If you’re looking for a show-stopping breakfast or brunch dish, this Jalapeno Popper Hash Brown Breakfast Casserole hits all the right notes. Creamy, cheesy, and packed with smoky bacon and spicy jalapeños, this casserole will have everyone coming back for seconds. Plus, it has a delicious golden, crispy hash brown crust that balances the rich and savory filling.
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Craving the perfect weekend breakfast casserole that combines crispy hash browns with the irresistible flavors of jalapeño poppers? Meet your new favorite breakfast casserole! This Jalapeño Popper Hash Brown Breakfast Casserole combines the best of crispy hash browns with the irresistible flavors of everyone's favorite appetizer. I created this recipe for those mornings when you want something a little special - think weekend brunch or holiday breakfast. The golden hash brown crust provides the perfect base for a creamy, cheesy filling that's studded with fresh jalapeños, crispy bacon, and plenty of sharp cheddar. What makes this casserole truly special is the cream cheese in the mix, which adds richness while balancing the heat from the peppers. Jalapeno poppers for breakfast, without the fuss of stuffing and frying! Whether you're feeding a hungry crowd or just want delicious leftovers for the week ahead, this casserole dish is a must-try.
Here are a few more breakfast and brunch recipes to try! Easy Blackberry Vanilla Baked Oatmeal, Strawberry Waffles, and Southwest Ground Beef & Sweet Potato Hash.
Why You’ll Love This Jalapeno Popper Breakfast Casserole Recipe
- Bold Flavor: The spicy kick from jalapeños paired with creamy cheeses and smoky bacon is irresistible.
- Make-Ahead Friendly: Perfect for prepping in advance for holiday mornings or special occasions.
- Family Favorite: A comforting, hearty dish that pleases a crowd.
Jump to:
Ingredient Highlights
- Hash Browns: A bag of thawed frozen diced hashbrowns is perfect. But, if you want to use whole potatoes, dice 20 ounces into small cubes. I like to leave the skin on. Cover them with cold salted water in a medium pan and bring to a boil for 5 minutes. Drain them and allow them to cool for ten minutes in the hot pan. The residual heat from the pan will help steam the moisture out of the potatoes and make a nice crispy crust.
- Eggs: This recipe uses fewer eggs than some. You can add up to 12 eggs for a breakfast casserole but it will result in a denser, firmer, less silky texture.
- Dairy: If you prefer, use all whole milk or all cream. Combining the two gives the custard filling a velvety texture without making it too rich.
- Cream Cheese: Use full fat.
- Shredded Cheese: Sharp cheddar brings a nice bite to the flavor. But Monterey Jack, Colby Jack, pepper jack, mild cheddar, or your favorite combination of these cheeses will all be great!
- Peppers: Jalapeno peppers are the star of the show here but if spice isn't your thing, use any color bell pepper instead.
- Seasonings: Small amounts of onion and garlic powder add depth of flavor. You could also add cayenne pepper to bring even more heat.
- Bacon: Bake it, fry it, buy precooked bacon or bacon bits.
See the recipe card below for quantities.
Step-by-Step Instructions
- Step 1: Preheat your oven to 425°F (190°C). Lightly grease a 9x13-inch baking dish. In a medium mixing bowl, combine the thawed hash browns, melted butter, salt, and pepper. Mix well.
- Step 2: Press the hash brown mixture evenly into the bottom of the prepared baking dish to form a crust. Bake for 25 to 30 minutes, or until the edges are golden and slightly crisp. Remove from the oven and set aside.
- Step 3: Lower the oven temperature to 375°. In a large mixing bowl, whisk together the eggs, milk, and heavy cream.
- Step 4: Add the softened cream cheese, onion powder, salt, and black pepper. Whisk together, there will be small lumps of cream cheese. Fold in the scallions, crumbled bacon, diced jalapeños, and 1 cup of shredded cheddar cheese.
- Step 5: Pour the egg mixture over the baked hash brown crust. Sprinkle the remaining cheese on top.
- Step 6: Bake for 30-35 minutes or until the center is set and the top of the casserole is golden bubbly. Baking time will vary by oven. Check the internal temperature in the center of the casserole with a meat thermometer to confirm it's reached 160°. Let the casserole rest for 5-10 minutes before slicing and serving.
Whisking Eggs for Better Texture: Whisk the eggs thoroughly until they are completely combined and slightly airy. This helps create a light, uniform texture in the casserole.
Variations for Jalapeno Popper Casserole
- Vegetarian: Omit the bacon and add sautéed mushrooms or diced bell peppers.
- Cheese Swap: Substitute pepper jack for a spicier kick or Colby Jack for a milder flavor.
- Protein Boost: Add cooked breakfast sausage or diced ham.
- Veggie Boost: Go nuts! You can add a huge variety of vegetables to this casserole.
