Jalapeño 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
Scale
- 12 large eggs
- 4 tablespoons heavy cream
- 1/2 cup diced fresh jalapenos, or diced canned jalapenos. Or diced green chiles.
- 4 ounces cream cheese
- 3/4 cup gluten free crispy breadcrumbs (see Notes for link to the recipe)
- 3/4 cup shredded cheddar cheese
- 2 teaspoons hot sauce, or to taste
- 1 teaspoon salt, or to taste
- 1/2 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