Chile Relleno Breakfast Bake

This would be a nice meal to have on New Year’s Day watching the Rose Parade or football games. Serve it with some chunky salsa. I’m cutting the recipe in half and making it to enjoy while watching the Rose Parade today. Interesting fact about the Rose Parade and Rose Bowl game, it always happens on January 1st unless January 1st lands on a Sunday. When January 1st lands on a Sunday the parade and game are moved to January 2nd. Today is the day.

Another note of interest is the next time Christmas lands on a Sunday will be 2033. New Year’s Day will be on a Sunday in 2034.

Chili Relleno Breakfast Bake

4-4oz. cans of whole green chilies
4 cups of shredded Cheddar Jack cheese combination
12 eggs
2 cups sour cream
1/2 teaspoon salt
Chunky salsa of your choice (optional)

Preheat oven to 350 degrees.
Prepare 9 x 13 dish by greasing lightly.
Remove and drain the whole green chilies.
Slit the chilies open and lay flat covering the bottom of the dish.
Sprinkle the chilies with the cheese.
Beat the eggs, sour cream, and salt until thoroughly blended.
Pour over cheese.
Bake at 350 degrees for 30-40 minutes or until center is set.
Let sit for 5-10 minutes before serving.
Serve with your favorite salsa.
Yield: 8-10 servings

Enjoy your Monday holiday everyone!

Signs, signs…


This was a sign at the grocery store I frequent and it was enough to motivate me to buy the ingredients and throw them in the slow cooker the next day. I didn’t go wide enough on my photo to show a little tag sign that said “Take a photo”. I thought this was a smart marketing idea. They also positioned the sign over a case full of the ingredients just as you entered the store.

I changed the method up a bit and added some ingredients and it turned out good. What I did differently…

I seasoned the meat and seared it on all sides. I put all the vegetables including 2 stalks of celery cut into thirds into the pot, set the seared meat on top of the veggies. I mixed 3/4 cups beef broth, 1/4 cup red wine, the Worcestershire, salt and pepper together and used this liquid to de-glaze the pan that I seared the meat in and then poured all this liquid over the beef and veggies in the pot. I left out the cornstarch and water but after 6 hours I took the meat out of the pot and I added a mix of 2 Tablespoons flour and a couple tablespoons of water (mixed well) to the pot mixed it in well and let the pot stay on high for another 30 minutes. Then I put the pot on low and added the meat back to the pot and let it sit till we were ready to eat. We had good crusty bread with the pot roast.

Since this is a food post I’d like to share two other recipes that I posted recently to Mennonite Girls Can Cook Blog.

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Chile Relleno Breakfast/Brunch bake. Click to see recipe. The second time I made this I added a layer of cooked Chorizo on top of the chilies before baking and that was a nice addition.

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Today on the Mennonite Girls Can Cook Blog I posted this simple Tuna Noodle Skillet meal.

Hope you are reading this post on a full stomach!

Thank you to Lesley for signs, signs. Click over to join in!