Well, Jalapeño Popper Egg Bake really doesn't have anything to do with Halloween, candy or carb free week but it does have to do with delicious. I'm pretty sure you could make this carb free if you skip the milk and cheese too. Might be worth a shot this week.
this is my all time favorite kind.
Slice it up
I have to say, this is one of my favorite egg bakes. Salty, slightly spicy (really not as spicy as I had thought) and creamy with that cream cheese. I'm pretty sure you will love it.
Now, where's my cupcake with a side of pasta?!....ugh...
Jalapeño Popper Egg Bake
1 Jalapeño, thinly sliced
1 teaspoon seasoned salt (this is my favorite kind)
1 cup cheese (I used shredded cheddar)
1 cup bacon, cooked
2 tablespoons cream cheese
Preheat the oven to 350 degrees.
Start by whisking together the eggs, milk, seasoned salt, cheese and bacon. Pour this mixture into a baking dish that has been sprayed with cooking spray. Pull of little chunks of cream cheese and place them around the top of the egg mixture. Do the same and place the jalapeño slices on the top as well.
Bake in the oven for about 20-25 minutes depending on how big of a baking dish you are using.
Remove from the oven and serve.
Recipe by: Mrs. Schwartz