- Diced bell peppers (any color)
- Sautéed mushrooms
- Chopped spinach
- Diced tomatoes (seeded to avoid excess moisture)
- Sautéed onions
- Chopped broccoli or cauliflower florets
Speaking of veggies, if you happen to be looking for a vegan brunch option, try these fantastic Breakfast Nachos from my friend Jenn at Veggie Inspired!
Tips & Tricks for Egg Casserole
- Extra Creamy Eggs: For eggs with a luxuriously creamy texture, whisk in an extra tablespoon of heavy cream or a dollop of sour cream before baking.
- Cream Cheese Softening Tip: Soften cream cheese quickly by cutting it into small cubes and letting it sit at room temperature for 15 minutes.
- Bacon Shortcut: Use pre-cooked bacon to save time.
- Customize the Heat: Leave the jalapeño seeds for more heat or remove them for a milder dish. If you really want to boost the heat add ½ teaspoon of cayenne pepper.
- Crispier Crust: For extra crispiness, bake the hash brown crust for an additional 5 minutes before adding the filling.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Rubber spatula
- Cheese grater
- Potato masher or wide bottom cup - for smashing the potatoes into a crust
- Skillet (for cooking bacon)
Storage
- Refrigerator: Allow the casserole to cool completely before covering it with plastic wrap or transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the entire casserole in a 350°F oven until heated through.
- Freezer: To freeze, cool the casserole completely. Wrap it tightly with plastic wrap followed by a layer of aluminum foil, or use a freezer-safe airtight container. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F until hot and bubbly.
Top Tip
Room Temperature Ingredients: For the smoothest filling and best texture, bring eggs, cream cheese, and heavy cream to room temperature before mixing. This ensures even blending and a creamier result.
FAQ
Yes! Prepare the hash brown crust and filling separately. Store the filling covered in the refrigerator for up to 12 hours. Assemble and bake when ready to serve.
No, because jarred jalapenos are pickled, I would recommend using only fresh jalapenos.
Love This Jalapeno Popper Hash Brown Breakfast Casserole Recipe? Please tag @poppytrailtable on Instagram and Facebook and leave a ⭐ ⭐ ⭐ ⭐ ⭐ review below! Thank you!
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Recipe
Jalapeno Popper Hash Brown Breakfast Casserole
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Rubber spatula
- Cheese grater
- Potato masher or wide bottom cup - for smashing the potatoes into a crust
- Skillet (for cooking bacon)
Ingredients
For the Hash Brown Crust
- 20 ounces frozen diced hash browns thawed
- 2 tablespoons melted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Filling
- 8 large eggs
- ½ cup milk
- ¼ cup heavy cream
- 4 ounces cream cheese softened
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 green onions sliced
- 6 slices bacon cooked and crumbled
- 2 jalapeno peppers diced (seeds removed for less heat)
- 1 ½ cups sharp cheddar cheese shredded
Instructions
- Step 1: Preheat your oven to 425°F (190°C). Lightly grease a 9x13-inch baking dish. In a medium mixing bowl, combine the thawed hash browns, melted butter, salt, and pepper. Mix well.
- Step 2: Press the hash brown mixture evenly into the bottom of the prepared baking dish to form a crust. Bake for 25 to 30 minutes, or until the edges are golden and slightly crisp. Remove from the oven and set aside.
- Step 3: Lower the oven temperature to 375°. In a large mixing bowl, whisk together the eggs, milk, and heavy cream.
- Step 4: Add the softened cream cheese, onion powder, salt, and black pepper. Whisk together, there will be small lumps of cream cheese. Fold in the scallions, crumbled bacon, diced jalapeños, and 1 cup of shredded cheddar cheese.
- Step 5: Pour the egg mixture over the baked hash brown crust. Sprinkle the remaining cheese on top.
- Step 6: Bake for 30-35 minutes or until the center is set and the top of the casserole is golden bubbly. Baking time will vary by oven. Check the internal temperature in the center of the casserole with a meat thermometer to confirm it's reached 160°. Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
Tips & Tricks for Egg Casserole
- Extra Creamy Eggs: For eggs with a luxuriously creamy texture, whisk in an extra tablespoon of heavy cream or a dollop of sour cream before baking.
- Cream Cheese Softening Tip: Soften cream cheese quickly by cutting it into small cubes and letting it sit at room temperature for 15 minutes.
- Bacon Shortcut: Use pre-cooked bacon to save time.
- Customize the Heat: Leave the jalapeño seeds for more heat or remove them for a milder dish. If you really want to boost the heat add ½ teaspoon of cayenne pepper.
- Crispier Crust: For extra crispiness, bake the hash brown crust for an additional 5 minutes before adding the filling.
Storage
- Refrigerator: Allow the casserole to cool completely before covering it with plastic wrap or transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the entire casserole in a 350°F oven until heated through.
- Freezer: To freeze, cool the casserole completely. Wrap it tightly with plastic wrap followed by a layer of aluminum foil, or use a freezer-safe airtight container. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F until hot and bubbly.
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