This Poblano and Cheese Breakfast Casserole is a magical, make-ahead dish perfect for feeding a crowd. Tender bread soaks up a rich, custardy egg mixture with pockets of melted cheese and the gentle warmth of roasted poblanos. Assemble it the night before for a stress-free, delicious breakfast.
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Why You’ll Love This Poblano and Cheese Breakfast Casserole
Make-ahead magic: Assemble the night before, bake in the morning.
Flavorful, not fiery: Poblanos add earthy depth without overwhelming heat.
Incredibly versatile: Easily adapt with different cheeses, meats, or veggies.
Feeds a crowd: Slices beautifully for holiday brunches or weekly meal prep.
Ingredients & Tools
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 8 cups day-old bread, cubed (about 1-inch pieces)
- 2 large poblano peppers
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 green onions, thinly sliced
- 2 tbsp unsalted butter, melted
Tools: 9×13 inch baking dish, mixing bowls, whisk, skillet or baking sheet for roasting peppers
Notes: Using day-old bread is key—it soaks up the custard without turning to mush. Don’t skip the heavy cream for a rich, dreamy texture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 20 g |
| Fat: | 28 g |
| Carbs: | 22 g |
| Fiber: | 2 g |
Serves: 8 | Prep Time: 25 minutes | Cook Time: 50 minutes | Total Time: 1 hour 15 minutes (plus optional overnight rest)
Before You Start: Tips & Ingredient Notes
- What’s the best bread to use? A sturdy, day-old loaf like French bread, sourdough, or even a hearty country bread works best. Fresh bread can get a bit gummy, but slightly stale bread absorbs the custard perfectly while holding its structure.
- Can I use a different type of pepper? Absolutely! Poblanos are ideal for their mild heat, but if you can’t find them, Anaheim peppers are a good substitute. For more kick, one jalapeño (seeded) would work, but poblanos really are the star here.
- Do I have to roast the poblanos? Yes, and it’s easier than you think. Roasting deepens their flavor, softens their texture, and makes the skin easy to peel off. You can do it directly over a gas flame, under the broiler, or even on a grill.
- Can I make this vegetarian or add meat? It’s naturally vegetarian as written, but it’s a fantastic base for cooked sausage, bacon, or ham. Just make sure any add-ins are cooked and cooled before mixing in to avoid making the custard greasy.
How to Make Poblano and Cheese Breakfast Casserole
Step 1: First, let’s tackle the poblanos. Place them directly over a gas burner on medium-high heat, or on a baking sheet under your broiler. Char them, turning occasionally with tongs, until the skin is blackened and blistered all over—this should take about 5-7 minutes. You’ll notice a wonderfully smoky aroma filling your kitchen. Immediately transfer the charred peppers to a bowl and cover it with plastic wrap. Let them steam for 10 minutes; this loosens the skin dramatically.
Step 2: While the peppers steam, grab a large mixing bowl. Crack in the 6 eggs and whisk them until they’re smooth and well-combined. Pour in the whole milk and heavy cream, and whisk everything together until it’s fully homogenous. Now, add the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Whisk again—you’re building the flavor base for your custard, and those spices are going to make all the difference.
Step 3: Back to our peppers. After they’ve steamed, the skins should peel off easily using your fingers or a paper towel. Don’t worry about getting every last bit; just remove the majority of the charred skin. Slice the peppers open, remove the stems and seeds, and then chop the flesh into a small dice. You’ll be left with tender, flavorful pepper pieces that are ready to mingle with the cheese and bread.
Step 4: It’s assembly time! Grease your 9×13 inch baking dish with the melted butter or a non-stick spray. Spread the cubed bread evenly in the dish. Now, scatter the diced roasted poblanos, the shredded Monterey Jack, cheddar, and most of the Parmesan cheese (save a little for the top!) over the bread. Sprinkle the sliced green onions over everything. You want all these goodies distributed fairly evenly so every bite is a delight.
Step 5: Slowly and evenly pour the egg and milk custard mixture over the entire bread and cheese layer. Use a spatula or the back of a spoon to gently press down on any bread cubes that are poking up, ensuring they all get a good soak. Now, sprinkle the remaining Parmesan cheese over the top. At this point, you can cover the dish tightly with plastic wrap and refrigerate it overnight, or proceed to baking if you’re ready.
