Jalapeño Popper Breakfast Casserole
User Reviews
5
Jalapeño Popper Breakfast Casserole
Description
The casserole begins with blending eggs, heavy cream, salt, pepper, and half the cheddar cheese, poured into a greased baking dish. Cubed cream cheese is distributed throughout, adding pockets of creamy richness. Fresh jalapeño peppers, with seeds and ribs removed to moderate spiciness, are layered on top. After partially baking, the remaining cheddar cheese and crispy crumbled bacon are sprinkled over, then returned to the oven until just set and lightly sprung back to the touch.
This careful layering and timing ensure the casserole is moist and creamy with a slight spicy kick from the jalapeños, balanced by smoky bacon. The texture combines custard-like softness with melted cheese strands and crunchy bacon bits. Optional garnishes like sliced jalapeños and cilantro add freshness and visual appeal.
Suitable for low-carb or keto diets, this casserole serves well warm and can be prepared ahead of time. Storing leftovers refrigerated for up to three days or freezing for a month provides flexibility.
Ingredients
- 12 egg extra large
- 1 cup heavy cream see note
- 5 jalapeño peppers seeds and ribs removed, fresh
- 1/2 lb Bacon cooked crispy and crumbled (see note)
- 4 oz cream cheese cubed
- 1 cup cheddar cheese shredded
- 1/4 tsp salt
- 1/4 tsp black pepper ground
Garnish (Optional)
- jalapeño peppers sliced, additional
- cilantro chopped
Instructions
- Preheat the oven to 350˚F.
- In a large bowl, mix the eggs, heavy cream, 1/2 cup cheddar, salt and pepper together. Then pour the mixture in a greased 9x13" casserole dish.
- Drop the cubes of cream cheese evenly throughout the egg mixture. Thinly slice, or dice the jalapeño peppers and sprinkle them evenly over the top of the casserole.
- Bake for 35 minutes, then sprinkle the remaining cheddar cheese and bacon over the top of the casserole and then return to finish baking 10-20 minutes or until the center is just set and springs back when touched.
- Garnish as desired and serve warm. Enjoy!
Notes
- Milk can replace heavy cream, but expect a lighter texture and less richness.
- Bacon can be cooked as preferred; oven or microwave methods work well.
- Leftover casserole keeps in the fridge for 3 days or freezer for up to 1 month.
- This recipe suits gluten-free and low-carb dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1slice casserole (about 3"x 3.5" slice) | |
| Calories | 303kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 256mg | 85% |
| Sodium | 553mg | 23% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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