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This jalapeno popper breakfast casserole has the delicious flavors of a jalapeño popper layered into one creamy, crispy dish. Using a crispy breadcrumb topping keeps the texture inviting and special, something that's often missing in typical breakfast casseroles.
Gluten free and healthier than traditional jalapeno poppers, this egg casserole satisfies cravings without compromising your dietary goals. Using a crispy breadcrumb topping gives it a unique and special texture, something that's often missing in typical breakfast casseroles.
It's a great dish for something special, like a Christmas morning breakfast. But it's an easy brunch recipe to throw together when you just want to serve something unique for breakfast. I mean brunch. Just checking to see if anyone is reading this 😄
What's in my Jalapeño Popper Breakfast Casserole?
Scroll down to the recipe card for the ingredient amounts and all the details.
- Eggs - the base of this breakfast casserole, providing healthy protein and a delicious, creamy texture.
- Cream cheese - for richness and a smooth texture that makes it feel indulgent without being heavy at all. For a dairy-free version try a vegan cream cheese alternative like Tofutti.
- shredded cheese - I prefer sharp cheddar cheese for that tangy bite and melty quality that balances the eggs and peppers beautifully. You could try some pepper jack cheese for an added kick if you like it spicy.
- Diced jalapenos - Fresh jalapenos give that signature spicy pop to this creamy casserole, but if you want to tone it down a little, a can of diced green chilies (mild) work well without sacrificing flavor.
- Heavy cream - this enriches the custard and gets you that luscious, creamy consistency. Milk can work in a pinch, but the texture will be a little bit lighter.
- Crispy breadcrumb topping - To be gluten free, you will definitely need gluten free breadcrumbs for this. Check out my crispy golden gluten free breadcrumb topping recipe.
Tips for Breakfast Meal Prep
Are you finding it hard to make a healthy breakfast when you're busy getting ready in the mornings? ( I can relate!) Then I have a pro tip for you: focus on preparing your breakfasts ahead of time for the coming week - just breakfast (don't even worry about the other meals this time).
What I like to do is pick 3 different things for breakfast and just rotate them twice during the week. Muffins, smoothies, and one of my egg casseroles or egg sandwich recipes, for example. That way I still get a good variety, but it keeps the food prep simple.
🧁 Bake a batch of banana muffins and store them in an airtight container in the refrigerator. Then it's ready for you to pick one or two up on a busy morning.
🥤 Put all the ingredients for one of your favorite smoothies ( except the liquid) in a quart sized freezer bag and store it in the freezer. Like the fruit, the ice, even the protein powder. My chocolate PB Smoothie is one of our family's favorite recipes. Then you can just pour that bag into the blender, add some liquid and make a quick protein shake. And if you make 2 or 3 of those, you'll be way ahead in the mornings.
🌶️ And make this jalapeno popper breakfast casserole (or try my Crockpot Breakfast Frittata). After it cools, cut it into squares and store them in the fridge for a quick, heat-and-eat breakfast during the week.
Think about how much further ahead you will be this coming week as compared to last week, and give yourself a big pat on the back for a job well done! 🙌
How to Make This Easy Recipe
Once you have some gluten free breadcrumbs on hand, this simple recipe is really quick to throw together. It can bake while you get ready for the day.
Step 1. Beat eggs, cream, and seasonings.
Step 2. Pour into a buttered casserole dish.
Step 3. Drop pieces of cream cheese evenly over the egg mixture.
Step 4. Sprinkle the diced jalapeno pepper evenly over the egg mixture. Sprinkle with salt, pepper, and hot sauce.
Step 5. Cover with foil and bake at 350℉ for 40 minutes.
Step 6. Remove foil and sprinkle evenly with crispy bread crumb topping and shredded cheese. Bake (uncovered) for 5 more minutes, or until the cheese melts.
Important Bonus Tip 🌶️ 🔥 🌶️
If you are chopping up fresh jalapeños, wear plastic gloves! You don't want to get that hot, spicy stuff on your fingers if you need to scratch your eye (ask me how I know 😅)
My Best Gluten Free Breakfast Recipes
I've got lots of yummy gluten free breakfast recipes, which you can find here: Breakfast Recipes
And all my gluten free recipes can be found here:
PrintJalapeño Popper Breakfast Casserole - Gluten Free
This jalapeno popper breakfast casserole has the delicious flavors of a jalapeño popper layered into one creamy, crispy dish. Using a crispy breadcrumb topping keeps the texture inviting and special, something that's often missing in typical breakfast casseroles.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: breakfast
- Method: bake
- Diet: Gluten Free
Ingredients
- 12 large eggs
- 4 tablespoons heavy cream
- ½ cup diced fresh jalapenos, or diced canned jalapenos. Or diced green chiles.
- 4 ounces cream cheese
- ¾ cup gluten free crispy breadcrumbs (see Notes for link to the recipe)
- ¾ cup shredded cheddar cheese
- 2 teaspoons hot sauce, or to taste
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
Instructions
- Beat eggs and cream, either with a whisk in a large bowl, or a hand mixer.
- Butter an 8 or 9 inch square baking dish. Pour the egg mixture into the baking dish.
- Drop spoonfuls of the cream cheese evenly over the egg mixture.
- Sprinkle the diced jalapeno pepper evenly over the egg mixture. Sprinkle with salt, pepper, and hot sauce.
- Cover with foil and bake at 350℉ for 40 minutes.
- Sprinkle with breadcrumbs and cheese. Bake uncovered for 5 minutes more. The center of the casserole might still be a little jiggly, that's okay. It will continue to set after you take it out of the oven.
Notes
While pre-made gluten free breadcrumbs save time, I really hope you will try my Gluten Free Crispy Breadcrumb recipe. It's cheesy, crispy, and perfect for topping this breakfast casserole (and lots of other things, too!)
Nutrition
- Serving Size: 1 square
- Calories: 233
- Sugar: 1.8 g
- Sodium: 294.2 mg
- Fat: 16.1 g
- Carbohydrates: 8.6 g
- Fiber: 0.6 g
- Protein: 13 g
- Cholesterol: 275.4 mg
More Meal Prep Recipes for Breakfast
Roundup! 🤠🐎
Did you know this recipe is part of my Gluten Free Low Carb roundup? Come by to see all the delicious recipes - you might find some new favorites!
Recipe creator: Kristie Winget, who loves breakfast foods the most (I'm kind of like Leslie Knope). Here's a little more about me.