Jalapeno Popper Breakfast Casserole is a super easy casserole that you’ll love. Loaded with cheese, spicy jalapenos, and crispy bacon, this recipe is perfect for breakfast, brunch, dinner, and ideal for Christmas morning!
I’m not one of those sleep late people that only gets up early and makes breakfast on Christmas morning. No, I’ve always been a morning person. Mornings are the best part of the day in my opinion and I’m most productive in the a.m.
Therefore, it should come as no surprise that I love breakfast. And, I love a good, quick breakfast casserole. This casserole is ready for the oven in 10 minutes, is packed with protein, and is always a crowd-pleaser. Another reason I like it, this recipe is keto-friendly. In short, it’s low-carb.
Jalapeno Popper Breakfast Casserole
- First, this recipe can be easily doubled, tripled, etc for a crowd.
- You can cook and chop bacon or use real bacon bits from the store.
- You can also add green or red bell peppers and/or onions.
- For a bright flavor, serve it topped with fresh salsa.
- Another alternative, you can add cooked, chopped chicken to the recipe.
- Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Plus, it’s not only great in the morning, but it’s also a tasty choice for lunch or dinner. Pair it with a salad and you have a complete meal.
If you’re familiar with Jalapeno Poppers this is my breakfast casserole version. It has the same components of bacon, cream cheese, and jalapenos. I also have made these Jalapeno Popper inspired recipes.
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- Jalapeno Popper Hash Brown Casserole
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- Jalapeno Popper Stuffed Chicken
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- Jalapeno Popper Dip
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- Bacon Jalapeno Popper Cheesy Brea
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- Baked Fiery Sausage Jalapenos
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- Steak Stuffed Jalapenos
What do I serve with Jalapeno Popper Breakfast Casserole?
Jalapeno Popper Breakfast Casserole
Ingredients
- 12 large eggs at room temperature
- 1 cup heavy whipping cream at room temperature (or half & half, whole milk, 2% milk can be used but it won't be as creamy)
- 1/2 cup bacon cooked and chopped, about 6 whole strips
- 1 cup cheddar cheese shredded
- 4 ounces cream cheese cut into cubes, at room temperature
- 2 fresh jalapenos sliced (pickled, jarred jalapenos can be used)
- ½ teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk eggs, cream, cream cheese, salt, and pepper. Pour into a greased 9x13-inch baking pan.
- Sprinkle the shredded cheddar cheese evenly over the egg mixture. Reserve about 1/4 cup of the cheese.
- Sprinkle bacon then jalapeno slices over the cheese.
- Bake for 25 to 30 minutes. Remove from the oven and sprinkle the remaining cheese over the top. Continue cooking 5 minutes or until the center is cooked.
- Serve hot or warm.
Nutrition
You can also find great recipes at my recipe index or at Meal Plan Monday
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Pat C says
This sounds delicious and I really like the idea of adding some chicken so can you tell me how much chicken you might add to this? And would you chop it or shred it?
Paula says
I’d add 1.5 to 2 cups either chopped or shredded will work.
Sandra says
This is great! I just started a keto type diet, this is perfect! I keep the left overs in the fridge and heat themup just for me.