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An overhead shot of a baking dish with Jalapeno Popper Hash Brown Breakfast Casserole, golden and bubbly on top of a linen napkin. Two plates with slices of casserole to the side and a bunch of scallions and jalapeno pepper dot the edges.

Jalapeno Popper Hash Brown Breakfast Casserole

Layla @ Poppy Trail Table
This Jalapeno Popper Breakfast Casserole combines the best of crispy hash browns with the irresistible flavors of everyone's favorite appetizer. The crispy crust balances the rich and savory filling for a scrumptious breakfast or brunch dish!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 286 kcal

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

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.

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.
 

Nutrition

Calories: 286kcalCarbohydrates: 19gProtein: 10gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 169mgSodium: 618mgPotassium: 471mgFiber: 3gSugar: 3g
Nutrition Facts
Jalapeno Popper Hash Brown Breakfast Casserole
Amount per Serving
Calories
286
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
169
mg
56
%
Sodium
 
618
mg
27
%
Potassium
 
471
mg
13
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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