Chilies Rellenos Bake

Course Breakfast


  • 8 large eggs
  • 1 cup sour cream or plain Greek yogurt
  • 1/4 tsp salt
  • 2 drops red pepper sauce
  • 2 cups Monterey Jack or Pepper Jack cheese, shredded
  • 2 cups Cheddar cheese, shredded
  • 2 4-oz cans chopped green chilies, undrained


  • Preheat oven to 350° degrees F. Place Flexipan Mold on Perforated Baking Sheet.
  • Beat eggs, sour cream, salt and pepper sauce in Mixing Bowl with Whisk. Stir in cheeses and chilies. Pour into mold.
  • Bake uncovered about 45 minutes or until set in center. Let cool 5 minutes before unmolding and cutting. Can be made in the mini muffin or mini tartlet tray for a bite size appetizer. Takes approx. 25 minutes to cook in the mini muffin and 15 minutes to cook in the mini tartlet.