This Jalapeño Popper Breakfast Casserole is has everything you LOVE about jalapeño poppers all packed into a delicious breakfast casserole!
12extra large eggs
1cupheavy creamsee note
5fresh jalapeñosseeds and ribs removed
1/2lbbaconcooked crispy and crumbled (see note)
1/4tspground black pepper
additional sliced jalapeno
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!
Milk can be substituted for heavy cream, however it will change the richness and texture of the casserole.
You can prepare bacon any way you like. I have tips for cooking bacon in the oven here or cooking bacon in the microwave here.
Leftover egg casserole can be stored in the refrigerator for up to 3 days or in the freezer for up to a month.