Jalapeno Popper Breakfast Casserole
Spice up your breakfast with this scrumptious Jalapeno Popper Breakfast Casserole. This egg based casserole is bursting with the flavors of a jalapeno popper- spicy jalapenos, and smooth cream cheese along with cheese and bacon. Head over to the Keto-Friendly section of the blog to check out all of the other great low-carb recipes!
Hey, y'all! I mentioned that I've been on a jalapeno kick, and boy... let me tell you, I wasn't kidding. In the last week I have made two dishes featuring this spicy little pepper, a fabulous Bacon Wrapped Jalapeno Popper Stuffed Chicken and this delightful Jalapeno Popper Breakfast Casserole.
Each month my school has a faculty breakfast that is hosted by one of the grade levels. All of the teachers can pop into the media center before school to make a plate and enjoy breakfast with one another. It's one of my favorite traditions at work; mostly because I never eat breakfast before work!
A friend of mine made an incredible chile relleno inspired casserole for one of these breakfasts and I couldn't get enough of it. Her dish inspired me to come up with a similar one inspired by a jalapeno popper. Seriously, who says jalapenos aren't for breakfast?
I began playing around with the traditional ingredients in a jalapeno popper: jalapenos and cream cheese, and added them along with bacon and cheese to an egg base to make this fantastic breakfast result. The end result? YUM!! Holy smokes this thing is delicious!
This casserole is large enough to feed a crowd but can easily be cut in half or even thirds to meet your needs! I plan on bringing this to our next faculty breakfast to show off this recipe to my co-workers. They are going to love it!
Pro Tip: You can check the doneness of your casserole by inserting a toothpick in the center of it. If it comes out clean, it is ready. Or lightly touch the top of the casserole with your fingertip. It will spring back if it is done cooking.
12 extra large eggs 1 cup heavy cream 5 fresh jalapenos (seeded and ribbed) or 1 small can of jalapenos 1/2 pound bacon, cooked crispy and crumbled 4 oz cream cheese, cubed 1 cup shredded cheddar cheese (divided) 1/4 tsp salt 1/4 tsp pepper
1. Preheat the oven to 350 degrees.
2. In a large bowl, mix eggs, heavy cream 1/2 cup cheddar cheese, salt, and pepper together. Pour
the mixture into a 13x9 greased casserole dish.
3. Remove the seeds and ribs from the jalapenos. Dice the peppers into small pieces. Set aside.
4. Drop cubes of cream cheese throughout the mixture. Sprinkle jalapenos on top of the casserole.
5. Bake for 35 minutes. Sprinkle the remaining 1/2 cup of cheese and the bacon on the top of the casserole and continue to bake it for an additional 10 to 20 minutes or until the center of the casserole is set.
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