Southwestern Breakfast Casserole
Savory egg bake with pepper jack, cheddar, bacon and jalapeño. Make ahead, freeze, or swap ingredients for a simple 9x13 breakfast casserole.
This recipe is courtesy of one of our Milwaukee customers.
Yield: 8-10 servings
- Savory egg bake with eggs, sour cream, two cheeses, bacon and jalapeño baked in a greased 9x13 dish at 325 F for 45-50 minutes.
- You can assemble ahead, refrigerate overnight, freeze cooked or uncooked, and swap bacon for ham or sausage.
- To finish, let it rest before slicing. Use internal temp 160-165 F or a mostly set center to know it is done.
Preparation Instructions:
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More About This Recipe
Frequently Asked Questions
How many people does this casserole serve?
A 9x13 (3 quart) casserole made with 10 eggs usually feeds about 8 to 10 people, depending on portion size.
Can I assemble the casserole ahead of time?
Yes. Mix everything, pour into the greased dish, cover and refrigerate up to 24 hours. Add a few extra minutes to the bake time if it goes in cold from the fridge.
Can I freeze the casserole?
Yes. You can freeze after baking or freeze assembled but unbaked. For baked: cool, wrap tightly and freeze up to 2 months. Reheat in a 325 F oven until heated through. For unbaked: wrap well and freeze up to 1 month, thaw overnight and bake; you may need an extra 10 to 20 minutes.
How do I know when the casserole is done?
The edges should be set and the top lightly golden. The center should jiggle only a little. For accuracy, check that the internal temperature reaches 160 to 165 F.
Can I make this gluten free or low carb?
Yes. For gluten free, swap the 1/2 cup flour for a gluten free flour blend or 1/4 to 1/2 cup almond flour. For low carb, omit the flour and add a little extra cheese or 2 tablespoons almond flour to help bind.
How can I reduce the heat or change the flavor?
Remove the jalapeño seeds and membranes or use only half the jalapeño. Reduce or omit the 2 teaspoons chipotle garlic barbecue blend. Swap smoked paprika or mild chili powder for a softer smoky flavor.
What substitutions work for meat and cheese?
You can replace bacon with cubed ham or cooked breakfast sausage. Pepper jack can be swapped with Monterey Jack or Colby for less heat. Lower-sodium cheeses and meats help control salt.
How many people does this casserole serve?
A 9x13 (3 quart) casserole made with 10 eggs usually feeds about 8 to 10 people, depending on portion size.
Can I assemble the casserole ahead of time?
Yes. Mix everything, pour into the greased dish, cover and refrigerate up to 24 hours. Add a few extra minutes to the bake time if it goes in cold from the fridge.
Can I freeze the casserole?
Yes. You can freeze after baking or freeze assembled but unbaked. For baked: cool, wrap tightly and freeze up to 2 months. Reheat in a 325 F oven until heated through. For unbaked: wrap well and freeze up to 1 month, thaw overnight and bake; you may need an extra 10 to 20 minutes.
How do I know when the casserole is done?
The edges should be set and the top lightly golden. The center should jiggle only a little. For accuracy, check that the internal temperature reaches 160 to 165 F.
Can I make this gluten free or low carb?
Yes. For gluten free, swap the 1/2 cup flour for a gluten free flour blend or 1/4 to 1/2 cup almond flour. For low carb, omit the flour and add a little extra cheese or 2 tablespoons almond flour to help bind.
How can I reduce the heat or change the flavor?
Remove the jalapeño seeds and membranes or use only half the jalapeño. Reduce or omit the 2 teaspoons chipotle garlic barbecue blend. Swap smoked paprika or mild chili powder for a softer smoky flavor.
What substitutions work for meat and cheese?
You can replace bacon with cubed ham or cooked breakfast sausage. Pepper jack can be swapped with Monterey Jack or Colby for less heat. Lower-sodium cheeses and meats help control salt.
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