Jalapeño Popper Breakfast Casserole (Print Version)
# Ingredients:
→ Main
01 -
12 extra-large eggs
02 -
240 ml heavy cream
03 -
5 fresh jalapeños, deseeded and deveined
04 -
225 g beef bacon, cooked until crisp and crumbled
05 -
115 g cream cheese, cut into cubes
06 -
115 g cheddar cheese, shredded
07 -
0.25 tsp salt
08 -
0.25 tsp ground black pepper
→ Garnish
09 -
Sliced jalapeño (optional)
10 -
Chopped cilantro (optional)
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease a 23x33 cm baking dish.
02 -
In a large bowl, whisk together eggs, heavy cream, 60 g cheddar, salt, and black pepper until fully combined.
03 -
Pour egg mixture into the prepared baking dish. Distribute cream cheese cubes evenly throughout.
04 -
Thinly slice or dice jalapeños, then scatter evenly over the egg mixture.
05 -
Place dish in oven and bake for 35 minutes.
06 -
Remove dish, evenly sprinkle remaining cheddar and crumbled beef bacon over the top. Return to oven for an additional 10–20 minutes, or until center is set and springs back when lightly pressed.
07 -
Allow dish to cool slightly, garnish with additional sliced jalapeño and chopped cilantro as desired, and serve warm.
# Notes:
01 -
Milk can replace heavy cream, though texture and richness will vary.
02 -
Beef bacon can be prepared in the oven or microwave according to preference.
03 -
Leftovers may be refrigerated for up to 3 days or frozen for up to 1 month.