If you’re a fan of low carb breakfast recipes that pack a flavorful punch, this Jalapeño Popper Egg Casserole will quickly become one of your favorite breakfast recipes. Combining the best of jalapeño recipes, creamy cheeses, and simple prep, this dish checks all the boxes for those who love hearty low carb casseroles. It’s a fun twist on the flavors of jalapeño poppers that’s perfect for mornings when you want something warm and satisfying.
I love experimenting with low carb breakfast ideas, and this casserole is one of my absolute go-to breakfast recipes casserole-style. Think of it as a crossover between breakfast nachos and the richness of a cheese corn casserole, minus the carbs. It’s easy to make (yay for breakfast casserole easy recipes) and loaded with cream cheese, a hint of spice, and plenty of flavor.
For meal preppers, this dish is a dream. You can make it ahead and heat it up later in the oven or even in crock pots if you’re serving a crowd. Pair it with fresh veggies or light sides for a balanced meal. And if you’re into heart-healthy chicken recipes, try adding some shredded chicken for a protein boost—it’s versatile like that!
Related: Overnight Eggs Benedict Casserole Recipe, Chicken Tater Tot Casserole Recipe, Easy Hashbrown Breakfast Casserole, 24 Quick Breakfast Toast Ideas
This recipe is inspired by the fun, creative dishes you’d find on platforms like Cooking Panda, combining favorite flavors in a way that’s simple and delicious. Whether you’re here for the jalapeño kick, the cheesy goodness, or the convenience of a baked breakfast, this dish has something for everyone. Let’s dive into making one of your new favorite casseroles!
What You’ll Need
Here’s the lineup of ingredients. You might already have most of these in your kitchen:
- 8 large eggs
- 1 cup milk (I use whole milk for extra creaminess)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 block (8 oz) cream cheese, softened and cubed
- 2-3 fresh jalapeños, thinly sliced (remove seeds if you want less heat)
- 1/2 cup chopped green onions (optional, but adds a nice flavor)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
How to Make It (Step-by-Step!)
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little butter or non-stick spray. This makes cleanup so much easier later.
Step 2: Whisk the Eggs
Grab a big mixing bowl. Crack all 8 eggs into it and add the milk. Sprinkle in the garlic powder, a pinch of salt, and some pepper. Whisk it all together until it’s smooth. If your arm gets tired, you’re doing it right!
Step 3: Assemble the Casserole
Pour the egg mixture into your greased baking dish. Then, take your cream cheese cubes and scatter them evenly over the eggs. Don’t worry if they sink a little—that’s fine.
Next, sprinkle on your shredded cheddar and Monterey Jack cheeses. Layer the jalapeño slices on top. If you’re using green onions, sprinkle them over now too. It’s already looking delicious, isn’t it?
Step 4: Bake It
Pop the casserole into your preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when the top is golden, and a toothpick stuck in the middle comes out clean.
Step 5: Let It Cool (Just a Little)
When you take the casserole out of the oven, let it sit for about 5-10 minutes. This helps it firm up a bit so it’s easier to slice. Plus, you won’t burn your tongue trying to eat it right away!
A Few Tips
- Not a fan of spicy food? You can swap the jalapeños for milder peppers like poblanos or bell peppers.
- Want more veggies? Diced tomatoes or sautéed mushrooms make great additions.
- Prep ahead: You can assemble everything the night before and store it in the fridge. Just bake it fresh in the morning.
Serving Ideas
This casserole is pretty filling on its own, but it’s nice to serve it with a side of fruit or avocado slices. If you’re feeding a crowd, you could also put out some salsa or sour cream so everyone can customize their slice.
Leftovers (If You Have Any!)
If you’ve got leftovers, lucky you! Store them in an airtight container in the fridge, and they’ll last for about 4 days. To reheat, just pop a slice in the microwave for a minute or warm it in the oven if you want it crispy.
Jalapeño Popper Egg Casserole
Jalapeño Popper Egg Casserole
Ingredients
- 8 large eggs
- 1 cup milk whole or 2%
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 8 oz block cream cheese, softened and cubed
- 2-3 fresh jalapeños thinly sliced (remove seeds for less heat)
- 1/2 cup chopped green onions optional
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Whisk Eggs: In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth.
