Jalapeño Popper Bake (Print-Friendly Version)
# What You'll Need:
→ Main
01 -
0.25 tsp ground black pepper
02 -
0.25 tsp salt
03 -
115 g cheddar cheese, shredded
04 -
115 g cream cheese, cubed
05 -
225 g beef bacon, cooked crisp and crumbled
06 -
5 big jalapeños, seeds and insides removed
07 -
240 ml heavy cream
08 -
12 extra-large eggs
→ Garnish
09 -
Chopped cilantro, if you want
10 -
Jalapeño slices, if you like it spicy
# Step-by-Step Directions:
01 -
Let it sit for a bit to cool off, throw on more jalapeño and cilantro if that sounds good, then slice and dig in while it’s warm.
02 -
Take the dish out, toss on the rest of the cheddar and beef bacon, and bake again for 10–20 minutes until the middle springs back if poked.
03 -
Pop the dish in the oven and let it bake for 35 minutes.
04 -
Chop your jalapeños into thin little pieces and spread them out over the egg mix.
05 -
Pour in the eggs, heavy cream, cheddar, salt, and pepper right into your greased dish. Drop cream cheese cubes all over so there's plenty in every bite.
06 -
Break all the eggs in a big bowl, add heavy cream, 60 g cheddar, salt, and pepper. Whisk until it looks totally mixed up.
07 -
Turn on your oven to 175°C, then grease a baking dish about 23x33 cm so nothing sticks.
# Helpful Notes:
01 -
You can use regular milk instead of heavy cream, but it'll change how rich and thick it is.
02 -
Beef bacon can go in the oven or microwave—use whatever’s easier.
03 -
This keeps in the fridge up to 3 days, or freeze for a month if you need to save it.