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Chili Rellenos Breakfast Casserole

This is simple to make, but oh so delicious! If hot sauce is a little much for you first thing in the morning, feel free to leave it off. I consider a salad with garlic balsamic vinaigrette appropriate for breakfast so consider the source.
Course Breakfast
Cuisine Healthy
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 255kcal


  • 8 eggs
  • ½ cup plain Greek yogurt
  • ½ cup milk
  • 1 ½ cups grated cheddar cheese divided
  • 4 oz chopped green chilies
  • 1 cup cooked quinoa
  • ½ teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • Hot sauce to taste (I used 1 tablespoon)


  • Preheat oven to 350 degrees. Spray an 8 x 8 dish with oil.
  • Beat eggs in a large bowl.
  • In a separate bowl, whisk together yogurt and milk until well combined. Add to eggs.
  • Stir in 1 cup of cheese, green chilies, quinoa, salt, pepper and hot sauce to taste. Transfer to the prepared pan.
  • Top with remaining 1⁄2 cup of cheese and bake for 30 minutes.


Make it Cleaner: Use all egg whites and reduce cheese to ¾ cup. Make it Vegan: In the bowl of a blender mix 12 oz of silken tofu and 6 oz of unsweetened almond milk. Add in ¼ cup nutritional yeast if desired. Use vegan cheese.


Calories: 255kcal | Carbohydrates: 10g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 292mg | Sodium: 460mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 2.2mg | Calcium: 281mg | Iron: 1.3mg