- Assemble: Pour the egg mixture into the prepared baking dish. Evenly scatter the cream cheese cubes across the top. Sprinkle with shredded cheeses, jalapeño slices, and green onions (if using).
- Bake: Place in the oven and bake for 30-35 minutes, or until the center is set and the top is golden brown. A toothpick inserted into the center should come out clean.
- Cool and Serve: Allow the casserole to cool for 5-10 minutes before slicing. Serve warm and enjoy!
Notes
- For a milder version, substitute bell peppers for jalapeños.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
- Optional add-ins: diced tomatoes, cooked chicken, or sautéed mushrooms.
FAQs: Jalapeño Popper Egg Casserole
u003cstrongu003e1. Can I make this casserole ahead of time?u003c/strongu003e
Yes! You can assemble the casserole the night before, cover it tightly with plastic wrap or foil, and store it in the fridge. When you’re ready to bake, remove it from the fridge, let it sit at room temperature for 10-15 minutes, and then bake as directed.
u003cstrongu003e2. Can I freeze this casserole?u003c/strongu003e
Absolutely. Once baked, allow the casserole to cool completely. Wrap it tightly in plastic wrap, then foil, or store it in an airtight container. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F (175°C) until heated through.
u003cstrongu003e3. How spicy is this dish?u003c/strongu003e
It depends on the jalapeños. Removing the seeds and membranes will significantly reduce the spice level. If you prefer even less heat, you can substitute the jalapeños with mild peppers like bell peppers or poblano peppers.
u003cstrongu003e5. What are some good side dishes to serve with this?u003c/strongu003e
This casserole pairs well with fresh fruit, avocado slices, a simple green salad, or roasted potatoes. You can also serve it with salsa, sour cream, or hot sauce for added flavor.
u003cstrongu003e6. Can I make this in a crock pot?u003c/strongu003e
Yes, you can! Assemble the ingredients in a greased slow cooker instead of a baking dish. Cook on low for 3-4 hours or on high for 1.5-2 hours, or until the eggs are set.
u003cstrongu003e7. What cheese works best for this recipe?u003c/strongu003e
Cheddar and Monterey Jack are great options because they melt beautifully and add flavor. Feel free to experiment with pepper jack, mozzarella, or even a mix of your favorites!
u003cstrongu003e10. How do I store leftovers?u003c/strongu003e
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave individual slices for about 1 minute, or warm them in the oven at 350°F (175°C) until heated through.
u003cstrongu003e12. How do I prevent the casserole from being watery?u003c/strongu003e
Ensure that any additional ingredients like cooked vegetables or meat are well-drained before adding them to the casserole. Also, use full-fat dairy products for the best consistency.
This Jalapeño Popper Egg Casserole is the perfect blend of spicy, creamy, and cheesy goodness, making it one of my favorite breakfast recipes. It’s a versatile dish that fits perfectly into any lineup of low carb casseroles or low carb breakfast recipes, whether you’re planning a jalapeño breakfast feast, craving the comfort of jalapeño poppers, or just looking for an easy meal to whip up.
The balance of flavors—tender eggs, rich cream cheese, and just the right amount of heat—makes this dish a standout among breakfast recipes casserole-style. It’s great for busy mornings, casual brunches, or even as a quick dinner option. Pair it with sides like avocado or salsa for a playful twist, like your own take on breakfast nachos!
For those who love experimenting with recipes from sites like Cooking Panda, this casserole fits the bill as a customizable dish that’s simple to prep and crowd-friendly. Whether you’re into heart-healthy chicken recipes or just need a creative way to use jalapeños, this casserole is a must-try addition to your list of favorite casseroles.
And hey, don’t forget—you can also adapt this for crock pots or even add twists like a layer of cheese corn casserole or cream cheese corn. With so many possibilities, this dish is a guaranteed keeper for any fan of jalapeño recipes and satisfying low carb breakfast ideas.
Try it out and let me know how it turns out! 🌶️
