Keto Chile Relleno Egg Casserole Recipe

Breakfast
Gluten Free
Lunch
Vegetarian
4.5/5
(8 reviews)
Keto Chile Relleno Egg Casserole
Zylo Recipes

Description

Imagine waking up to the enticing aroma of a warm, savory casserole, a symphony of textures and tastes that promise a delightful start to your day. This breakfast casserole is a celebration of comforting flavors, where the subtle heat of roasted poblano peppers meets the rich, satisfying creaminess of cheese. The peppers, carefully roasted to bring out their natural sweetness and smoky notes, form a flavorful foundation for the dish.

Nestled within this vibrant pepper base is a generous filling of a velvety, cheese-infused egg mixture. Each bite offers a harmonious blend of textures, from the tender peppers to the smooth, cheesy eggs. The entire casserole is then blanketed with a layer of melted shredded cheese, creating a golden-brown crust that adds a delightful textural contrast and an extra layer of cheesy goodness.

This versatile casserole is equally enjoyable on its own or paired with your favorite breakfast accompaniments. Consider adding a side of crispy bacon or sausage to complement the savory flavors. For a fresh and vibrant touch, top individual servings with a dollop of homemade guacamole or slices of creamy avocado.

The cool, refreshing elements of these toppings provide a welcome counterpoint to the warm, comforting casserole. Whether you're looking for a satisfying breakfast, a hearty brunch option, or even a simple yet flavorful dinner, this casserole is sure to please. Its combination of vibrant flavors, comforting textures, and satisfying ingredients makes it a guaranteed family favorite.

This is more than just a breakfast dish; it's an experience, a moment of pure culinary joy that will leave you feeling energized and ready to tackle the day ahead. It’s perfect for meal prepping, feeding a crowd, or simply indulging in a flavorful and satisfying meal any time of day.

Preparation Time

Prep Time
20 min
Cook Time
47 min
Total Time
1 h 7 min

Nutrition Information

Per 1 slice serving
C
Calories
461 Kcal

C
Carbs
7 g
Fi
Fiber
2 g
Sugar
4 g

P
Protein
24 g

C
Fats
38 g
Saturated Fats 21 g
Unsaturated Fats 14 g

Cholestrol 300 mg
Sodium 650 mg
Potassium 300 mg
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Ingredients

    1.
    Poblano Peppers, Raw
    Poblano Peppers, Raw
    6 pepper
    2.
    Salt
    Salt
    ½ teaspoon
    3.
    Black Pepper, Ground
    Black Pepper, Ground
    ½ teaspoon
    4.
    Cream Cheese, Brick
    Cream Cheese, Brick
    4 ounce
    5.
    Raw Egg
    Raw Egg
    6 large
    6.
    Heavy Cream
    Heavy Cream
    4 tablespoon
    7.
    Salt
    Salt
    ½ teaspoon
    8.
    Black Pepper, Ground
    Black Pepper, Ground
    ½ teaspoon
    9.
    Onion Powder
    Onion Powder
    ⅛ teaspoon
    10.
    Paprika
    Paprika
    ¼ teaspoon
    11.
    Cayenne
    Cayenne
    ⅛ teaspoon
    12.
    Garlic Powder
    Garlic Powder
    ⅛ teaspoon
    13.
    Mexican Blend Cheese
    Mexican Blend Cheese
    ¾ cup, grated

Instructions

    1.
    Arrange whole poblano peppers (1 per serving) on a baking sheet. Broil on High for about 17 minutes, flipping halfway through, until skins are dark brown and cracked.
    2.
    Transfer peppers to an ice bath to blanch. Once cooled, peel off the cracked skins. Remove stems and seeds, then slice the peeled peppers into flat strips.
    3.
    Preheat oven to 350 degrees. Pat dry the pepper strips with paper towels. Arrange pepper strips in a 3QT glass baking dish, layering if needed. Sprinkle with salt and pepper. Microwave cream cheese until smooth and spreadable, then spread over the peppers.
    4.
    Whisk together egg, cream, and all seasonings. Pour the egg mixture into the casserole, filling in between the peppers. Sprinkle cheese over the top.
    5.
    Bake the casserole for 30 minutes. Slice into squares and enjoy.