Jalapeno Popper Frittata

Jalapeño Popper Frittata


Prep Time

Total Time

Gluten Free


10 min

45 min


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.

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Hickory Smoked Bacon, Uncooked


6 oz cream cheese, softened
2 tablespoons chopped jalapeño peppers 
2 tablespoons salsa verde  
1/4 cup sharp cheddar cheese, shredded
6 eggs 
1/3 cup unsweetened almond milk 
2 tablespoon heavy whipping cream 
1/4 teaspoon Kosher salt 
1/8 teaspoon ground black pepper 
1/2 cup sharp cheddar cheese, grated 
6 slices Jones Dairy Farm Dry Aged Bacon, chopped 
1 tablespoon chopped or sliced jalapeños


Step 1
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. 

Step 2
In a medium bowl, combine the eggs, almond milk, heavy cream, salt and pepper - beat until fully combined and smooth. 

Step 3
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.  

Step 4
Pour the egg mixture over the cream cheese. Top with the chopped bacon, shredded cheddar, and sliced jalapeños.

Step 5
Bake in a 350° oven for 35 minutes or until set. Serve warm. 

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