For the Filling:
6 oz cream cheese, softened
2 tablespoons chopped jalapeño peppers
2 tablespoons salsa verde
1/4 cup sharp cheddar cheese, shredded
For the Egg Custard:
1/3 cup unsweetened almond milk
2 tablespoon heavy whipping cream
1/4 teaspoon Kosher salt
1/8 teaspoon ground black pepper
For the Top:
1/2 cup sharp cheddar cheese, grated
6 slices Jones Dairy Farm Dry Aged Bacon, chopped
1 tablespoon chopped or sliced jalapeños
Combine the cream cheese, jalapeños, salsa verde, and 1/4 cup shredded cheddar in a small bowl. Microwave for one minute, then mix well until mostly smooth.
In a medium bowl, combine the eggs, almond milk, heavy cream, salt and pepper - beat until fully combined and smooth.
Grease an 8x8 (or equivalent) casserole dish. Drop spoonfuls of the cream cheese mixture evenly through the bottom of the pan. Swirl slightly but leave in clumps. Pour the egg mixture over the cream cheese. Top with the chopped bacon, shredded cheddar, and sliced jalapeños. Bake in a 350° oven for 35 minutes or until set. Serve warm.