The best CHILE RELLENO BREAKFAST CASSEROLE recipe!

Brown the sausage in a skillet and drain on a paper towel lined plate.

Cut the Monterey Jack cheese into strips.

Drain and pat dry the whole green chilies.

Stuff the cheese into the chilies.

In a large bowl, combine flour, baking powder, mustard powder, onion powder, garlic powder, salt, and pepper.

Slowly stream in milk while whisking to form a thick smooth paste.

Add the rest of the milk and whisk until smooth, with some lumps of flour being okay.

Crack in 8 eggs and whisk until fully combined.

Add cooked sausage to the bottom of the dish in an even layer.

Layer on the cheesy stuffed chilies.

Top with shredded cheese (Monterey Jack and KBY Jack).

Pour the egg mixture evenly over the top.

Bake in a preheated oven at 350°F for 35 to 40 minutes until set and golden brown.

Let rest at room temperature for 5 to 10 minutes before slicing.

Equipment Needed

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