Jalapeño Popper Breakfast Casserole
Ingredients:
For the Casserole:
6 large eggs
1 cup milk (whole or 2%)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika (optional, for extra flavor)
Salt and black pepper to taste
1 lb breakfast sausage (or bacon, if preferred), cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1/2 cup diced green onions
2-3 fresh jalapeños, deseeded and diced (adjust to heat preference)
4 cups frozen hash browns, thawed or fresh potatoes, diced
1/2 cup grated Parmesan cheese (optional for topping)
For the Topping:
1/2 cup shredded Monterey Jack or mozzarella cheese
1/4 cup chopped fresh cilantro (optional, for garnish)
Additional sliced jalapeños (optional, for garnish)
Instructions:
1. Preheat Oven:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Prepare the Casserole Base:
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
Stir in the crumbled breakfast sausage, shredded cheddar cheese, cream cheese, green onions, and diced jalapeños.
Gently fold in the hash browns (or diced potatoes) until evenly distributed.
3. Assemble the Casserole:
Pour the egg mixture into the prepared baking dish, spreading it out evenly.
4. Add the Toppings:
Sprinkle the Monterey Jack or mozzarella cheese over the top of the casserole.
If desired, sprinkle grated Parmesan cheese on top for extra flavor.
5. Bake:
Bake the casserole uncovered for 35-40 minutes, or until the eggs are fully set and the top is golden brown.
6. Garnish and Serve:
Once out of the oven, let the casserole rest for 5 minutes before serving.
Garnish with fresh cilantro and sliced jalapeños for a touch of color and extra spice.