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

Cook Time 30

Total Time 45

Servings

Calories 255kcal

Author Wendy Polisi

Ingredients

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)

Instructions

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.

Notes

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.

Nutrition