Bacon, Jalapeño and Cheddar Breakfast Bake

A different idea to try out for weekend breakfasts. This casserole combine fluffy eggs with crispy bacon and a touch of spice from jalapenos. leftovers can be stored in the fridge for up to 3-4 days.

Print Recipe
5 from 1 vote

Bacon, jalapeño and Cheddar Breakfast Bake

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Keyword: bacon, breakfast, cheddar, eggs, jalapeno
Servings: 4


  • 3 jalapenos sliced, seeds removed
  • 250 g bacon
  • 100 g cheddar grated
  • 10 extra large eggs
  • 1 cup thickened cream
  • 3 spring onions white part only thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • sour cream to serve


  • Preheat oven to 180°dice bacon and fry in a large skillet for 10 minutes or until slightly crispy. Remove from heat.
  • In a large bowl, whisk together eggs and cream until well combined. Add the spring onion, salt, bacon and half the cheese and mix through.
  • Pour into a greased baking pan. Top with the remaining cheese, cracked pepper and jalapeños.
  • Bake for 35 minutes. Serve hot, topped with a dollop of sour cream.

Leave a Reply