Do you ever have breakfast for dinner? You can call it ‘Brinner’ or just a very good idea and at my house we call it both! My boys think breakfast for dinner is the BEST and whenever I announce that is the plan, a cheer goes up! I like to serve this cheesy Chili Relleno Egg Bake with fresh pico or some of my favorite winter salsa (using canned tomatoes and it is surprisingly really good)!
I especially like this Chili Relleno Egg Bake recipe for dinner because it uses staples that I always have on hand; eggs, cheese, milk and diced green chilis, making it perfect for last minute dinner. This recipe is easy, quick and delicious…wonderful for a weekend brunch or a busy weeknight dinner!
I like to serve it with a green smoothie, muffins or scones. YUM!
PrintChili Relleno Egg Bake
Ingredients
- 2 (4 ounce) cans chopped green chili peppers, drained
- 1 1/2 cups shredded Cheddar cheese,divided
- 1/3 cup milk
- 4 eggs, lightly beaten
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×12 inch baking dish.
- Line the bottom of dish with green chilis. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chilis and cheese.
- Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.
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