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.

Jalapeño Bacon Breakfast Casserole

Almuerzo - a word in Spanish referring to a meal eaten in the late morning. Usually, some sort of egg dish is served accompanied by tortillas or bread and of course coffee. In other words, brunch - my favorite!

This past Sunday we had the pleasure of hosting my family to celebrate my beautiful mom's birthday. As has become our tradition, we all contributed something for the meal. My sister made fluffy oatmeal and banana pancakes, my dad made green chilaquiles, and my mom made oatmeal (just the way she'd make it when we were growing up). I made some super easy cinnamon muffins to serve as my mom's cake. Then also, by special request from my mom, I made a spicy, cheesy jalapeño bacon breakfast casserole filled with so many goodies that you just have to read the recipe to find out all that went into it.

{Click here for a post about another one of our family gatherings and the recipe for Tomatillo Salsa with Chile de Arbol.}

So let's get right into it and find out what went into this specially requested dish.

How to Make Jalapeño Bacon Breakfast Casserole

To begin, preheat the oven to 350 degrees and grease a 9x13 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.

Then, 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 before adding the zucchini. Continue cooking until the zucchini is slightly tender (do not overcook the zucchini as it will get soggy) and remove all the vegetables from the pan with a slotted spoon.

After, 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. You will know if 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 it up and serve!

Like I said before, we had a plethora of yummy foods like oatmeal, chilaquiles, and pancakes. But you can just serve this jalapeño breakfast casserole with some toast and a cup of coffee and it's a complete breakfast. You can also do what my sister did; the next day she wrapped a leftover piece in a flour tortilla and she loved it.

Don't you just love brunch? What are some of your favorite brunch dishes? Let me know in the comments below.

Recipe

Jalapeño Bacon Breakfast Casserole

by Gemma Aguayo-Murphy

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.

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Ingredients

  

• ½ lb sliced bacon
• 2-3 diced jalapeños
• ½ diced onion
• 2 minced garlic cloves
• 1 medium to large zucchini, diced
• 1 bell pepper, diced
• 9 large eggs
• 1 cup milk
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cups frozen shredded hash browns, thawed
• 1 cup shredded Monterrey Jack or cheddar cheese

Instructions

 

• 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.

Notes

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.

Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

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