Chili Relleno Breakfast Casserole Recipe

Nutrition

No nutrition information available.

2 lbs	Breakfast pork sausage
6 cups	Roasted whole green chilies (drained)
7 cups	San Antonio Farms® Thick & Chunky Salsa
6 cups	Shredded Monterey Jack cheese
6 cups	Cheddar cheese, shredded
24 medium	Eggs
3 cups	Sour cream
1-1/2 tsp	Salt
1 tsp	Black pepper, ground

Preheat oven to 350ºF. In a large pan over medium heat, cook sausage until no longer pink and temperature reaches 165º; drain.
Arrange 3 cups of drained chilies on the bottom of a greased hotel pan; top with crumbled sausage, 4 cups of salsa, remaining chilies and cheese.
Beat the eggs, sour cream, salt and pepper until smooth; pour egg mixture over the cheese.
Bake for 1 hour and 10 minutes or until internal temperature reaches 165ºF. Top each serving with 2 Tbsp salsa.

Yield: 24 Servings

Use our Roasted Chipotle Salsa to add a robust, smoky flavor to this breakfast dish.

No nutrition information available.

Chili Relleno Breakfast Casserole

2 lbs	Breakfast pork sausage
6 cups	Roasted whole green chilies (drained)
7 cups	San Antonio Farms® Thick & Chunky Salsa
6 cups	Shredded Monterey Jack cheese
6 cups	Cheddar cheese, shredded
24 medium	Eggs
3 cups	Sour cream
1-1/2 tsp	Salt
1 tsp	Black pepper, ground

Preheat oven to 350ºF. In a large pan over medium heat, cook sausage until no longer pink and temperature reaches 165º; drain.
Arrange 3 cups of drained chilies on the bottom of a greased hotel pan; top with crumbled sausage, 4 cups of salsa, remaining chilies and cheese.
Beat the eggs, sour cream, salt and pepper until smooth; pour egg mixture over the cheese.
Bake for 1 hour and 10 minutes or until internal temperature reaches 165ºF. Top each serving with 2 Tbsp salsa.

Yield: 24 Servings

No nutrition information available.

Use our Roasted Chipotle Salsa to add a robust, smoky flavor to this breakfast dish.