Chile Relleno Breakfast Bake
- Number of Servings: 10
Ingredients
12 large eggs7 poblano peppers6 oz. Queso Fresco cheese crumbledSalt and pepper to taste
Preheat oven to 325. Spray 13 X 9 baking pan with non-stick spray. Roast and peel the poblano peppers. Discard stems and seeds. cut into strips and place on the bottom of baking pan. Sprinkle queso fresco over the peppers. Whisk eggs and add salt and pepper to taste. Pour over peppers and cheese. Bake for 20-25 min. (until firm).
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user ASTLRCLAN.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user ASTLRCLAN.
Nutritional Info Amount Per Serving
- Calories: 148.5
- Total Fat: 9.6 g
- Cholesterol: 234.0 mg
- Sodium: 216.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 11.0 g
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