Breakfast Main dish

Jalapeño and cheese breakfast casserole recipe

Jalapeno and cheese breakfast casserole DSC5015

“Will you be here for breakfast?” asked my mom. I replied that I would. “Great!” she said. “I’ll make Sue’s eggs.”

Sue is a friend of my mom’s, and she is famous for her breakfast casserole. She gave my mom the recipe, and our family has since made it a staple for special occasions. Now, while I tend to associate this breakfast casserole with Christmas morning, Mom’s making it in March signaled to me that maybe my visit was a cause for celebration, too.

What she didn’t know, however, was that I almost didn’t make it to her house. Between my running amuck in South Texas, and being so utterly charmed by the town of Victoria, I was tempted to linger in that part of the state and completely omit Houston from my itinerary.

Jalapeno and cheese breakfast casserole | Homesick Texan

Fortunately, I made the right decision.

Besides breakfast, mom also made a simple supper of tamales, apple-walnut salad and guacamole. We washed it down with Topo Chico—bottled Mexican fizzy water that I adore but can’t find in New York City. It was all superb.

While I ate very well during my time in Texas, I have to admit that the food that Mom cooked was definitely the best eating of my whole trip. Why? Because it was made with love. There’s a lot of sadness and heartbreak in the world right now, and like so many, I feel pretty powerless to make it better. Making donations to relief organizations does its part, of course. But being grateful, giving thanks, and showing love aren’t bad practices either.

Now, about this breakfast casserole. It’s not complicated—it’s just eggs, cheese, flour and canned green chiles, though Mom has made it her own by adding fresh jalapeños instead. It’s also very rich, as there’s so much cheese in it that one slice will supply you with a week’s worth of vitamin D and calcium. This bit of decadence is probably why my family saves it only for special days.

Jalapeno and cheese breakfast casserole | Homesick Texan

But you know what? I’ve decided that mom had the right idea—spending precious time with loved ones is always cause for celebration. We should cherish every moment that we have. So yes, I’m very grateful that I had the opportunity to visit with my mom, and share with her some delicious home-cooked food. It was the highlight of my trip to Texas. Thanks, Mom!

Jalapeno and cheese breakfast casserole DSC5015
5 from 5 votes

Jalapeño and cheese breakfast casserole

Servings 6
Author Lisa Fain


  • 4 large eggs
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoon dry mustard
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cottage cheese
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • 1 cup shredded sharp cheddar cheese (4 ounces)
  • 1/4 cup unsalted butter, room temperature
  • 2 jalapeños, stems and seeds removed, diced
  • Salsa, for serving


  1. Preheat the oven to 350 degrees. Lightly grease an 8×8 casserole dish or baking pan.

  2. In a large bowl, beat the eggs. Stir in the flour, dry mustard, baking powder and salt. Stir in the cottage cheese, Monterey Jack cheese, cheddar cheese, butter and jalapeños, and mix until incorporated.

  3. Pour the eggs into the casserole dish, and bake for 20-25 minutes or until the top is lightly browned and the center is firm. Serve warm with salsa.

  1. Debbi Does Dinner Healthy

    It's always better when it is made with love! Thanks!

  2. It's a love thing, that's for sure. So glad you enjoyed your visit and got to have this great time with your mother. I absolutely love it when a recipe has someone's name in it, like Sue's Eggs.

  3. My Mom makes this too, and I've added it to my rotation. The card she gave it to me on says "Eggs and Cheese Ole'." I'm not sure where she got it originally, but it could have been the Houston Junior League Cookbook. It's one of "those" recipes.

    It's also one of those recipes that is greater than the sum of its parts, with a puffy texture and good balance of flavors. Dead easy to make and doubles well too.
    Made it at my sister-in-laws' as my contribution to Christmas breakfast, and people were sneaking bites of it for the rest of the weekend.

  4. Lisa,
    Looks delicious. Can't wait to try. Spent last weekend in Houston – got a good dose of Mexican food, rodeo, Lady A, and flight to Stephenville for great bbq. Damp and cool when I landed in Newark 🙁 Trip was way too short.

  5. KnittingReader

    I'd love to hear about your time in Victoria. My mother was born there, and I spent lots of time there as a kid.

  6. Lisa Fain

    Debbi–Everything's better with love!

    Celeste–I do, too. But you know, recipe style guides say don't use names unless the person's famous, as they think it will confuse people. I don't know, I think it adds charm.

    Cycler–Oh! I love the "ole" in the name! And yes, I love the texture.

