Chile Relleno Breakfast Bake
"My family loves "breakfast" foods a lot but we are often rushed in the morning so we have a "breakfast night" once a week to enjoy them. This recipe makes individual "casseroles" that can be personalized with favorite cheeses or other ingredients such as chopped fresh jalapenos, black olives, sauteed onions, cooked diced meats - what ever suits you. Buen Provecho!"
Ingredients
Nutritional
- Serving Size: 1 (170.7 g)
- Calories 426.7
- Total Fat - 32.5 g
- Saturated Fat - 16 g
- Cholesterol - 320.5 mg
- Sodium - 724.7 mg
- Total Carbohydrate - 2.3 g
- Dietary Fiber - 0.3 g
- Sugars - 0.8 g
- Protein - 30.5 g
- Calcium - 536.7 mg
- Iron - 2.3 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 325°F.
Step 2
Lightly grease four 10-ounce custard cups.
Step 3
Brush both sides of each tortilla with the melted butter.
Step 4
Nestle each tortilla into one of the custard cups - forming "bowls".
Step 5
In a small mixing bowl combine the cheese, flour, salt and pepper; put half of this mixture into another small bowl and set aside.
Step 6
To the remaining half of the cheese add eggs, chilies, garlic and onion; distribute evenly into the tortilla "bowls".
Step 7
Sprinkle reserved cheese over egg mixture.
Step 8
Bake uncovered for 25-30 minutes or until eggs are set.
Step 9
Let stand 5 minutes before serving. Serve with salsa and sour cream.
Tips
- 4 10-ounce custard cups or similar baking dishes.
- Great with fresh fruit!