This jalapeño bacon breakfast casserole is cheesy, spicy, and loaded with veggies. It makes a great breakfast to keep in the fridge for the week or to serve at your next brunch gathering.
Preheat the oven to 350 degrees and grease a 9×13 inch baking dish.
Next, chop the bacon and cook on a skillet on medium-high heat until nice and crispy. The crispier the bacon the better as it gives the casserole a great crunch. Remove the bacon and place on a paper-towel-lined plate to drain.
In the same skillet with the bacon fat, turn the heat to medium and toss in the diced onions, garlic, green pepper, and jalapeños. Sauté for about 4 minutes.
Add the diced zucchini and continue cooking until the zucchini is slightly tender (do not overcook the zucchini as it will get soggy).
Remove all the vegetables from the pan with a slotted spoon.
In a separate bowl, whisk the eggs, milk, salt, and pepper. Mix in the hash browns and cheese followed by the vegetable mixture and the crispy bacon.
Finally, pour the entire mixture into the greased baking dish and bake uncovered for 45-55 minutes. The casserole is done when the edges of the egg are firm or if a fork comes out clean when inserted in the middle.
Slice and serve with tortillas or toast.
You can also add mushrooms or use them in place of the zucchini.
Add another one or two jalapeños depending on how spicy you like it.
You can use up to a dozen eggs with this recipe if you want to make sure you have extra.