Chile Relleno Casserole

 
Here's my 'go-to casserole' for Easter Brunch. This awesome recipe is one of my Mother's tried and true recipes from 'Mom's book'. It's super easy because you can prep it the night before and then bake it while the kids Easter egg hunt. It's simply delicious all by itself but I usually serve it with a dollop of sour cream and salsa.
It's perfect for a brunch to accompany fruit, toast, bacon and other breakfast foods, but it can also be a main dish along with a green salad. I've made this for many Christmas mornings, Father's day brunches and even a Pampered Chef party and it always gets rave reviews.  If you don't eat pork, omit the sausage and prepare it without, it's delicious either way. Hope you enjoy it!

Chile Relleno Casserole

4- 7oz cans whole mild green chilies
8 oz pepper jack cheese, cut into 1/2 inch strips
6 eggs
1 1/2 cups milk
1/2 cup flour
1/2 tsp salt
Freshly ground pepper
2 Tbsp cilantro, chopped
2 cups cheddar cheese, grated
10 oz. chub of bulk sausage, cooked and crumbed 

Preheat oven to 350 degrees.

Crumble sausage in skillet and cook until mostly done and set aside. (It can still be somewhat pink since it will fully cook when put in the oven.)

Rinse chilies and remove any seeds that may remain.  Stuff each chile with a pepper jack cheese strip. Place stuffed chilies in a single layer in an un-greased 3 quart baking dish.

Combine eggs, milk, flour, salt, pepper in a separate bowl. Add cilantro and pour over the stuffed chilies.  Sprinkle top with crumbled sausage and cheddar cheese.

Bake uncovered for 45 minutes. Sprinkle with additional cilantro. Serve.