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Jalapeno Popper Frittata

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Jalapeno Popper Frittata

Directions

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Ingredients :

  • 6 slices thick-cut bacon
  • ⅓ pound shredded sharp Cheddar cheese
  • 1 (12 ounce) jar diced jalapeno peppers with juice
  • ½ (8 ounce) package cold cream cheese
  • cubed
  • 7 large eggs
  • ⅓ cup heavy whipping cream
  • ¼ cup sun-dried tomato pesto
  • salt and ground black pepper to taste
  • Methods :

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop.
  • Sprinkle chopped bacon evenly into the cast iron skillet. Top evenly with Cheddar cheese. Sprinkle with 1/4 cup diced jalapeno peppers. Drop cream cheese cubes evenly over peppers.
  • Whip eggs in a bowl until slightly thickened. Add heavy cream, pesto, 5 tablespoons reserved jalapeno liquid, salt, and black pepper; beat until well mixed. Pour over ingredients in the skillet.
  • Bake in the preheated oven until top is golden brown and eggs are set, about 20 minutes. Remove from the oven and let sit for 5 minutes before serving.
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