Her mother was Aunt Dorothy who I have shared several recipes form including this one for Minestrone Soup. Good cooks run in my family.
Aunt Dottie said that this was a favorite with the ranchers. While she and her husband were in college, they managed a ranch and Aunt Dottie was the ranch cook. This was a popular breakfast dish. It is a great holiday make a head meal.
In addition to eggs, milk, cheese and green chilies, a key ingredient is Bisquick. Thanks to Bisquick you can mix up the night before and just pop it in the oven the next morning.
How to Make a Chile Relleno Breakfast Casserole
Layer the green chilies and the cheese in the bottom of a 9 x 13 pan.
The cover it with the milk, egg and Bisquick mixture.
At this point you can make it at 350 for one hour or cover it with foil and put it in the refrigerator overnight. Just pull it out in the morning and pop it in the oven and then go enjoy your family or overnight company while it bakes.
With Bisquick, Betty Crocker provides lots of inspiration and ideas for recipes that are easy and that everyone will love. The best part? You can spend more time with family than in the kitchen cooking. Check out more of Bisquick’s make ahead recipes on their site. You can also follow Bisquick on Facebook and Pinterest.
This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.
Chile Relleno Breakfast Casserole Recipe
Chile Relleno Breakfast Casserole
- 8 oz chopped green chilies
- 1 lb. grated cheese half cheddar and half Monterey Jack
- 3 eggs
- 3 C milk
- 1 tsp salt
- 1 C Bisquick
- Grease a 9 x 13 pan.
- Layer 1/2 of chilies and cheese in pan.
- Mix together eggs, milk, salt and Bisquick
- Pour over top of chilies and cheese.
- Can be covered with foil and stored in the refrigerator over night.
- Remove from refrigerator and bake at 350 degrees for one hour.
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