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Chile Relleno Casserole in a Mug Recipe

Chile Relleno Breakfast Casserole in a Mug Recipe

  • Author: Brandie Valenzuela


This Chile Relleno Breakfast Casserole in a Mug recipe is a perfect breakfast when your in a rush or if you have a limited kitchen setup. Especially great for college students living in a dorm, workplaces with only a microwave, or those traveling in an RV.


  • 2 large eggs
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cumin
  • 1/4 cup cottage cheese
  • 1/2 can diced green chiles (1/2 of a 4 ounce can, drained)
  • 1/3 cup shredded Cheddar or Monterey jack cheese
  • Optional toppings: chopped tomatoes (chopped cilantro, salsa, sour cream)


  1. Crack your two eggs into a 16-ounce mug. With a fork, beat the eggs until blended. With the same fork, blend in the flour, baking powder, cumin, and cottage cheese. Stir in the chiles and most of the cheese.
  2. Microwave on high for about 1 1/2 minutes. Check casserole to see if it’s puffed and just set at the center. If not, continue to microwave for another 30-seconds or until it is puffed and set. Sprinkle with your remaining cheese and additional toppings.
  • Category: Breakfast
  • Method: Microwave
  • Cuisine: Mexican

Keywords: easy recipe, mug recipe, cheese, eggs, green chiles, serves 1, dorm room cooking,

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