Step 6: When you’re ready to bake, preheat your oven to 350°F (175°C). If the casserole was in the fridge, let it sit on the counter for about 20-30 minutes to take the chill off—this helps it bake more evenly. Bake for 45-55 minutes, or until the top is a beautiful golden brown, the edges are bubbling slightly, and the center is set (a knife inserted in the center should come out clean). Let it rest for 10 minutes before slicing. This rest period is crucial—it allows the custard to fully set, making for clean, beautiful slices.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for 3-4 days.
- Freezer: Wrap baked casserole tightly and freeze for up to 2 months.
- Reviving: Reheat slices in a 350°F oven for 10-15 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery, fresh greens and bright acidity cut through the richness of the casserole perfectly, balancing the whole meal.
- Fresh fruit platter or fruit salad — The natural sweetness and juiciness of fruits like melon, berries, and oranges provide a refreshing contrast to the savory, cheesy main event.
- Crispy roasted potatoes or hash browns — For the ultimate carb-loaded brunch, you can’t go wrong with a side of crispy, golden potatoes. It’s a textural dream team.
Drinks
- A spicy Bloody Mary or a Virgin Mary — The savory, spiced notes in the tomato juice are a classic brunch pairing that stands up wonderfully to the flavors of poblano and cheese.
- Freshly squeezed orange juice or a citrus mimosa — The bright, acidic fizz cleanses the palate between bites of the rich, custardy casserole, making each mouthful taste new again.
- Hot coffee or a creamy latte — The bitterness of coffee is a timeless partner for rich breakfast foods, and it just feels right with a warm, comforting casserole.
Something Sweet
- Warm cinnamon rolls or sticky buns — Embrace the full breakfast spread experience. The gooey, sweet, spiced finish is the perfect counterpoint to your savory main course.
- A fruit crisp or berry crumble — Serving this warm with a scoop of vanilla ice cream offers a lovely, homey sweetness that feels special without being overly fussy.
- Dark chocolate chunk muffins — For a simpler, grab-and-go sweet option, a moist muffin with melty chocolate pockets is a crowd-pleaser that rounds out the meal beautifully.
Top Mistakes to Avoid
- Using fresh, soft bread. This is the number one culprit for a mushy, soggy casserole. Stale, sturdy bread is essential because it acts like a sponge, absorbing the custard without disintegrating.
- Skipping the rest time after baking. I know it’s tempting to dig right in, but if you slice it immediately, it will be a soupy mess. Letting it rest for 10 minutes allows the proteins in the eggs to set fully, giving you those perfect, clean slices.
- Not charring and peeling the poblanos properly. If you just dice them raw, you’ll miss out on that deep, smoky-sweet flavor and you’ll have tough bits of skin in your final dish. Taking the extra few minutes to roast them is non-negotiable for the best flavor.
- Overbaking the casserole. You’re aiming for a set center that’s not jiggly, but still moist. An overbaked casserole will be dry and rubbery. Start checking at the 45-minute mark—the top should be golden and a knife should come out clean.
Expert Tips
- Tip: For an extra flavor boost, toast your bread cubes. Spread them on a baking sheet and bake at 300°F for 10-15 minutes until dry and slightly golden. This enhances their nutty flavor and makes them even better at soaking up the custard without getting soggy.
- Tip: Grate your own cheese! Pre-shredded bags contain anti-caking agents that can prevent the cheese from melting as smoothly and beautifully. A block of cheese you grate yourself will give you a much creamier, more luxurious melt.
- Tip: Add a layer of flavor by sautéing half an onion (diced) until soft and translucent, then mixing it in with the poblanos. This adds a subtle sweetness and another dimension of savory depth to the entire dish.
- Tip: If you’re making this for a holiday or special occasion, you can assemble individual portions in muffin tins. Just reduce the baking time to about 20-25 minutes for perfect single-serving “casserole cups” that are easy to serve and look adorable on a plate.
FAQs
Can I freeze this breakfast casserole?
Yes, you can! It freezes remarkably well. Let the baked casserole cool completely, then wrap the entire dish tightly in plastic wrap and again in foil. You can freeze it for up to 2 months. To reheat, thaw it overnight in the refrigerator and then bake at 350°F until warmed through, about 20-30 minutes. You can also freeze individual slices for a quick breakfast on the go.
How long will leftovers keep in the fridge?
