RESPECT YOUR RECIPE

Jalapeño Popper Frittata

Recipe by Mellissa, I Breathe I'm Hungry

SERVINGS

PREP TIME

10 min

TOTAL TIME

45 min

GLUTEN FREE

YES

This recipe is made with Jones Hickory Smoked Dry Aged Bacon.

FIND PRODUCT NEAR YOU

Bar food turned breakfast never tasted so good. This frittata gets tons of flavor from jalapeño, cheddar cheese, cream cheese and dry aged Jones bacon.

Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients

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:

6 eggs
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

DIRECTIONS

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.