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 9x13-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.