    Steve–Trips to Texas are always too short. Sounds like yours was pretty amazing, though!

  7. Lisa Fain

    Knitting Reader–Such a beautiful Texas town. I wasn't there very long, but would love to return soon. And I'll have to do a post on it!

  8. The Runaway Spoon

    I live around the corner from my parents, not miles away, but whenever I need a little pick-me-up, I go to there to eat. Something about food made by your mother, even if it's just a grilled cheese sandwich, makes you feel all warm and comforted. I ask my mom to make her sausage whirls for me every year on my birthday. I keep them in the freezer and heat up a few when ever I need a little hug.

  9. This looks delish! Another one to try. You are such a precious daughter. Glad you made the time to be with your Mom.

  10. My mom makes a similar thing called "Mexican Hot Fudge". The only difference is omitting the flour/soda, 1/4c of salsa verde in the mix and cheese is 8oz of cheddar & jack. It's served as an appetizer with tortilla chips. It's a family favorite!

    I'm excited to do your version this weekend as we have friends in town. Thanks!!

  11. Topo Chico…ahhhh, yes, I remember it well. Desert picnic, Big Bend National Park, the elixer water of the Desert Gods. Shoot me an e-mail, I am a Homesick Texas living in Chgo and have managed to find it in a few stores here. Will send you some bottles to wet your whistle, anytime.
    Oh, love the recipe, too…its a keeper. Don't have an active blog at this time, my link is through FB.

  12. DessertForTwo

    I absolutely love egg casseroles for breakfast! Especially spicy ones! Southern Living did one last Christmas that was basically a large casserole dish of huevos rancheros (instead of individual servings). It was great!

    Have you tried the jalapeno pie in Texas Home Cooking for breakfast? (I think that's where I saw that recipe, not entirely sure..) I'm tempted, but I wanna hear how it is first 🙂

    Do you post your photos from Texas anywhere public? I'd love to browse thru 🙂

  13. Kim Birdwell

    I have a similar recipe from my mother that I copied onto a recipe card to bring with me when I married and moved from Texas to Minnesota. I've been known to make it and serve it as an appetizer. I think mine has a little more cheese and I can serve it on a toothpick. On another note, I made kolaches today using your dough recipe. I stuffed them with cheddar cheese and little smokies. I posted a picture on Facebook and most of the "likes" were from displaced Texans.

  14. I'm so excited!!!! A former neighbor used to make a breakfast casserole that I think was just like this – with cottage cheese and green chilis. I never remembered to ask for her recipe but I have thought about it for years. I can't wait to make it!

  15. Anonymous

    I really enjoy seeing your recipes and love your blog. I am from Victoria Texas, so this was really special to see it mentioned. Will surely try this. Sounds so good.

  16. We love egg casseroles and I haven't seen one like this. I can't wait to try it.

    Heading to the Piney Woods of East Texas on Monday – can't wait for my Texas fill!


  17. jerrie lee

    I love this recipe and have been making something similar for years but without:

    1 1/2 teaspoon dry mustard
    1/2 teaspoon baking powder

    Sometimes I add chopped veggies like broccoli and usually use mozarella with the cheddar to cut some of the fat. Garnish with a topping of sour cream and a red salsa mixed together to splurge on the calories.

    Gonna have to try yours now. 🙂

    jerrie lee

  18. Anonymous

    Cherish every moment you spend with your mom. Sometimes it seems their taken, too quickly.

  19. People like Lisa, her mom and her mom's friend are making me feel a little famous in a very tasty way.

  20. It sounds very good and I'm glad you got to enjoy some time with your mom.

  21. Anonymous

    Definitely going to try this asap.
    Wonder if I could use Egg Beaters to cut down on the calories?

    I would dearly love it if you would do a post with all info and pics of Victoria. We may end up there through a job transfer and would love to get your take on all there is to offer.


  22. Farmer Jen

    Both easy to make and delicious.

  23. Linsey M.

    I hear ya. With everything going on in the world, food is a comfort. 🙂

    I love Victoria too, it's beautiful!

  24. Karen Bomersbach

    I am from Victoria – now living in Dallas and I like to read your blog. If you ever make it back through Victoria you need to stop at Fossati's Delicatessen in the downtown area. My mom and aunt manage it and it has been in their family since 1882. It's the oldest delicatessen in Texas.

    I can't wait to try this recipe.

  25. This brought back lots of memories. Used to make this a lot, then kinda forgot about it. Thanks for posting. Love your blog!


