Chiles Rellenos Breakfast Casserole
A low-carb version of the classic, requiring roasting and peeling peppers, then layering with a complex egg custard.
Total
1h 25m
Prep
45 min
Cook
40 min
Serves
4
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Recipe serves 4
Ingredients
- 8 Eggs
- 6 Poblano Peppers
- 2 cups Monterey Jack Cheese
- 0.5 cup Heavy Cream
- 1 tsp Cumin
- 1 tsp Smoked Paprika
Instructions
- 1
Char poblanos over an open flame or broiler until blackened.
- 2
Steam in a closed bag for 10 minutes, then peel, seed, and slice into strips.
- 3
Layer half the peppers in a greased baking dish, followed by half the cheese.
- 4
Repeat layers.
- 5
Whisk eggs, cream, cumin, and paprika until very airy.
- 6
Pour egg mixture over the peppers.
- 7
Bake at 350°F for 35-40 minutes until the center is set and the top is golden brown.
- 8
Let rest for 10 minutes before slicing to ensure clean layers.
Nutrition per serving
Calories
480
24% of a 2,000 kcal day
| Protein | 28 g |
| Carbohydrate | 8 g |
| Fat | 38 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 590 mg |
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