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Chiles Rellenos Casserole

Course: Breakfast
Servings: 6 Servings
Calories: 510kcal
Author: Ruth Johnson
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Ingredients 

  • 6 slices white bread
  • soft butter or margarine
  • 2 cups shredded Jack cheese
  • 2 cups shredded cheddar cheese
  • 4 ounces chopped green chiles drained
  • 6 eggs
  • 2 cups milk
  • 1 ½ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp dry mustard

Instructions

  • Trim crusts from edges of bread slices and spread the bread with butter. Place buttered side down in an 11 x 7 1/2-inch baking dish.
  • Top with cheese and sprinkle with chiles.
  • Beat eggs until frothy; add milk, salt, garlic powder, and mustard. Mix well.
  • Pour egg mixture over cheeses. Cover and chill 4 hours or overnight.
  • Uncover and bake at 350° for 55 minutes or until brown. Let stand 10 minutes before serving.

Notes

Serve this for breakfast or brunch.

Nutrition

Calories: 510kcal | Carbohydrates: 18g | Protein: 29g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 255mg | Sodium: 1334mg | Potassium: 264mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1155IU | Vitamin C: 2.2mg | Calcium: 734mg | Iron: 2.2mg