Chile Relleno Breakfast Bake is superb and reheats well for breakfast another day! It lasted our family for three breakfasts.
To celebrate, I created a delightful new Chile Relleno Breakfast Bake! Packed with fresh poblano chilies, and fresh spring onions, it makes a great power breakfast to get us through a busy weekend. Low carb, Paleo and Primal friendly without the worldview, GAPS friendly, with no gluten, dairy, casein, grains or sugar. Chile Relleno Breakfast Bake is a veggie infused egg casserole with a bit of coconut flour, for extra protein, fiber and holding power!
- 12 eggs beaten
- 1/4 cup coconut flour (sift it if is terribly lumpy)
- 1 cup almond milk, unsweetened
- 1 teaspoon sea salt
- 1 teaspoon cracked pepper
- 1/8 teaspoon cayenne pepper
- Optional: 1-2 jalapeno or cayenne peppers, chopped fine
- 2-3 fresh poblano peppers, chopped
- 2-3 slivered green onions, slivered including green and white parts
Preheat oven to 375. Spray a 9x13 pan with non-stick spray or olive oil. We used our Pampered Chef baking stone since they cook egg casseroles so well!
Meanwhile, rinse the poblano peppers well. Chop off the top, remove seeds and chop into small pieces. Layer chopped poblano peppers on the bottom of the breakfast casserole dish, to make a "poblano crust." Sprinkle chopped green onions on top.
Beat eggs well. Add almond milk and coconut flour, beating coconut flour in with a wire whisk, until fully incorporated. Add sea salt, cracked pepper, whipping into eggs with whisk. Add additional chopped jalapenos or cayenne peppers if using.
Bake the Chile Relleno Breakfast Bake for 40 minutes, until thoroughly cooked. Serve immediately.
To jazz things up, serve as is the first day, then topped with avocado and salsa the next, sauteed mushrooms, or guacamole and salsa, to change things up on subsequent mornings!