Chile Relleno Egg Casserole (GAPS)

Chile Relleno Egg CasseroleHave you ever seen a certain food and been suddenly reminded of a recipe from years earlier?  That happened to me recently when I received several freshly roasted Hatch green chiles in my CSA share.

Years ago I used to make a chile relleno casserole and as soon as I saw the chiles in my bag, I knew I needed to recreate a version for the GAPS Diet!

The original recipe came from a cookbook that I had when doing the Prism diet years ago.  I didn’t have my cookbook anymore, but I was hoping my mother-in-law still did.  I was in luck!  She sent me the recipe and I got to work changing it.

This dish is extremely versatile and can be served for breakfast or dinner.  As my husband and I were enjoying the finished product, we thought it could also be quite tasty with cooked chicken added.  I’ll have to try that as a variation soon and let you know how it works.

Baked Chile Relleno Egg Casserole

Chile Relleno Egg Casserole

Chile Relleno Egg Casserole



  • 12 pastured eggs
  • 1 cup coconut milk (for GAPS) or whole milk
  • 1 tsp sea salt
  • 12 whole Hatch green chiles
  • 1/2 lb. Jack cheese, shredded
  • 1/2 lb. cheddar cheese, shredded
  • 1 cup tomato sauce


Eggs Milk Salt

Eggs, coconut milk, & sea salt

  1. Preheat oven to 350 degrees.  Grease a 9×13 baking dish.  Whisk eggs in a large mixing bowl.  Whisk in milk and sea salt.  Set aside.
  2. Hatch Green ChilesSplit open chiles; remove seeds and and charred skin; rinse thoroughly.  Drain on a towel.
  3. Mix cheeses together.  (If you’re wondering why my cheddar cheese is so white, I used a goat milk cheddar cheese since I’m still working on re-introducing dairy into my diet.)  Set aside 1/2 cup of cheese for topping.
  4. How to Layer Chile Relleno Egg CasseroleAlternate layers of chiles, cheese, and egg mixture.  I did a total of three layers.
  5. Pour tomato sauce over the top layer and sprinkle on the reserved cheese.
  6. Bake for 1 hour or until the middle is set.
Chile Relleno Egg Casserole Plated

Chile Relleno Egg Casserole – Ready to Serve

I enjoyed serving mine with some sautéed onions and mushrooms and sauerkraut.

What’s your favorite way to prepare roasted Hatch green chiles?

This post is part of Sunday SchoolMonday Mania, Fat Tuesday, Real Food Wednesday, Allergy Free Wednesday, Eat Make Grow Thursday, Simple Lives Thursday, Fight Back Friday, Freaky Friday, Farm Girl Friday, Pennywise Platter Thursday, Keep It Real ThursdayWhole Foods Wednesday, Simple Meals Friday, GAPS Friendly FridaysWeekend Whatever.


  1. Susan Jonell Roragen says:

    Okay! Looks like a good Sunday brunch for me to have family over. Thanks. :)

  2. Yum! What a hearty breakfast recipe that my husband would love. Thanks for sharing with us on Allergy-Free Wednesdays!

  3. Looks so good. Now I just have to find those chilies, I would love this today for breakfast. Or even lunch or dinner with a side salad.

    • Mindy says:

      It really is quite versatile, Carol! You can also use canned chiles if you can’t find freshly roasted ones. I’ve used those in the past.

  4. kasdira says:

    Minus the tomato sauce, that is how I grew up knowing chile rellenos in our house – it is awesome that someone else knows about the non-fried New Mexican cuisine version. I loved when we would go chile picking because it meant tons of green chile stew, huevos rancheros (i miss fresh tortillas), chile rellenos and green chile casserole – which is a casserole dish lined with roasted chiles; filled with a ground beef, sauteed onions and chopped chiles; add beaten eggs and shredded cheese; and cover with more roasted chiles across the top; bake it till the eggs are cooked through.

  5. This looks super tasty! I have some canned chilis in the cupboard that I was going to use on my families favorite chili relleno recipe ( ) but I think I’ll try this one first… There may be enough for a couple meals! Sharing this recipe on my FB page!


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