Fluffy, creamy eggs layered with an abundance of bacon, cream cheese, and jalapenos add up to the Jalapeno Popper Casserole of which dreams are made.
Served for breakfast, lunch, or dinner, this is a meal my whole family loves.
Jalapeno Popper Casserole
While flipping through my friend Maya’s new cookbook this Jalapeno Popper Breakfast Casserole caught my eye immediately. Jalapeno Poppers in a casserole dish? Yes, please!
This recipe was an immediate favorite for my family. We love a bit of spicy heat, so naturally, I doubled down on the jalapenos. (Okay, I may have actually tripled them.)
As written though, there is plenty of flavor and not a great deal of heat in the recipe. The cream cheese balances the peppers nicely to prevent it from being very “spicy” at all.
Like many other breakfast casserole, this makes a terrific make-ahead meal. It can be kept in the refrigerator for up to 5 days. (Freezing is not recommended for this recipe.)
The cookbook I’m enjoying so much (with huge thanks for this new breakfast favorite) is The Easy Keto Carboholics Cookbook and the recipes all look and sound so good!
My thoughts here: as you well know, we aren’t remotely Keto or low-carb. However, the recipes in this cookbook are truly great for everyone – so, don’t write this cookbook off without checking it out first!
I have several recipes bookmarked to try, so you’ll likely be hearing more about this book in the near future.
Low Carb Breakfast Casserole
Jalapeno Poppers are a naturally low-carb appetizer of halved jalapenos filled with cream cheese, cheddar cheese, and green onions before being wrapped in bacon and baked into perfect bites of happiness.
Jalapeno Poppers have long been my oldest son’s favorite snack of all time. This Jalapeno Popper Casserole takes that flavor and bumps it up to a new level of awesomeness as a main dish with layers of fluffy baked eggs.
While many might consider anything with eggs to be breakfast food alone, this type of “breakfast casserole” is dinner for us more often than not.
While you can certainly make this your own and add hashbrown potatoes or enchilada-style layers of tortillas, we truly love this recipe as it is written.
Similar to the Crustless Quiche with Sausage that we’ve enjoyed for years now, this is a low-carb breakfast casserole that won’t leave you feeling like anything is missing from the meal.
More Jalapeno Recipes
Jalapeno Corn Coleslaw turned out to be the biggest surprise flavor combination I tried a few years ago. Yes, you read that right and you can thank my brother Karl for the inspiration. The spicy jalapeno adds an amazing depth of flavor to the coleslaw and we love it.
Roasted Brussels with Jalapeño Honey are about to transform your side dish game. A little bit sweet and a tiny bit spicy, you’re going to love them.
Classic Jalapeno Poppers can sometimes be a little bit more work than I am usually up for, but this shortcut recipe for Jalapeno Poppers is the same way I’ve made them in the past. (Why does it always feel like a ton of work to wrap things in bacon? It really isn’t, but it often feels like it is.)
Sweet berries, spicy jalapenos, onions, cilantro, and a squeeze of lime combine to make this Strawberry Salsa. Between this salsa and my Pineapple Salsa, I just can’t stop making fruit salsas.
Jalapeno Tuna Pasta Salad is so dang good I made it two days in a row the first time I made it and doubled the recipe the second time, just to guarantee leftovers for my lunch. This pasta salad still gets made at least every other month and has for a few years now.
Jalapeno Honey Butter needs to be on your table and in your fridge, friends. What’s not to love about a sweet and spicy butter? Nothing. That’s the answer. There is nothing I don’t love about this.
Looking for more breakfast casserole ideas? Say goodbye to leftovers with this Tater Tot Breakfast Casserole. Layered with crispy tater tots, gooey cheese, savory sausage, and fluffy eggs this breakfast casserole has earned thumbs up around the table every time I serve it.
Jalapeno Popper Breakfast Casserole
Ingredients
- 12 large eggs
- ½ cup heavy cream
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 12 strips bacon, cooked and chopped about ¾ cup crumbled or chopped
- 1½ cups shredded cheddar or Mexican cheese blend divided
- 1 fresh jalapeno half thinly sliced and half minced
- 4 ounces cream cheese cut into 1/2-inch chunks
- 1 green onion thinly sliced
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish. Layer about ½ cup of crumbled bacon, 1 cup of cheese, and minced jalapeno evenly across the baking dish.
- In a large bowl, whisk together the eggs, cream, salt, and pepper. Slowly pour the egg mixture over the ingredients in the baking dish, trying not to disturb the layers. Bake for 15 minutes, until the edges have begun to set, but the eggs are still wet in the middle.
