Keto Chile Relleno Egg Casserole

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    47 min

  • ready time

    ready time

    1 h 7 min

Keto Chile Relleno Egg Casserole

6 ratings

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

Keto Chile Relleno Egg Casserole

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Poblano Peppers, Raw

    Poblano Peppers, Raw

    6 pepper

  • Salt


    ½ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ½ teaspoon

  • Cream Cheese, Brick

    Cream Cheese, Brick

    4 ounce

  • Raw Egg

    Raw Egg

    6 large

  • Heavy Cream

    Heavy Cream

    4 tablespoon

  • Salt


    ½ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ½ teaspoon

  • Onion Powder

    Onion Powder

    ⅛ teaspoon

  • Paprika


    ¼ teaspoon

  • Cayenne


    ⅛ teaspoon

  • Garlic Powder

    Garlic Powder

    ⅛ teaspoon

  • Mexican Blend Cheese

    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 1
  • 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 2
  • 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 3
  • 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 4
  • Step 5

    Bake the casserole for 30 minutes. Slice into squares and enjoy.
    Step 5

Comments 11

  • BlithesomeKale452576

    BlithesomeKale452576 4 months ago

    Very good and tasty 😋

    • Little Buttercup

      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

        Mmichellew 14 days 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

        Myrna Lynn 2 months ago

        That's a great idea!

    • OutstandingKetone6589

      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

        datadoll 2 years ago

        Serve this topped off with salsa Roma and you are in heaven!

        • Little Buttercup

          Little Buttercup 2 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

            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

              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

                Chssch 4 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

                  Mmichellew 14 days ago

                  Oooh great idea!!