  26. I just made this — rich and wonderful for a Sunday mornim!

  27. Anonymous

    Another Victorian checking in…
    maybe we should have a fan reunion?


  28. Lisa Fain

    The Runaway Spoon–Yes, it's true. I keep raspberry bars that mom has made and a slice of pecan pie that my grandma has made in my freezer just for that reason.

    Mary Jo–It's delish indeed! And I'm also glad I got to spend time with her.

    CarrieB–That sounds very interesting!

    Judith–Thanks for the offer!

    DessertForTwo–I have not had that recipe, but will have to look it up and try it! I love that book. And I don't have a space to post my photos. Maybe someday!

    Kim–More cheese? I love it! And I'll have to try serving it on a toothpick sometime, I bet it's terrific. And so glad you enjoyed the kolaches!

    Katie–Hope this is the one!

    Susan–I love the Piney Woods–have a blast!

    Anon–Thank you! It's a special town.

    Jerrie–That's the beauty of it, it's such a versatile casserole you can add anything you like.

    Anon–You are so correct.

    Sue–Ha! Enjoy your fame!

    Kalyn–Yep, I am, too.

    Anon–I'm sure you could use that, though I've never cooked with them so don't know for sure.

    Farmer Jen–The best kind of recipe!

    Linsey M.–Isn't it gorgeous? I can't wait to return!

    Karen–Thanks for the tip, I saw it but didn't get a chance to eat there. Such a cool building! Will definitely stop in next time.

    Renee–You're very welcome!

    Carri–What a terrific way to begin the week! So pleased that you enjoyed it.

    Anon–Love it! I had no idea so many Victorians were visiting the blog!

  29. Hospitable Scots Bachelor

    Everything else sounds lovely but, excuse me, I can never see the point of Guacamole!

  30. Lisa Fain

    Hospitable Scot–That just leaves more guacamole for the rest of us!

  31. Rocky Mountain Woman

    That looks so lovely…

    Bookmarked for the next time my son and his wife spend the night…

  32. existential_crisis

    I am not a big fan of eggs, but after seeing this recipe I had to try it! I made it last night sometime after midnight for a little snack and I LOVED it! I am making this for my family's Christmas breakfast this year!

  33. Weekend Cowgirl

    This looks yummy!!!

  34. This looks like a great family brunch meal and I love the heat and cheese part a bunch. Guess I've given myself Texas self away. So glad I found your blog and all your Texas recipe inspiration. Surely, I'll be a frequent visitor of your blog with all this good food.

  35. Have you ever made this with Rotel tomatoes? I'm thinking that would be good instead of or in addition to chiles or jalapenos.

  36. wow, this looks exactly like the casserole my grandmother makes every year for Christmas brunch! We don't have any roots in Texas that I've ever heard of, but my family would throw a fit if this wasn't served on Christmas. How funny to know that we're not the only ones with that tradition…

  37. We are recovering this week from SXSW so anything that looks like it is very easy to make is a win. My middle grand daughter loves breakfast for dinner.

  38. I always get excited when you post a new recipe! As others have said my mom made this but with green chilies. I am always in need of new breakfast casseroles because frequently take them to events. Can't wait to trying your version with jalepenos.

    Looking forward to your cookbook coming out someday. I hope when it does you include the stories behind your recipes – love reading them.

  39. Lisa Fain

    Rocky Mountain Woman–Hope they enjoy it!

    Existential_crisis–I'm so pleased y'all loved it! Though I wouldn't wait until Christmas to make it again.

    Weekend Cowgirl–Thanks!

  40. Lisa Fain

    Bridget–I haven't but I bet it would be good with those. I'd probably drain them first.

    Rachael–That is funny!

    Susan–This casserole is a snap to make! And I'm with your granddaughter–breakfast for dinner is terrific!

    Jenn–My book is coming out in early September, and yep–there will be stories with each recipe.

  41. Anonymous

    Oh MY, OH my!! This was soooo good! Since we have a derth of eggs (fresh from our now 1-yr old hens) and had everything but the cottage cheese, got some of it yesterday. Well, we also don't have jalapenos this time of year, so threw in a small can of green chiles instead. WONDERFUL!

    And we had some Pace handy, so it made a wonderful addition. With some homemade English muffin bread toast on the side. (Tortillas would be superb with this, but we had the bread which needed to be eaten!) The toast was GREAT with it!

    Thank you, thank you, THANK YOU!


  42. Maris (In Good Taste)

    It does sound quite good.