- Remove from the oven and drop small pieces of cream cheese evenly over the casserole. Layer the top with the remaining ½ cup of cheese, sliced jalapeno, and the last ¼ cup of bacon.
- Bake for 30-35 minutes, until the casserole has risen slightly and the eggs have set. Remove from the oven and sprinkle with green onions. Serve hot, warm, or cold.
Nutrition
Larry says
Looks delicious Mary
Mary Younkin says
Thanks, Larry!
Beth says
This was seriously delicious! Even my “can’t stand heat” husband thought it was great. I’m looking forward to having a piece for breakfast tomorrow (although I might have to hide it under the zucchini in the fridge so it won’t be found by someone looking for a snack later tonight). Thanks for another fantastic dinner inspired by you, Mary!
Mary Younkin says
I’m thrilled that you like it, Beth! Thanks so much for taking the time to let me know.
Robin says
Do you think you could add some kind of potato too? Hash brown or tater tots?
Mary Younkin says
We prefer it as is but, Robin, but if you wanted to, go for it.
Tracy says
Making this now. So easy. Looks and smells delicious. I’m sure it will be! Thx for the recipe!
Mary Younkin says
Tracy – I hope your breakfast was delicious! Or if your family is like mine we eat this for dinner sometimes too.
Ann says
Sounds delicious!! Can I prep this the day before?
Mary Younkin says
Ann – Yes you could prep this the day before. Just keep in mind that it will likely take longer to cook because you are starting at a colder temperature with the ingredients. I would add 5-10 minutes and keep an eye on it to adjust from there.
Christina says
Do you deseed the jalapeños before you duce them or do you just use as is ?
I would really love to make this
Mary Younkin says
Christina – I do deseed them. However, depending on how much heat you like you can certainly leave them.
Shelly says
I will be trying this. We do a chicken recipe like this only no eggs and the family loves it!
Mary Younkin says
I hope you love it, Shelly!
Monte says
I own a small bar in South Dakota. I made this for a Sunday morning NFL game along with biscuits and gravy for my customers. EVERYONE said it was the best “egg bake”, which I corrected them that it’s a casserole, and asked for the recipe. The best breakfast casserole “egg bake” I’ve ever had.
Mary Younkin says
That sounds like an amazing breakfast, Monte!
Tina says
Can this be froze and reheated? Looking to freeze individual pieces. Thanks
Mary Younkin says
You can freeze it, I am just not a fan of frozen eggs, personally.
Craft says
Can I Use milk
Mary Younkin says
Yes, you can use milk.
Mary Beal says
It didnt say to cover with foil…
But mine got a little brown on top. Didnt look like the picture.
Mary Younkin says
Ovens can vary quite a bit, Mary. I do hope it was still tasty for you.
Kellie Ladner says
When making ahead, do you do the first bake the day before and second bake on day 2?
Mary Younkin says
I’d probably pour the eggs into the dish, cover it, and refrigerate overnight. I wouldn’t separate the baking times.
Heidi Sanchez says
Made this for Christmas Brunch and it was a huge success! No leftovers here…
Mary Younkin says
Sounds like it was hit! Nicely done, Heidi.
Terri Roman says
I’m convinced you have a great website with so many best recipes. I will rate again, have appt now!
Mary Younkin says
Thank you, Terri.
Doris AgeeDoris Agee says
Love this receipt!!
Mary Younkin says
Thank you Doris!
Melanie says
Amazing! And I think it’s even better reheated!
Mary Younkin says
I would agree completely, Melanie.
Jennifer G says
Delicious! But, the picture you posted of the casserole on a plate is deceptive as it’s obviously 2 servings. 12 servings in an 8×10 pan is much smaller squares!
Mary Younkin says
It is pretty accurate, Jennifer. I used a small plate for the photo.
Tracey Weber says
This jalapeño breakfast casserole is my new favorite – it was Amazing – I will definitely make this again (and again, and again) 😂
Mary Younkin says
Love hearing that, Tracey.
Korny says
Was good…but pretty dense. Would add more cream or use whole milk, instead of cream.
Mary Younkin says
Thank you for commenting, Korny.
Michele says
Very good I made it skinny without the cream cheese or heavy cream but came out yummy
Mary Younkin says
I’m glad the casserole is a hit, Michele, and that you were able to make the recipe work for you. Happy cooking!
Kimberly Miller says
It was a HUGE HIT! It was absolutely delicious 😋. Super easy breakfast casserole that’s super tasty I’m all for it! Thank You for sharing!
Mary Younkin says
You are welcome, Kimberly. Glad to hear that you liked the casserole. Enjoy, and happy cooking!