One thing I love is breakfast casseroles, and this one has all the delicious flavors of a jalapeño popper. This jalapeño popper breakfast casserole has eggs, cheese, bacon, cream cheese, and jalapeños in it, perfect for a crowd or to meal prep for the week!
This is a quick and easy recipe, taking less than 10 minutes to throw together… seriously I think it took longer to preheat the oven than prep this recipe!
HOW TO MAKE CASSEROLE:
*Note full printable recipe at the bottom of this post.
1: In a large bowl crack eggs, add cream, seasonings and mix well. Pour into baking dish.
2: Add shredded sharp cheddar cheese.
3: Add cubed cream cheese.
4: Add crumbled bacon.
5: Top with jalapeños.
HOW TO STORE & REHEAT:
Eggs reheat very well so I just let the casserole cool and place it in the refrigerator. During the week I either reheat a portion in the microwave or in the toaster oven. It’s delicious alone or you can place it between an English muffin if you’re not doing a low carb diet.
A quick and easy breakfast casserole recipe to feed a crowd or prepare for meal prep for the week!
- 12 Large Eggs
- 1 cup Heavy Whipping Cream
- 5 strips of Bacon, crumbled
- 1 cup Sharp Cheddar Cheese, shredded
- 4 oz Cream Cheese, cubed
- 30 slices Jalapeños (Or 3-4 fresh jalapeños with seeds removed and sliced)
- Salt & Pepper, to taste
Preheat oven to 350 degrees F.
In a large bowl add eggs, cream, salt and pepper together. Mix well and pour into greased 9×13 casserole dish.
Sprinkle shredded cheese over the top of the casserole, leaving about 1/4 cup of cheese to the side to use later.
Drop cubed cream cheese into the egg mixture. Sprinkle bacon on top. Mix well.
Lay sliced jalapeños over the top of the egg mixture.
Bake for roughly 30-35 minutes. Remove from oven and sprinkle with remaining cheese and then return to finish cooking 5-10 minutes or until the center is fully cooked.
Serve immediately or store in the refrigerator in an airtight container.
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