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.)
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.
Jalapeno Popper Breakfast Casserole
- 12 large eggs
- ½ cup heavy cream
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 12 strips bacon, cooked and chopped about 3/4 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
Preheat the oven to 350°F. Grease a 9×13-inch baking dish. Layer about 1/2 cup of crumbled bacon, 1 cup of cheese, garlic, 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 1/2 cup of cheese, sliced jalapeno, and the last 1/4 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.