Jalapeño Bacon Breakfast Casserole
This jalapeño bacon breakfast casserole is cheesy, spicy, and loaded with veggies. It makes a great breakfast to keep in the fridge for the week or to serve at your next brunch gathering.
Ingredients
Instructions
Preheat the oven to 350 degrees and grease a 9×13 inch baking dish.
Next, chop the bacon and cook on a skillet on medium-high heat until nice and crispy. The crispier the bacon the better as it gives the casserole a great crunch. Remove the bacon and place on a paper-towel-lined plate to drain.
In the same skillet with the bacon fat, turn the heat to medium and toss in the diced onions, garlic, green pepper, and jalapeños. Sauté for about 4 minutes.
Add the diced zucchini and continue cooking until the zucchini is slightly tender (do not overcook the zucchini as it will get soggy).
Remove all the vegetables from the pan with a slotted spoon.
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