Chiles Rellenos Breakfast Casserole
Chiles Rellenos Casserole
1 package (10-12) flour tortillas, cut or torn into fourths
1 jar hot banana pepper rings, rinsed & drained
1 pound sausage, browned, rinsed and drained (hamburger can be substituted)
1 (12 ounce) package shredded cheese (divided)
1 (12 ounce) can evaporated milk (not condensed milk)
3 Tablespoons flour
½ tsp. garlic powder
½ tsp. hot pepper flakes (opt.)
½ tsp ground cumin
½ tsp. seasoned salt
1 (10 ounce) can cream of chicken soup
½ soup can of milk
Preheat oven to 350°. Grease a 9x13 pan or spray with nonstick spray.
Cover the bottom of the baking dish with tortilla pieces . Spread pepper rings and sausage evenly over tortillas and top with half of the shredded cheese.
In mixing bowl, beat the evaporated milk with the flour til smooth. Beat in eggs and spices. Pour egg mixture over the meat, peppers, and cheese.
Place another layer of tortillas over the egg mixture.
Make topping: In a small bowl, beat the soup with the milk. Pour over the top layer of tortillas.
Bake 40-50 minutes. When topping looks set (not runny), sprinkle the remaining cheese on top and bake another 5-10 minutes.
Serve with sour cream, salsa, chopped green onions, or whatever you like.
A great way to cook sausage (or hamburger) is to “boil” it. Cook over medium-high heat with about 1 cup of water, stirring often. Drain off liquid. It will fall apart!
You might try substituting a package of taco seasoning for the spices. I have not tried this yet, but it would be much easier and probably pretty tasty!
It’s ok to use regular milk if you don’t have evaporated milk. You may need to adjust (lessen) the baking time a bit.
I use a stoneware pan. You may need to adjust baking time if you use a metal pan.
Pairs Well With
(Mexican Dish With Eggs, Tortillas, Hot Peppers & Sausage)