Chile Relleno Breakfast Casserole
K loves weird dishes, like this, and I love Cracklin Oat Bran cereal, so it’s kind of a match made in heaven. He gets a whole casserole to himself, and I get a whole box of my favorite cereal to myself :].
2 (14.5 oz) cans whole milk green chiles
1 lb. Monterey Jack cheese, shredded
1 lb. Colby cheese, shredded
1/4 cup flour
1 1/4 cup milk
1 tsp. powdered dry mustard
Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.
Drain each can of chiles. Once drained stuff each chili with fingerfulls of monetary jack cheese, and arrange in the bottom of the sprayed baking dish.
Sprinkle 1 1/2 cups of shredded colby jack cheese over the chiles.
Grab a bowl, which together the eggs, flour, milk, salt, and powdered mustard, then pour the mixture over the chiles.
Bake uncovered for 40 minutes. After 40 minutes add the remaining cheese to the top of the casserole, then put the casserole back in the oven for another 5 minutes, or until cheese is melted. Let sit for 5 minutes before serving.