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.