Chile Rellenos Egg Bake

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Egg bake dish packed with chile rellenos of poblano peppers stuffed with corn, black beans, and cheese.

egg bake chile rellenos

Looking for a holiday breakfast? Here’s a great one I’m planning on. It’s inspired by a recipe I saw in Sunset Magazine years ago for Baked Chiles Rellenos. The recipe is long-lost, but I’ll always remember the photo: whole poblano chiles lazily reclining in puffy, cheesy, eggs. The baking powder in the recipe is what makes them fluffy, and my husband swore it was an egg souffle.

Feel free to experiment with different cheeses, and don’t be intimidated by the long list of ingredients. It comes together pretty easily. And best of all for a holiday breakfast – make it the day before, let it spend the night in the refrigerator, and just bake it off in time for breakfast the next morning and look like a Food Network star!

The Wimpy Vegetarian Table

Add 2/3 cup cooked sausage to the egg mixture.

egg bake chili rellenos serving


Chiles Rellenos Egg Bake
Prep time
Cook time
Total time
Serves: Serves 6
  • ½ red onion, finely diced (about ⅔ cup)
  • ¼ cup red wine vinegar
  • 6 poblano chiles
  • 2 ears of corn
  • 3 1cups cooked black beans
  • 1 small red pepper, diced (1/2 cup)
  • ½ cup cotija cheese, grated, or other Mexican mild cheese
  • 1 cup manchego cheese, grated, divided
  • 12 large eggs
  • ¼ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp kosher salt, to taste
  • ¼ tsp black pepper
  • ¼ cup your favorite cheese (I've used goat, colby and jack cheeses and all are great)
  1. Swish the red onion into the red wine vinegar and let soak in a small bowl for 30 minutes.
  2. Turn the broiler on and lay the poblano chiles out on a baking sheet. Cut a tiny slit in the top of each chile and broil until the skin blackens. Turn the peppers over as needed to evenly blacken the skin. Remove and slide into a ziplock bag and close it up. Let the pepper sit until cooled. Remove and carefully peel the skin. Cut a slit all the way down the front of each pepper and carefully remove all the seeds.
  3. Cut the kernels from the corn cobs and mix with the beans, red pepper, ½ cup of cotija cheese and ¾ cup of the manchego. Add the red onion and the red wine vinegar and mix well. Add salt and pepper as needed.
  4. Fill the peppers with the corn filling and lay in a baking pan.
  5. Preheat the oven to 375° F.
  6. Mix the eggs with the flour and baking powder until thoroughly combined. Add ¼ cup of cotija cheese and ¼ cup of your favorite cheese -- Cheddar, Jack, and colby are all good choices. Even goat cheese works! Whisk thoroughly and pour around the peppers in the baking dish.
  7. Bake in the top ⅓ of the oven for 30 -45 minutes, or until the eggs are set in the middle. Serve immediately with a side of breakfast potatoes or a salad.

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  1. says

    This will definitely be a family favorite! Chiles, cheese, eggs, beans – say no more. My stomach is rumbling…wish I had this for breakfast right now. :)

  2. Bevi says

    This looks terrific. I am not much of a cook when it comes to anything other than French toast, pancakes, and simple eggs. This looks like a good place to start branching out!

    • says

      Thanks Bevi!! And I don’t believe that for a minute, girlfriend! But, I do think you won’t be disappointed in this granola. Just make sure you toss it around a bit at intervals when baking. Otherwise, the sugar in it can make it burn a bit….which is NOT what you typically want in a flavor profile…:-)

    • says

      Thanks so much Bevi! You’re a wonderful cook, so you’ll be fine with this. It’s not difficult at all, and so much of it can be made ahead of time, making it a great breakfast/brunch for houseguests over the holidays (or really anytime at all). I’d love to hear how it goes if you make it! Boulangere is testing it this weekend for the Food52 Community Picks thingy.

    • says

      Good question! I honestly don’t know. I’ve never done it. But I would be a little concerned about the texture of the eggs in the reheating. I wondering if they would dry out a bit. But I’m only guessing. I think it would be fine to assemble it, leave it in the refrigerator, and then cook it the next day, but not sure about cooking and then reheating (if you’re looking for a way to simplify the preparation). Hope that helps!

  3. Susan says

    Thank you for your’re reply!
    I’m actually wanting to take it to a second location and want it to be warm, when it’s time to eat. Taking it uncooked sounds a bit sloshy. Lol

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