I made this for supper last week –
and it was so good! This is a great casserole that can be eaten for breakfast, brunch, or for supper, like us. And you can make this as hot or as mild as you want. Vary the flavors with your version.
Jalapeno Popper Egg Casserole
1 jalapeno, thinly sliced
1/2 cup milk (I used skim)
1 1/4 teaspoons seasoned salt (I used Paula Deen’s Seasoned salt but you can use any favorite of yours)
(I also used a bit of pepper and a pinch of cayenne cause I like a bit more heat in mine)
1 cup shredded cheese (You can use any variety you like)
1 cup cooked, chopped bacon (I used turkey bacon cause I don’t eat no other kind)
2 tablespoons cream cheese (again, I used the 1/3 less fat but use the regular if you want)
Preheat the oven to 350 degrees. Whisk together the eggs, milk, seasoned salt (and any other seasonings you may use), cheese and bacon. Pour into a baking dish that has been sprayed with cooking spray. Pull off little pieces of the cream cheese and place them around on top of the egg mixture. Then place the jalapeno slices around on top.
Bake in the oven for about 20-25 minutes until just set. The cooking time will vary depending on what type of baking dish you put yours in. My cooking dish above took about 27 minutes to set in the middle.
This could be made with a Mexican blend cheese, other spices- go wild with this one. The cream cheese and jalapeno slices did give it that “jalapeno popper” feel to it!
We served ours with a side of Steamed broccoli, and we cheated on our cheese sauce – get the Queso Blanco Cheese Dip on the chip aisle of the grocery store (we got medium heat) and heat this stuff up in the microwave – man what a great cheese sauce for steamed broccoli. And besides, a little dollop is always good on your scrambled eggs! It paired well with our egg casserole, and we got our greens to boot.
Have a great week, y’all!