Chile Relleno Breakfast Bake

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Chile Relleno Breakfast Bake calories by ingredient


Introduction

Healthy take on an old favorite. Freezes well for easy reheating. Healthy take on an old favorite. Freezes well for easy reheating.
Number of Servings: 10

Ingredients

    12 large eggs
    7 poblano peppers
    6 oz. Queso Fresco cheese crumbled
    Salt and pepper to taste

Directions

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.