205 Denali Pass Drive Suite B Cedar Park, Texas 78613
+1 737-209-0551

Chile Relleno Breakfast Casserole


  • 2 14.5-ounce cans whole mild green chilies or fresh green chilies roasted
  • 1/2 lb. Monterey jack cheese whole brick, cut into finger sized long strips
  • 1/2 lb. cheddar Colby cheese shredded
  • 6 large eggs
  • 1/4 cup flaxseed
  • 1 can coconut milk
  • 1 teaspoon salt
  • 1 teaspoon powdered dry mustard
  • 1 tablespoon Cumin
  • 1 teaspoon Chipotle Powder
  • Coconut oil for pan



  1. Preheat oven to 350 degrees and oil rectangular glass baking dish (9×13) with coconut oil.
  2. Open and drain each can of chilies Stuff each chili with finger sized pieces of monetary jack cheese and arrange in the bottom of the baking dish.
  3. Sprinkle all but one cup of the shredded cheddar Colby jack over chilies.
  4. In a separate medium sized bowl combine eggs through mustard, cumin, chipotle powder and whisk until most of the clumps are gone (some may remain).
  5. Pour egg mixture over chilies
  6. Bake uncovered for 40 minutes. Add remaining cheese to the top of the casserole and return to 350 degree oven for an additional 5 minutes or until firm.
  7. Remove and allow to sit for 5 minutes before serving