Description
Enjoy the flavors of jalapeño poppers with this easy jalapeño breakfast casserole recipe. Designed for a large group, it's perfect for special occasions or when hosting guests! Gluten-free!
Ingredients
- 1 1/2 pounds raw bacon, (this is 7-8 ounces cooked)
- 15 eggs
- 1/2 cup cream
- 6 ounces cream cheese, cut into pieces
- 3 fresh jalapeños, medium size
- 2 Tablespoons butter
- Salt and pepper to taste
Instructions
Cook Bacon
- If not using leftover or mel-prepped bacon, cook the bacon by your preferred method. We cut ours into pieces and bake in the oven at 425°F until crispy. It usually takes about 20 minutes. This can be done in advance and stored in the fridge until ready to assemble casserole.
- Once bacon is done, remove from the oven, drain, and set aside.
Bake Casserole
- Preheat oven to 350°F.
- Combine eggs, milk, salt, and pepper in a mixing bowl and whisk until well combined.
- Slice 3/4 of a jalapeño into thin slices and set aside. Seed and dice the remaining 2 1/4 jalapeños.
- Stir diced jalapeños and pieces of cream cheese into the egg mixture. Use a fork or knife to cut the cheese into smaller pieces in the egg mixture as you mix.
- Add the cooked, chopped bacon to the eggs and stir.
- Add butter to a 13 x 9 casserole dish. Place in the preheated oven for 1-2 minutes until butter is melted. Use hot pads to carefully remove baking dish from the oven and carefully tilt the dish to spread butter all around.
- Pour egg mixture into the casserole dish. Place jalapeño slices on top of the egg mixture.
- Using hot pads, carefully place the casserole dish into the preheated 350°F oven. Cover with a baking sheet or foil and bake for 20 minutes.
- Remove the cover and continue baking another 15-20 minutes or until a knife inserted in the middle comes out clean.
- Remove from the oven and let sit for 5 minutes.
- Cut into squares and serve.
Notes
Riffs and substitutions. Add more or less bacon based on preferences. Toss in some veggies like bell peppers, mushrooms, spinach, broccoli, asparagus. Add some tomatoes, arugula, or chopped parsley to the top before serving. Mix in some fresh or dried herbs to the egg mixture. Substitute goat cheese, cheddar cheese, or gruyere cheese for the cream cheese. Make vegetarian by omitting the bacon or using a product like Beyond Meat.
Jalapeño peppers vary in how spicy hot they are. To reduce the heat in this casserole use fewer jalapeños, roast them before using, or substitute anaheim peppers. To increase the heat add another jalapeño, substitute serrano peppers, add a mix of peppers ( like jalapeño, serrano, or cayenne peppers).
Serving. This casserole can be cut into a variety of sizes. 15 generous sized pieces, 18 good sized pieces, 24 smaller pieces, or 48 appetizer sized bites. Serve with biscuits, muffins, scones, fresh fruit, or mixed green salad.
When is the casserole done? Use a thermometer to confirm the internal temperature is at least 165°F. You can also use a knife test to see if it is done. Insert a knife into the middle of the casserole and it should come out clean if it is done. NOTE: if there are a lot of mix-ins like cheese and veggies the knife may not come out clean. Just make sure it doesn't come out with any raw egg on it.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 308
- Sugar: 1.2 g
- Sodium: 530.1 mg
- Fat: 27.8 g
- Carbohydrates: 1.7 g
- Protein: 12.1 g
- Cholesterol: 221.2 mg
