Jalapeño Bacon Breakfast Casserole
User Reviews
5.0
6 reviews
Excellent
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Course
Breakfast
Jalapeño Bacon Breakfast Casserole
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This jalapeño bacon breakfast casserole is cheesy, spicy, and loaded with veggies. It makes a great breakfast to keep in the fridge for the week or to serve at your next brunch gathering.
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Ingredients
- ½ lb sliced bacon
- 2-3 diced jalapenos
- ½ diced onion
- 2 minced garlic cloves
- 1 medium to large zucchini, diced
- 1 bell pepper, diced
- 9 large eggs
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups frozen shredded hash browns, thawed
- 1 cup shredded Monterrey Jack or cheddar cheese
Instructions
- Preheat the oven to 350 degrees and grease a 9×13 inch baking dish.
- Next, chop the bacon and cook on a skillet on medium-high heat until nice and crispy. The crispier the bacon the better as it gives the casserole a great crunch. Remove the bacon and place on a paper-towel-lined plate to drain.
- In the same skillet with the bacon fat, turn the heat to medium and toss in the diced onions, garlic, green pepper, and jalapeños. Sauté for about 4 minutes.
- Add the diced zucchini and continue cooking until the zucchini is slightly tender (do not overcook the zucchini as it will get soggy).
- Remove all the vegetables from the pan with a slotted spoon.
- In a separate bowl, whisk the eggs, milk, salt, and pepper. Mix in the hash browns and cheese followed by the vegetable mixture and the crispy bacon.
- Finally, pour the entire mixture into the greased baking dish and bake uncovered for 45-55 minutes. The casserole is done when the edges of the egg are firm or if a fork comes out clean when inserted in the middle.
- Slice and serve with tortillas or toast.
Notes
- You can also add mushrooms or use them in place of the zucchini.
- Add another one or two jalapeños depending on how spicy you like it.
- You can use up to a dozen eggs with this recipe if you want to make sure you have extra.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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