Chile Relleno Breakfast Casserole

This Chile Relleño Breakfast Casserole is a lighter version of your favorite deep fried chile relleno, but much lower in fat and calories. According to Weight Watchers, a traditional fried chile relleno can have between 9-13 Points, but a generous piece of this enlightened casserole has just 5 Points.

Whipping the egg whites does take a few extra minutes, but is totally worth it when making this dish. It adds to the lightness of the casserole and is very reminiscent of the airy, fluffy batter of authentic deep fried chile rellenos.

Casserole Ingredients

4 large eggs, separated
1-½ cups unsweetened almond milk (or low-fat milk)
½ cup all-purpose flour
¼ teaspoon salt
2 cans (4 ounces each) whole green chiles, drained
4 ounces shredded reduced-fat Mexican cheese blend

How Many Calories and WW Points in this Breakfast Casserole?

According to my calculations, each serving has about 240 calories.

To see your WW Points for this recipe and track it in the WW app or site, Click here!

How to Make Chile Relleno Casserole, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Preheat oven to 350F degrees. Lightly spray an 11-inch x 7-inch baking dish with cooking spray.

Step 3: Whisk the egg yolks and milk in a medium mixing bowl.

Step 4: Whisk in the flour and salt until completely absorbed.

Step 5: In a large mixing bowl, beat the egg whites with an electric hand mixer until soft peaks form.

Carefully fold the egg yolk mixture into the egg whites until thoroughly combined.

Step 6: Spoon a thin layer of egg mixture evenly over the bottom of the prepared baking dish. Place chilies over the egg mixture, being sure to cover the whole dish.

Sprinkle cheese evenly over the chilies. Add the remaining egg mixture over the cheese and smooth evenly.

Step 7: Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

Step 8: All pan to rest on a wire rack for at least 5 minutes before cutting. Serve warm.

Step 9: Store any leftover casserole in an airtight container in the refrigerator.

Recipe Notes

This simple casserole, with just 5 ingredients plus salt, comes together easily with easy-to-find everyday ingredients. Much lighter than a traditional chile relleno—which takes a large roasted poblano pepper and stuffs it with cheese, then is dipped in batter and deep fried until golden brown—each large piece of relleno casserole has just 240 calories and can be enjoyed with your favorite toppings.

I loved the lightness of this casserole, but would have like a little more green Chile flavor. Next time I make this, I will an additional can (or two) of whole green chiles.

Serving Suggestions

Optional toppings include: salsa, guacamole, light sour cream, avocado slices, chopped cilantro, jalapeño slices, hot pepper sauce, etc.

Ways to Use Leftovers

Store any leftover casserole in an airtight container in the refrigerator. Leftovers can be gently reheated in a microwave or toaster oven.

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Recipe source: Eat More of What You Love by Marlene Koch

*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

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