Jalapeño Popper Casserole (Printable Version)
# What You'll Need:
→ Main
01 -
0.25 tsp ground black pepper
02 -
0.25 tsp salt
03 -
115 g cheddar cheese, shredded
04 -
115 g cream cheese, cut into cubes
05 -
225 g beef bacon, crisped up and broken apart
06 -
5 fresh jalapeños, cleaned and cored
07 -
240 ml heavy cream
08 -
12 extra-large eggs
→ Garnish
09 -
Chopped cilantro for garnish (if you want)
10 -
A few jalapeño slices for topping (optional)
# How to Make It:
01 -
When it's cooled a bit, toss on some chopped cilantro and jalapeño if that's your thing. Go ahead and grab a slice while it's still warm.
02 -
Pull out the dish, throw the rest of the cheddar and those bacon bits all over the top. Pop it back in the oven for another 10 to 20 minutes. Give the middle a poke; it should feel springy and not wiggly when done.
03 -
Stick the dish in the oven. Let it bake for about 35 minutes.
04 -
Dice or thinly slice up your jalapeños, then toss them all across the top of the eggy mix.
05 -
Pour your eggs into the greased dish. Drop the cream cheese cubes around so they're spaced out.
06 -
Crack the eggs into a big bowl, beat them with heavy cream, 60 grams of cheddar, salt, and some pepper. Get it nice and smooth.
07 -
Set your oven to 175°C and grease up a 23x33 cm pan just enough so nothing sticks.
# Additional Tips:
01 -
If you swap in milk instead of heavy cream, it'll come out a bit less thick and rich.
02 -
You can cook beef bacon however you like, oven or microwave both work.
03 -
Got any left? Keep it in the fridge for 3 days, or toss it in the freezer for a month.