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prep time
20 min
cook time
47 min
ready time
1 h 7 min
Keto Chile Relleno Egg Casserole
This breakfast casserole dish is spicy, cheesy, and delicious! Layers of roasted poblano peppers are filled with cream cheese, a spicy egg filling, and gooey shredded cheese. You can enjoy the casserole with your favorite breakfast protein or even top your casserole off with a keto guacamole or slices of avocado.
Jessica L.
Net Carbs
4.6 g
Fiber
0.2 g
Total Carbs
4.8 g
Protein
11 g
Fats
20.1 g
249 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Poblano Peppers, Raw
6 pepper
Salt
½ teaspoon
Black Pepper, Ground
½ teaspoon
Cream Cheese, Brick
4 ounce
Raw Egg
6 large
Heavy Cream
4 tablespoon
Salt
½ teaspoon
Black Pepper, Ground
½ teaspoon
Onion Powder
⅛ teaspoon
Paprika
¼ teaspoon
Cayenne
⅛ teaspoon
Garlic Powder
⅛ teaspoon
Mexican Blend Cheese
¾ cup, grated
Recipe Steps
steps 5
1 h 7 min
Step 1
Arrange whole poblano peppers (1 whole per serving) on a bare sheet tray and place under a broiler on High. Cook the peppers for about 17 minutes, flipping them over halfway through. Ideally, you want the peppers’ skins to be dark brown and cracked all over (listen for the cracking sounds in the oven).Step 2
Transfer the peppers to an ice bath right away to blanch them. After the peppers have cooled, use your fingers to remove all the cracked skins that peels away. Slice the stems off the peppers and remove the seeds. Then, slice all the peeled peppers into halves and lay them into flat strips.Step 3
Preheat your oven to 350 degrees. Use paper towels to soak the excess liquid from the peppers and pat them dry. Arrange the pepper strips in the base of a large, 3QT glass baking dish, and sprinkle salt and pepper over the peppers (the peppers may overlap in layers). Microwave the cream cheese for 15-20 seconds until smooth and easily spreadable. Spread the cream cheese across the peppers.Step 4
Whisk together the egg, cream, and all seasonings. Pour the egg mixture into the casserole, letting it fill in between the peppers and base. Sprinkle the cheese over the top of the casserole.Step 5
Bake the casserole for 30 minutes. Slice into squares and enjoy.
Comments
OutstandingMacadamia791507 a month ago
This was so good! Absolute keeper in the rotation.
SpectacularRadish928330 4 months ago
Yum! I like to add crumbled chorizo between the layers for an extra kick, but it’s delicious as is.
BlithesomeKale452576 10 months ago
Very good and tasty 😋
Little Buttercup 2 years ago
We make this often! So yummy. I roast the chilies right over the gas flame. When they're black I put them in the plastic bag I brought them home in to let them steam a few minutes. The blackened skin scrapes off easily with a butter knife - just like shaving - and all the mess is in the veggie bag! LOL. 45 seconds in the microwave softens the cream cheese and makes it easier to spread, too. Love this recipe!
Mmichellew 6 months ago
I char my peppers the same way. So easy! But I wear nitrile gloves while handling peppers just in case! I never know if the poblanos are spicy and my skin can burn for hours from handling the seeds and membranes. I agree great recipe.
Myrna Lynn 8 months ago
That's a great idea!
OutstandingKetone6589 2 years ago
Delish! My non-keto husband loved it, too. We made a sauce for it from green enchilada sauce and salsa verde, added when served. Yumm!
datadoll 3 years ago
Serve this topped off with salsa Roma and you are in heaven!
Little Buttercup 3 years ago
Will be back for more! 2 large roasted poblanos + 4 eggs and the rest above in my 6" frittata pan, prepped with EVOO. First pepper on the bottom. Use ALL the cream cheese on the first layer. Pour half the egg mix. Second pepper = second layer. Pour the rest of the eggs. Top with cheese. 16 min HP in the Instant Pot. Will be done. Can brown the top with the IP Airfryer Lid on BROIL. 5 minutes wasn't enough. Will try 7 or 8 minutes. It was great for dinner. Loved the creamy mild cheese against the heat of the cayenne. YUM!
Anonymous 4 years ago
Love this dish. Grilled the peppers on the bbq. That worked better than the oven and does not smell up the house. Putting the peppers hot off the grill into a bowl covered with plastic wrap and cooling for about 10 minutes worked really well.
KetoKendra 4 years ago
Made this dish this morning. I had to use canned whole peppers because I couldn't get fresh poblano chiles, but the flavors still came together. Will definitely make it again.
Chssch 5 years ago
Easy and delicious just the way it is. But next time I might top it with crumbled bacon to make it like a jalapeño popper casserole. This has been added to my favorites list.
Mmichellew 6 months ago
Oooh great idea!!