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Chile Relleno Casserole | Roots & Boots

Chile Relleno Casserole

  • Author: Kathleen | Roots & Boots
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6-10 servings 1x
  • Category: Main dish


Roasted Anaheim peppers bring amazing flavor to this simple egg casserole.  Serve it for breakfast or for dinner!  We like it with a side of roasted sweet potatoes and refried black beans.


  • 10 whole hatch or Anaheim peppers, roasted & peeled
  • ½ cup raw cheddar, grated
  • 1012 eggs
  • ¾ cup heavy cream
  • ¾ cup milk of choice
  • ½ teaspoon unrefined sea salt*
  • ⅛ teaspoon ground black pepper (or to taste)


  1. Preheat oven to 350° F.
  2. Arrange the peppers on the bottom of a 9 x 13 baking dish.
  3. Sprinkle with grated cheddar.
  4. Beat the eggs in a large bowl, then whisk in the cream, milk, salt, and pepper.
  5. Gently pour the egg mixture over the peppers.
  6. Bake at 350° for 45 minutes or until the eggs are set.


* Use code KEEITREAL to get 15% off my favorite unrefined sea salt.

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