This Breakfast is Popping
Jalapeno popper breakfast casserole has all of the smoky, cheesy flavors of a jalapeno popper cooked into an eggy morning main course. My husband and I both come from families who love a breakfast casserole for family events and holidays. You can nearly guarantee that an eggy potato concoction will be on the table if we’re meeting up with the Wilkins in the AM.
This take on the breakfast casserole uses a lot of classic egg casserole flavors, like eggs, cream, cheese, and hashbrowns. The secret to making this one special is the addition of typical jalapeno popper ingredients incorporated along the way. Like bacon, smoky jalapeno, sharp cheddar cheese, diced tomatoes, and a crispy, salty bread topping.
Jalapeno Popper Breakfast Casserole Recipe Tips
When you whip up this breakfast casserole, here are a few tips to make sure it tastes delicious:
- Frying hash browns can be tricky – they like to stick to the pan! Because of this, I recommend using a large nonstick pan when frying the onions, bacon, and hashbrowns. It will save you a lot of time cleaning up a sticky mess later!
- The panko breadcrumbs on the top of this casserole will go a bit soggy if you leave them on for too long. If you plan on having leftovers, or you’re making this casserole ahead of time, keep the fried panko breadcrumbs stored in an airtight container on the counter top. When you’re ready to serve, sprinkle the breadcrumbs right before people are ready to eat.
Recipe Details
Start the Hashbrowns
Let’s get started making this recipe! The first step is getting the hashbrown base cooked. In a large pan, fry the bacon until it’s nice and crisp. Once it’s cooked through, drain the bacon onto a paper towel lined plate and set it aside.
In the same pan, saute the diced onion and some of the jalapeno in the remaining bacon grease with an extra drizzle of olive oil. Let it cook until the onion is soft and the jalapeno is aromatic. Add the frozen hashbrowns to the pan and mix it in the jalapeno and onion mix. Stir and cook until the hashbrowns are no longer frozen and have become tender. Stir in part of the fried bacon to incorporate. Take the pan off the heat and set aside for a moment.
Whisk the Eggs
In a large mixing bowl, whisk the eggs, milk, heavy cream, and seasonings together. Stir in the grated sharp cheddar cheese to the eggs, making sure everything is evenly incorporated. Carefully pour the hashbrowns into the eggs. Coat the hashbrowns in the egg mixture.
Bake the Casserole
Transfer the egg and hashbrown mixture into a casserole dish that’s been sprayed with vegetable oil. Top the casserole with more grated sharp cheddar cheese, the rest of the bacon, and jalapeno. Bake the casserole for about 45 minutes, adding diced tomatoes to the top for the last 5 minutes. Once the casserole is set around the edges and browned on the top, take it out of the oven and let it rest for about 5 minutes.
Fry the Crispy Topping and Serve
While the casserole is resting, melt some unsalted butter in a small frying pan. Add a few tablespoons of panko breadcrumbs and toss to coat in the butter. Let the panko fry until they are golden brown and crispy.
Sprinkle the fried breadcrumbs over the top of the casserole and serve right away.
If you love jalapeno popper flavor, be sure to check out my jalapeno popper breadsticks. All the jalapeno popper flavor on cheesy breadsticks.
I hope you love this recipe as much as I do! Happy cooking!
Jalapeno Popper Breakfast Casserole
Description
Classic jalapeno popper flavors are incorporated into this jalapeno popper breakfast casserole. This eggy, potato casserole is perfect for sharing with friends and family at your next brunch.
Ingredients
Instructions
Do Some Prep Work
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Preheat your oven to 375°F and spray a 9x13 casserole dish with vegetable oil spray.
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Line a plate with paper towels and set aside
Fry the Bacon and Hashbrowns
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Fry the bacon in a large frying pan over medium heat, stirring occasionally. Remove the bacon from the pan once crisp and drain onto the paper towel lined plate. Set aside.
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Add 1 tablespoon olive oil to the pan and saute the diced white onion and about 3/4 of the diced jalapeno until just softened, about 5 minutes.
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Add the frozen hashbrowned potatoes to the pan and stir to incorporate into the onion and jalapeno. Continue to cook until the potatoes are thawed and just tender, about 8 minutes. If the pan begins to look a bit dry or the potatoes begin to stick, add another drizzle of olive oil.
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Stir in ¾ of the fried bacon to the potato mixture and take off of the heat.
Mix the Eggs and Bake the Casserole
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In a large mixing bowl whisk the eggs, heavy cream, milk, garlic powder, smoked paprika, mustard powder, salt, and pepper. The yolks of the eggs should all be broken and incorporated into the mixture.
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Whisk in 1 ½ cups of the shredded sharp cheddar cheese to the egg mixture, incorporating evenly.
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Carefully pour the hashbrown mixture into the large mixing bowl, stirring to coat the hashbrowns into the eggs and cream.
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Pour everything into the prepared casserole dish. Sprinkle the remaining ½ cup sharp cheddar cheese, the remaining fried bacon, and remaining diced jalapeno onto the top of the casserole.
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Place the casserole dish in the oven and bake until the top is brown and the center is set, 45-50 minutes. In the last 5 minutes of baking, add the diced roma tomatoes to the top.
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Remove from the oven and let rest for 5 minutes.
Make the Crispy Topping
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While the casserole rests, melt the unsalted butter in a small frying pan over medium heat.
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Add the panko breadcrumbs and stir to coat in the butter.
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Fry the bread crumbs until they are golden brown, about 4 minutes, stirring often.
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Remove from the heat and sprinkle with a small pinch of salt.
Finish and Serve
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Once you’re ready to serve, top the casserole with the fried panko breadcrumbs.
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Spoon portions of the casserole onto individual plates and enjoy warm!
