This Keto Jalapeño Popper Frittata has all of the flavors and textures of your favorite keto appetizer in a breakfast friendly package! Low carb and super delicious, it’s sure to be a hit with the entire family!!
Is there anything that isn’t delicious about jalapeno poppers? Not to me!
The creamy, cheesy filling, the spicy bite of the jalapeno pepper, and of course the crispy bacon on the outside, all combine to make a deliciously addictive flavor profile – and it’s keto friendly to boot!
I love jalapeno poppers so much that in addition to my own version of a low carb jalapeno popper recipe, I’ve since created a keto-friendly Jalapeno Popper Soup, a Jalapeno Popper Cauliflower Casserole, and a Jalapeno Popper Meatball!
They are all delicious and wildly popular here on IBIH.
Now I’m bringing the jalapeno popper to your keto breakfast menu, in the form of this delicious casserole – or jalapeno popper frittata if you want to get fancy about it.
This Keto Jalapeño Popper Frittata was a complete (but awesome) accident. I was looking for something to throw together for Mr. Hungry’s breakfast one morning and had some of my jalapeno popper filling (cream cheese, cheddar, and salsa verde) in the fridge leftover.
I threw that, along with slices of fresh jalapenos, and some already cooked bacon (which I always keep on hand) together, and turned it into a tasty Keto omelette that Mr. Hungry claimed is one of the best things he’s eaten in a LONG time!
I wasn’t eating dairy at the time so I didn’t get a chance to taste this Keto Jalapeño Popper Frittata at the time, but vowed that I would have some as soon as dairy was back on the menu for me. I did and it was just as amazing as he described!
Of course I knew I had to share this delicious keto breakfast recipe with you guys! You can make this as an omelette like I did the first few times, but it’s so much easier to execute as a frittata!
The added bonus is that this Keto jalapeño popper frittata reheats well and will keep for several days in the fridge (assuming you don’t keep going back for more that same day!) I made this last week and not only did I eat it for my breakfast – I also ate it for lunch and dinner! It was THAT good!
If you’re a fan of jalapeno poppers (and/or bacon!) then you are going to love this Keto Jalapeño Popper Frittata recipe! I’m so looking forward to hearing what you thought about this one! I can’t imagine that it will get anything other than rave reviews!!!
Recipe Notes:
- I prefer this frittata with salsa verde (a green tomatillo and chili pepper salsa) but you can also use regular tomato based salsa if that’s what you have on hand.
- Jalapeños vary widely in how hot they are. I have had some that were as mild as a bell pepper, and some that are so spicy they will make your eyes tear up. If you are sensitive to spice, I would taste a piece of the jalapeno you are planning to use for this recipe, and either use more or less based on how spicy it is, and what your preference and tolerance level is.
Keto Jalapeno Popper Frittata – Low Carb
- Total Time: 45 minutes
- Yield: 4 generous servings 1x
- Diet: Diabetic
Description
This Keto Jalapeño Popper Frittata brings the flavors of your favorite appetizer to the breakfast table! Low carb, gluten free, keto and Atkins friendly!
Ingredients
For the filling:
- 6 oz cream cheese, softened
- 2 tablespoons chopped jalapeno peppers
- 2 tablespoons salsa verde or regular salsa
- 1/4 cup sharp cheddar cheese, shredded
For the egg custard:
- 6 eggs
- 1/3 cup unsweetened almond milk
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon coarse Kosher salt
- 1/8 teaspoon ground black pepper
For the top:
- 1/2 cup sharp cheddar cheese, grated
- 6 slices bacon, cooked and chopped
- 1 tablespoon chopped or sliced jalapenos
Instructions
- Combine the cream cheese, jalapenos, 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 a 8 by 8 (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 jalapenos.
- Bake in a 350 degree (F) oven for 35 minutes or until set.
- Serve warm.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: keto breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4″ square
- Calories: 361
- Fat: 40g
- Carbohydrates: 3g net
- Protein: 24g
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Cheryl Wood says
I kept trying to find a breakfast option that meets all of our requirements & THIS one did the job! I put it in a nice casserole dish (with an optional lid for the fridge), so was able to make it & after it cooled, store it in the fridge for scooping & reheating all weekend. I still had about half left, so divied it up & froze individual containers & we’re now on our 2nd weekend & I don’t have to cook anything fresh, bonus!! Thanks for this Melissa, I’ve been following your recipes for a year or more & I really like a lot of your recipes. Thank you.
Vickie says
I just tried this delicious recipe! I used diced ham instead of bacon and I used heavy cream and water instead of the almond milk. I absolutely loved it!! This is a recipe I will be using a lot!!! Thank you!!
kate says
This egg bake is to DIE for. It has so much flavor! I feel like I’m getting a treat every morning I heat it up. Thank you for sharing, I’ll definitely be making this one again!
Samantha says
I am absolutely in love with this recipe- it has been my favorite breakfast for a long time. I have also made it for many brunches! I am new to freezing things, I am trying to save myself some time in the day, can you freeze this at all besides in muffin tins like stated above? And do you freeze uncooked or cooked? Thanks!
Lynne says
Melissa, I don’t care for almond milk. Can I sub half heavy cream and half water in this recipe?
Thank you
Mellissa Sevigny says
Yes, I do that when I run out of almond milk and it works great – it will increase the calories though so if that’s a concern you’ll have to recalculate the recipe with the heavy cream in it.
Mellissa Sevigny says
You’re correct Cherie and I’m sorry about that! In the post it says to use cooked bacon, but the actual recipe did not specify that and I apologize! I’ve updated it to include the proper instructions, thanks for letting me know about the error!
Stefanie Turner says
Hi Mellissa! Do you think this would work in enamel-coated cast iron?
Mellissa Sevigny says
Definitely Stefanie!
Stefanie Turner says
FYI, we made this last night – half heavy cream half water instead of the almond milk and double bacon (because bacon) and it was INCREDIBLE. We coated the enameled cast iron pan with a ton of PAM spray and it didn’t stick at all. Thank you. :)
Stefanie Turner says
Oh and also – we forgot to do the extra shredded cheese on the top and didn’t miss it at all, and subtracting that and doubling the bacon, the calories work out about the same. The bacon was worth it. :)
Samantha says
Is it necessary to use Almond milk? It is the only thing I don’t have on hand :(
Mellissa Sevigny says
No you can use heavy cream or half and half diluted with water!