Jalapeño Popper Mini Frittatas. That is quite the mouthful, I know. But trust me when I say that these are a game changer when it comes to breakfast. I discovered this great little recipe on a blog called iBreathe I’m Hungry by way of Pinterest. iBreathe I’m Hungry is a great low-carb and gluten free recipe blog. But even if carbs or gluten are not a concern of yours, still give some of the recipes a try!
But back to these little tasty treats. I was drawn to this recipe because first, I love jalapeño poppers and second, this is one of those recipes that you can experiment with and can use whatever you have in your fridge and pantry. The first time I made these I didn’t have jalapeño’s so I used a jar of flavored green chilies. The second time I didn’t use bacon. The third time is when I made it into mini frittatas.
This is a great recipe to entertain with if you have people coming over for brunch or to eat on the go on your way to work. Either way they are delicious. So lets get to it!
Here are the ingredients for this particular batch:
3/4 cup of cheddar cheese
1 block of cream cheese
6 slices of bacon
1/3 unsweetened almond milk
2 tablespoons of heavy whipping cream
1/4-ish cup of chopped jalapeno’s (the kind you can get in a jar for nachos)
First: Start frying up that bacon! Make it as crispy as you want it. At the same time take the cream cheese out of the fridge. It needs to be soft, this will make your life easier later on. Also preheat your oven to 350 degrees Fahrenheit.
Second: When your bacon is almost done, crack all your eggs and combine with the almond milk and heavy whipping cream. This makes more of egg custard. Once your bacon is done place on a paper towel (or paper plate or coffee filters) to drain off the excess grease. When the bacon is cool enough to handle, break into small pieces.
Third: Put softened cream cheese, cheddar, jalapeño’s, and crumbled bacon in a separate bowl and start to mix together until well incorporated. I do this with fork, that’s what has worked best for me.
Fourth: Spray muffin tin with some non-stick cooking spray. Put a dollop of the cream cheese mixture in each section. You can put as much or as little. The great thing about this mixture is that if you have any left over you can save it for a few days in the fridge and use it some other way. I’ve put it over chicken and its delicious that way too. Next pour your egg custard into each section, about 3/4 of the way. It will rise a little bit during the baking process.
Last: Pop into the oven for about 16-19 minutes. With this recipe I made 18 mini frittatas. When they are done, let them cool in the pan until they are cool enough to touch. Use a fork to pop them out and ENJOY!
These will last a few days in the fridge. But really how long they last depends on how quickly you gobble them up. I’ll eat two or three of these for a satisfying breakfast. They are easy to reheat or are easily portable and taste just as great cold.