Keto Breakfast Casserole, Chiles Rellenos is the perfect special low carb breakfast. Perfect for brunches, Mother's Day, or any occasion. #ketobreakfast #ketobrunch
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Keto Breakfast Casserole

Cheesy stuffed hatch green chile peppers in a decadent egg custard. Keto breakfast casserole is simple and delicious.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Breakfast, Main Course
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb, Mexican
Keyword: hatch green chiles, keto breakfast casserole, low carb breakfast casserole
Servings: 8
Calories: 257kcal
Author: Explorer Momma

Ingredients

  • 10 whole hatch green chiles, roasted and peeled (or you can buy a 27 oz can)
  • 1/2 pound Monterrey Jack cheese, cut into 10 strips to fit in the chiles
  • 1 cup grated cheddar cheese
  • 4 eggs
  • 1/2 cup heavy cream
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp salt
  • 1/4 tsp pepper (or to taste)
  • 2 dashes liquid hot pepper sauce

Instructions

  • Spread the chiles out on a towel and pat dry. Stuff a strip of Monterrey Jack cheese in each chile pepper and lay them side by side in a greased 9" X 13" inch baking dish. Sprinkle with cheddar cheese.
  • In a large bowl, beat the eggs with a whisk or mixer and add the heavy cream, almond milk, salt, pepper, and pepper sauce. Whisk it all together and then gently pour it over the chiles and cheese.
  • Bake at 350 degrees Fahrenheit for 45 minutes or until done.

Notes

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 257
 
Total Fat 22 g  
Saturated Fat 12 g  
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 151 mg  
Sodium 623 mg  
Potassium 81 mg  
Total Carbohydrate 2 g  
Dietary Fiber 1 g  
Sugars 1 g  
Protein 14 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.