I was never much of a breakfast person. As a child, my Mom would offer to make me a hot breakfast every morning. I was dumb and grabbed a pop tart instead. So dumb I used to be….
My husband’s favorite meal of the day is breakfast. So much so that he would go out to breakfast all by himself on those random bank holidays that no one else off but finance people. I can’t even go to a movie by myself, never less have a meal. He was the one who got me to come around to breakfast food. He inspired me to make one of my most popular recipes on this blog.
I usually cook things that I want, but for this meal, I thought I’d make the hubby happy and have breakfast for dinner. I came across a Mini Chile Relleno Casserole Recipe on Kitchen Daily and I LOVED the individual serving option by cooking the casserole in ramekins. Plus, chile rellenos is one of my favorite Mexican meals! Have you tried it? It’s a deep fried pasilla chile stuffed with rice, beans and meat. Not the most figure friendly meal, but this chile relleno casserole recipe is a much healthier option — Eggs, chilies, corn, sourdough bread, skim milk and low-fat cheese. Baking the eggs in a water bath makes the casserole texture super fluffy. I’m loving this new take on chile rellenos!
To round out the meal, I made a side of Spicy Breakfast Potatoes. YUM! I can not tell you how much I love diced potatoes from the freezer section. I HATE chopping potatoes…especially trying to make every potato exactly the same size. Thank you, Grocery Store, for doing this mundane task for me. I had some extra corn and a red pepper on hand, so I added those items to the potatoes, but feel free to add anything your family likes.
Breakfast for dinner is something I need to do more often! What are your favorite breakfast for dinner meals? Would you love to take a picture of your breakfast for dinner meal with this new camera??
- 2 can 4-ounce diced green chiles, drained and patted dry
- ¾ cup frozen corn, thawed and patted dry
- 4 scallions, thinly sliced
- 1 cup sourdough bread, cut into cubes (can be stale)
- 1 cup shredded reduced-fat cheddar cheese
- 1 ½ cup non-fat milk
- 6 large egg whites
- 4 large egg
- ¼ tsp salt
- 1 Bag (16 oz) Frozen Diced Potatoes
- 1 tbsp Extra Virgin Olive Oil
- 1 1/4 tsp Sea Salt
- 1 tbsp Dijon Mustard
- 1 1/4 tsp Cumin
- 1 tsp Black Pepper Coarse
- 1/2 tsp Cayenne Pepper
- 1/4 cup Green Chiles Mild, Canned
- 1/4 cup Red Pepper, chopped
- 1/4 cup Frozen Corn
- 1/4 cup Green Onions, for garnish
- Pre-heat the oven to 400 degrees. Coat 4 ramekins with cooking spray. Fill a large casserole dish with a few cups of water to make a water bath. Set aside. In each ramekin, equally divide green chiles, corn, scallions and bread. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins. Place ramekins in a large baking dish. The water in the baking dish should come up half way on each ramekin. If there is too much water, remove it.
- Bake mini casseroles for 25 to 35 minutes or until the tops begin to brown and the eggs are set. Be careful removing casseroles from oven. Stay steady and don't spill the hot water. Use tongs to remove ramekins from the water bath.
- For the potatoes - heat a cast iron skillet to a medium heat. Mix together all ingredients except the green onions. Add to skillet and cook for 12-15 minutes. Garish with green onions.