A woman in my ward, Heidi Madsen, made this breakfast casserole for our ward Christmas breakfast. It is possibly my favorite breakfast casserole I have ever eaten! It is vegetarian which could be especially good for some, and so flavorful.
Chile Relleno Breakfast Casserole
4 eggs
1 1/2 cups milk
2 tablespoons flour
1/2 teaspoon pepper
1/4 teaspoon salt
3 7 oz. cans whole green chiles (split and seeds cleaned out)
4 cups shredded cheddar
4 cups shredded jack cheese
1 1/2 cups milk
2 tablespoons flour
1/2 teaspoon pepper
1/4 teaspoon salt
3 7 oz. cans whole green chiles (split and seeds cleaned out)
4 cups shredded cheddar
4 cups shredded jack cheese
Lightly grease 9x13" glass baking dish. Beat first 5 ingredients to blend. Arrange chiles from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let casserole stand for 30 minutes.
Preheat oven to 350. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes. Garnish with any of the following: diced tomato, avocado, onion, salsa, sour cream, or chives.
