Chile Rellenos & Zucchini Brunch

Brunch, Eggs


8 large eggs

1/2 cup milk

1 tsp salt

1 box herb flavored croutons crushed a bit

1/4 cup EVOO

1 large onion chopped

2 medium zucchini chopped

4 cups grated cheeses Mexican blend & Swiss

18 whole roasted green chiles seeds removed & dried with paper towel


Saute onion & zucchini in olive oil until soft & beginning to brown. Set aside to cool.
Drain & rinse green chiles, removing seeds. Spread on paper towels to drain.
Beat eggs with milk & 1 tsp salt.

Spray 9x13" baking dish with Pam. Layer ingredients in pan in following order:

-chiles, spread flat


-onion & zucchini, cooled to room temperature




-egg mixture - pour on evenly


Cover with foil & refrigerate overnight.

Bake at 375 degrees, for 15 minutes still covered with foil. Remove foil & bake 30 minutes longer.

Cut into squares to serve.
Serve with salsa, sour cream or guacamole.