Leftovers will stay fresh in an airtight container in the refrigerator for 3-4 days. They reheat beautifully. My favorite method is to warm a slice in a toaster oven or a conventional oven at 350°F for about 10 minutes to keep the top crispy. The microwave works in a pinch but can make the texture a bit softer.
What’s the best way to reheat a single serving?
For the best texture, use an oven or toaster oven. Preheat to 350°F and place the slice on a baking sheet for about 10-15 minutes, until hot all the way through. This will re-crisp the top and edges. If you’re using a microwave, do it in 30-second bursts to avoid overheating and making it rubbery.
Can I use a different type of milk, like almond or oat milk?
You can, but the results will be different. The fat in whole milk and cream contributes to the rich, custardy texture. Using a lower-fat or non-dairy milk will result in a less rich and potentially slightly less set final product. If you do substitute, an unsweetened, unflavored oat milk would be my first choice for its creaminess.
Do I need to use both Monterey Jack and cheddar cheese?
Not strictly, but the combination is fantastic. Monterey Jack provides that superb, stretchy melt, while the sharp cheddar gives a tangy, robust flavor punch. Using both creates a more complex cheesy experience. If you only have one, it will still be delicious—just use 2 1/2 cups of whatever melty cheese you love.
Poblano And Cheese Breakfast Casserole
Make this easy Poblano and Cheese Breakfast Casserole ahead for a stress-free, crowd-pleasing brunch. Get the recipe for a rich, savory bake now!
Ingredients
For the custard mixture:
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6 large eggs
-
2 cups whole milk
-
1 cup heavy cream
-
1 tsp kosher salt
-
1/2 tsp black pepper
-
1 tsp garlic powder
-
1 tsp onion powder
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1/2 tsp smoked paprika
For the casserole assembly:
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8 cups day-old bread, cubed (about 1-inch pieces)
-
2 large poblano peppers
-
1 1/2 cups shredded Monterey Jack cheese
-
1 cup shredded sharp cheddar cheese
-
1/2 cup grated Parmesan cheese
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3 green onions (thinly sliced)
-
2 tbsp unsalted butter (melted)
Instructions
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First, let’s tackle the poblanos. Place them directly over a gas burner on medium-high heat, or on a baking sheet under your broiler. Char them, turning occasionally with tongs, until the skin is blackened and blistered all over—this should take about 5-7 minutes. You’ll notice a wonderfully smoky aroma filling your kitchen. Immediately transfer the charred peppers to a bowl and cover it with plastic wrap. Let them steam for 10 minutes; this loosens the skin dramatically.01
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While the peppers steam, grab a large mixing bowl. Crack in the 6 eggs and whisk them until they’re smooth and well-combined. Pour in the whole milk and heavy cream, and whisk everything together until it’s fully homogenous. Now, add the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Whisk again—you’re building the flavor base for your custard, and those spices are going to make all the difference.02
-
Back to our peppers. After they’ve steamed, the skins should peel off easily using your fingers or a paper towel. Don’t worry about getting every last bit; just remove the majority of the charred skin. Slice the peppers open, remove the stems and seeds, and then chop the flesh into a small dice. You’ll be left with tender, flavorful pepper pieces that are ready to mingle with the cheese and bread.03
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It’s assembly time! Grease your 9x13 inch baking dish with the melted butter or a non-stick spray. Spread the cubed bread evenly in the dish. Now, scatter the diced roasted poblanos, the shredded Monterey Jack, cheddar, and most of the Parmesan cheese (save a little for the top!) over the bread. Sprinkle the sliced green onions over everything. You want all these goodies distributed fairly evenly so every bite is a delight.04
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Slowly and evenly pour the egg and milk custard mixture over the entire bread and cheese layer. Use a spatula or the back of a spoon to gently press down on any bread cubes that are poking up, ensuring they all get a good soak. Now, sprinkle the remaining Parmesan cheese over the top. At this point, you can cover the dish tightly with plastic wrap and refrigerate it overnight, or proceed to baking if you’re ready.05
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When you’re ready to bake, preheat your oven to 350°F (175°C). If the casserole was in the fridge, let it sit on the counter for about 20-30 minutes to take the chill off—this helps it bake more evenly. Bake for 45-55 minutes, or until the top is a beautiful golden brown, the edges are bubbling slightly, and the center is set (a knife inserted in the center should come out clean). Let it rest for 10 minutes before slicing. This rest period is crucial—it allows the custard to fully set, making for clean, beautiful slices.06
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