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Egg, Potato, Bacon and Jalapeño Casserole

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  • Prep 15 min
  • Total 1 hr 20 min
  • Ingredients 13
  • Servings 8
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Without a doubt, one of my favorite dishes to serve during a brunch or breakfast is a good egg casserole. I usually make it on special occasions, because I can prepare it the night before, store it in the fridge, and bake it the next morning. It is also a very versatile dish and each person can make it its own by using different ingredients and creating many different combinations. Today I want to share with you an Egg, Potato, Bacon and Jalapeño Casserole. This dish has an ideal mix of flavors and textures, and is very easy to prepare. This makes it an ideal option when you don't have a lot of time to cook in the morning, but just enough time to enjoy a good breakfast with the family that will feed not only your bodies but also your souls. ¡Buen provecho!
by Erica Dinho
Updated Sep 14, 2015
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 packet (12 oz) of bacon cut in pieces
  • 2 tablespoons olive oil
  • 4 cups medium potatoes, peeled and chopped in small pieces
  • 1 cup onion, finely chopped
  • 1 cup red pepper, chopped
  • 4 eggs
  • 1 cup milk
  • 3 cups grated Monterey Jack cheese
  • 1 teaspoon powdered cumin
  • Salt and pepper to taste
  • 1 jalapeño cut in thin slices
  • Fresh cilantro, to decorate

Directions

  • 1
    Heat the vegetable oil in a saucepan and add the bacon. Cook until is browned. Remove from the saucepan and reserve in a side dish.
  • 2
    In a saucepan, heat the olive oil at medium heat, incorporate the potatoes and cook, stirring occasionally, until the potatoes are soft when you pinch them with a fork, for about 15 minutes.
  • 3
    Then add the onion and pepper to the saucepan and cook stirring occasionally, until the onion are soft and transparent, and the potatoes are completely cooked, for about 10 more minutes.
  • 4
    Remove the potatoes and onions carefully with a strainer. Save 1 tablespoon of olive oil.
  • 5
    In a large bowl, beat eggs with the milk, 2 cups of cheese and the cumin. Place the potato and onion mix in a baking pan. Pour the egg mix on top. Stir until everything is mixed well. Adjust the seasoning with salt and pepper to taste.
  • 6
    When you are ready to cook, preheat oven to 350°F.
  • 7
    Add the jalapeño and the rest of the cheese on top. Bake during 40 to 45 more minutes or until it forms bubbles and the center is hot.
  • 8
    Sprinkle cilantro. Set aside for 10 minutes before you cut.

Expert Tips

  • tip 1
    You can prepare this recipe the night before and store in the fridge covered with aluminum foil overnight.
  • tip 2
    I recommend you accompany this dish with avocado slices, black coffee and fresh fruit juice.
  • tip 3
    For vegetarians, you can substitute the bacon with mushrooms or simply not adding any, since the dish will still be delicious.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Without a doubt, one of my favorite dishes to serve during a brunch or breakfast is a good egg casserole. I usually make it on special occasions, because I can prepare it the night before, store it in the fridge, and bake it the next morning. It is also a very versatile dish and each person can make it its own by using different ingredients and creating many different combinations. Today I want to share with you an Egg, Potato, Bacon and Jalapeño Casserole. This dish has an ideal mix of flavors and textures, and is very easy to prepare. This makes it an ideal option when you don't have a lot of time to cook in the morning, but just enough time to enjoy a good breakfast with the family that will feed not only your bodies but also your souls. ¡Buen provecho!
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