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For the filling:

  • 168g cream cheese, softened
  • 2 Tbsp chopped jalapeno peppers
  • 2 Tbsp salsa verde
  • 4 Tbsp cup sharp cheddar cheese, shredded

For the egg custard:

  • 6 eggs
  • 5 ½ tbsp unsweetened almond milk
  • 2 Tbsp heavy whipping cream
  • 1/4 tsp Kosher salt
  • 1/8 tsp ground black pepper

For the top:

  • 8 tbsp sharp cheddar cheese, grated
  • 6 slices bacon, cooked and chopped
  • 1 Tbsp chopped or sliced jalapenos


  1. Combine the cream cheese, jalapenos, salsa verde, and shredded cheddar in a small bowl.
  2. Microwave for one minute, and then mix well until mostly smooth.
  3. In a medium bowl, combine the eggs, almond milk, heavy cream, salt and pepper – beat until fully combined and smooth.
  4. Grease a 8 by 8 (or equivalent) casserole dish.
  5. Drop spoonfuls of the cream cheese mixture evenly through the bottom of the pan.
  6. Swirl slightly but leave in clumps.
  7. Pour the egg mixture over the cream cheese.
  8. Top with the chopped bacon, shredded cheddar, and sliced jalapenos.
  9. Bake in a 350 degree (F) oven for 35 minutes or until set.
  10. Serve warm.

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Thanks for reading my blog!

Marc Gil

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