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.
- Vegetable oil spray
- 6-7 oz diced bacon or pancetta
- 1 tbsp olive oil
- 1 Medium white onion, small dice
- 2 alapenos, deseeded and diced
- 32 oz frozen shredded hash-browned potatoes
- 8 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Pinch of mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cup grated sharp cheddar cheese, divided
- 1 tsp unsalted butter
- 3 tbsp panko breadcrumbs
- 1 roma tomato, diced and deseeded
- 1
Preheat your oven to 375°F and spray a 9x13 casserole dish with vegetable oil spray.
- 2
Line a plate with paper towels and set aside
Fry the Bacon and Hashbrowns- 3
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.
- 4
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.
- 5
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.
- 6
Stir in ¾ of the fried bacon to the potato mixture and take off of the heat.
Mix the Eggs and Bake the Casserole- 7
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.
- 8
Whisk in 1 ½ cups of the shredded sharp cheddar cheese to the egg mixture, incorporating evenly.
- 9
Carefully pour the hashbrown mixture into the large mixing bowl, stirring to coat the hashbrowns into the eggs and cream.
- 10
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.
- 11
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.
- 12
Remove from the oven and let rest for 5 minutes.
Make the Crispy Topping- 13
While the casserole rests, melt the unsalted butter in a small frying pan over medium heat.
- 14
Add the panko breadcrumbs and stir to coat in the butter.
- 15
Fry the bread crumbs until they are golden brown, about 4 minutes, stirring often.
- 16
Remove from the heat and sprinkle with a small pinch of salt.
Finish and Serve- 17
Once you’re ready to serve, top the casserole with the fried panko breadcrumbs.
- 18
Spoon portions of the casserole onto individual plates and enjoy warm!
- 2