Chile Rellenos Breakfast Bake

Chile Rellenos Breakfast Casserole

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Tempie Hughes


  • 1/2 cup quinoa
  • 1 cup water
  • 8 large eggs , lightly beaten
  • 1 cup cottage cheese
  • 1 1/2 cups sharp cheddar cheese
  • 1/4 cup heavy cream or half & half
  • Hot Sauce , to taste (such as Tabasco)
  • 1 tsp smoked paprika
  • 1 (4 oz) can of diced green chiles, drained
  • 1 tsp sea salt , plus pepper to taste


  • In a small sauce pan, add water and quinoa and cook according to package directions.
  • Preheat oven to 350° F and grease a baking dish with butter. (I used a 12 inch oval baker)
  • While the quinoa is cooking, you can prepare the rest of the ingredients. In a large bowl, whisk the eggs, heavy cream and cottage cheese until well combined.
  • Stir in the green chiles, hot sauce, smoked paprika, salt, pepper, 1 cup of the cheese and the cooked quinoa. Pour into the baking dish.
  • Top with the rest of the cheese, place in the oven and bake for 30 minutes or until cheese begins to brown.