  43. Egg casseroles like these are among my favourite breakfast foods!

  44. Anonymous

    Another excellent recipe. Thanks for helping make a great Sunday morning.

  45. Lisa Fain

    Pete–You're very welcome. I'm so pleased y'all loved it!

    Maris–It is!

    Kevin–I agree, feeds a crowd with little effort

    Anon–You're welcome, glad it made for a good start to your Sunday!

  46. Che' @ Knight at the Restaurant

    Oh my gosh! I just found your blog and I love it! I'm a misplaced Texan too, living in New England. I miss it so much, especially THE FOOD! Thanks for posting such great recipes with roots in the Lone Star State, and for letting people know that the flavors of Texas are as big as the hair 🙂

  47. In the oven right now, can't wait. Just wondered if your mom makes homemade salsa, too?

    BTW, I am lucky enough to still live in Texas.

  48. Lisa H.

    My daughter move to NYC back in '09 and it's been so hard to have her away from us. She has 2 little brothers, 5 and 2, and they miss her almost as much as I do.

    Ironically, she is the one who found your blog and sent it to me. She loves NYC and is right where she is supposed to be, but she loves her trips home. I try to cook for her as often as possible between hitting all her favorite Tex-Mex spots. It's always a bittersweet trip and I still cry when I take her to the airport.

    I'm making my first trip up to NYC to visit her on her turf on Memorial Day weekend!

    Thank you for this recipe, your blog, and for sharing your very special love for your mother and Texas. I always feel better after reading your blog. : )

  49. I made this for dinner last night with a salad, and it was wonderful. Rich, cheesy, fluffy…yum! I topped it with a corn-green chile salsa, and I'm eating the leftovers for lunch today. 🙂

  50. Rhiannon

    totally delicious! I finally made this last weekend and have been reheating bits for quick brekkie during the work days. Can't wait to make it for company!

  51. Anonymous

    This Canadian from the far frozen northland made it and we loved it. Added some homemade chorizo to the mix.

    Just discovered your blog and it's now on my honor roll. Darienne

  52. Wow – this is almost exactly like something we have been making since the 70's that we call Mary Driver Eggs. My mom got the recipe from the Crested Butte, CO newspaper on a skiing trip. It was the specialty of a restaurant there called Penelope's. I have to admit, mom's uses Velveeta in lieu of the jack cheese, but the rest is the same. We often make this for dinner and when I am doing Atkin's, I crave this! It's great with a grapefruit salad

  53. Can this be doubled? If so, do any of the measurements change?

  54. Lisa Fain

    Jenny–While I've never doubled the recipe, I don't see why you couldn't. Though since I haven't tested times and such, my best advice would be to make two batches and bake them in two pans and follow the recipe as written.

  55. Lisa in Nashville

    Just made this, so good! Had less than 1 cup of mixed cheeses, so I added 1/2 c chopped onions, some chopped black olives, and some baby spinach cut in thin ribbons- chopped pickled jalapeños , like 2-3 Tbls, since I had no fresh ones-My San Antonio man loved it; thanks so much!

  56. Anonymous

    I just happened on this as I'm planning to make some Jalapeño Cheese Quiche aka Texas Fudge aka, etc. My M_I_L's recipe for it uses only one egg with one pound cheddar cheese and canned diced jalapeños to taste. I plan to use fresh jalapeños and just wanted to check the various ways of making it and see if there were other additions I might want to use. I happened to first land on the spot where you made the very nice comments about my hometown. Gives me more of an appreciation for it, so thank you so much for that. Having lived in Victoria for most of my life, I tend to take it for granted.

  57. Hi,

    This was delicious!

    I sauteed a quarter cup of chopped onion, 1 1/2 of the chopped jalapenos, and a large clove of minced garlic in 1 tablespoon of the butter. I melted the rest of the butter and folded everything into the raw mixture. I topped the dish with crosswise slices of the the remaining half jalapeno. Once out of the oven, I ran a strip of salsa over each serving and topped that with quartered yellow cherry tomatoes and chopped cilantro. Sides were bacon, apple slices, and corn tortillas.

  58. Can this be put together, refrigerated overnight and then cooked in the morning? I don’t want to have to get up early to fix it!

    • Lisa Fain

      Jo–Well, I’ve never done that before so I’m not sure if it would affect the quality or not. Though my guess is it would be fine.

  59. Is there anything that you can substitute for the cottage cheese? Hubby won’t touch it with a 10 foot pole…

    • Lisa Fain

      Christy–You could try ricotta. You don’t taste the cottage cheese, however.

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