Sausage, cheddar, cream cheese, and jalapenos. That sounds very similar to one of my favorite appetizers, doesn’t it? While Alabama football is still a few weeks away, I needed a change to my standby scrambled eggs with either bacon or sausage. I was feeling fancy and had the time to get all the ingredients and do the prep work for this recipe.
Since I have a few days off this summer from my teaching job, I am trying to spend more time cooking and photographing my recipes. Once the house is finished and the kitchen is ready, I’ll be deep into the beginning of school. I need to have some meals already in the freezer and some quick and easy keto and paleo dishes handy so I can browse my recipes and quickly prepare a grocery list.
This recipe is a lot easier than the appetizers, but it is not lacking in flavor. In fact, this recipe does not have bacon simply because I had run out. My next frittata will have bacon because there is nothing better than sausage, bacon and jalapeno heat! Those 3 flavors combined are unbeatable for appetizers and for frittatas.
This is best prepared in a fully non-stick pan, 10-12 inches. Don’t pull out that janky non-stick with etching teflon in it. I have one skillet since the rest are packed up, so I have a small excuse. I WISH I had my egg pan or even my French skillet stainless steel. With enough butter, that one is my favorite.
Sausage Jalapeno Frittata
- 1 lb bulk sausage
- 2 Jalapeño peppers sliced, seeds removed
- 1 cup sharp cheddar cheese
- 4 tbsp cream cheese
- 8 8 eggs
Heat a 12-14 inch pan over medium-high heat.
Cook sausage according to package directions, breaking into small pieces.
Bring heat to low. Spread the sausage evenly across pan. Layer a few pieces of Jalapeno pepper evenly over the sausage. Leave a few for the top.
Place small pieces of cream cheese over sausage. It will melt and spread while eggs are cooking.
Top the sausage and cream cheese with 1/2 cup of shredded cheddar. Reserve the other half cup for final topping.
In a large bowl, beat the eggs completely. Add salt and pepper as desired. Remember the sausage has salt as well.
Slowly pour the eggs over the sausage mixture. Layer remaining Jalapeno pepper rings over the eggs. Cover and let the eggs cook over low heat until set. They are set when all liquid is firm.
When eggs are done, sprinkle remaining cheddar cheese over the top. Remove from heat and serve.