Chile Relleno Breakfast

I've been making this for so long I don't remember where the recipe came from. The recipe calls for Monterey Jack Cheese but you can use Pepper Jack, Cheddar or a combination of cheeses. You can also add chopped fresh jalapenos, black olives, hot sauce....what ever suits you. Buen Provecho!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  flour tortillas (7-inch)
• 1 1⁄2 tablespoons butter, melted
• 2  cups monterey jack cheese, shredded
• 1  tablespoon flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 6  eggs, lightly beaten
• 1 (4 ounce) can diced green chilies
• 1  garlic clove, minced
• 1  tablespoon onion, minced
•  salsa
•  sour cream

Directions

1. Preheat the oven to 325°F.
2. Lightly grease four 10-ounce custard cups.
3. Brush both sides of each tortilla with the melted butter.
4. Nestle each tortilla into one of the custard cups - forming "bowls".
5. In a small bowl combine the cheese, flour, salt and pepper; put half of this mixture into another small bowl and set aside.
6. To the remaining half of the cheese add eggs, chilies, garlic and onion; distribute evenly into the tortilla "bowls".
7. Sprinkle reserved cheese over egg mixture.
8. Bake uncovered for 25-30 minutes or until eggs are set.
9. Let stand 5 minutes before serving.
10. Serve with salsa and sour cream.
11. Great with fresh fruit!