This Jalapeño Popper Frittata recipe makes a tasty breakfast or lunch. It works for low-carb, Atkins, ketogenic, LC/HF, diabetic, gluten-free and grain-free diets. 

Jalapeño Popper Frittata

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The flavors for this Jalapeño Popper Frittata recipe comes from my recent craving for spicy food. I’ve been seeing jalapeño poppers everywhere. They are all over Pinterest, Facebook, and food blogs. I love the idea of combining the cream cheese with spicy peppers. Adding a pop of green onions, Mexican cheese, and smoky flavors of bacon bring it over the top. Creating a frittata with these flavors makes a hearty and complete breakfast.

I have a strange relationship with eggs. I didn’t eat them straight for a very long time. I enjoyed using eggs in baked goods like waffles and cakes, but I just couldn’t eat them by themselves. Then I got chickens.

I love my chickens. I could spend a whole evening watching them forage around the property and interact with each other. They lay beautiful eggs in a variety of colors and the yolks are a lovely shade of orange. While egg production is a bit sporadic in the winter months, the girls really get to work in the spring and summer, producing dozen after dozen of eggs.

Jalapeño Popper Frittata

I end up getting so many eggs in the warmer months, that I can’t use them all in my baking recipes. So I worked to get over my aversion to egg dishes. It took some time, but now, every time I eat eggs, I’m still surprised at how good they taste. I prefer them  used as a base on which to create something grand. They make an exquisite flavor to mix with all kinds of food combinations. Some of my favorite recipes I’ve created are Low-Carb Crustless Taco PieGluten-free Crustless Crab Quiche, and Black and Blue Hamburger Pie. I also love our crustless spinach quiche, this recipe for Keto Spicy Chorizo Baked Eggs from Tasteaholics and this keto quiche from Joy Filled Eats. All of these recipes have wonderful flavor combinations.

With this recipe, I’m moving away from the quiche, and branching out into the frittata. A frittata is like a quiche without a crust. Unlike a quiche, it’s partially cooked on the stove and finished in the oven. This way of cooking makes it much faster to prepare than a quiche, so it shaves off a significant amount of time spent in the kitchen.

If you have even less time, you can still have eggs for breakfast, just fry them, make an omelet, or scramble them. Use your creativity and add cooked meats or veggies. Check out these veggie scrambled eggs for inspiration!

This Jalapeño Popper Frittata makes an easy and spicy start to the day! It also works well for a brunch, lunch or light dinner. Love jalapeño Popper flavors? You may want to check out this jalapeño popper chicken casserole. Enjoy!


This Jalapeño Popper Frittata makes a tasty breakfast or lunch. It works for low-carb, Atkins, ketogenic, LC/HF, diabetic, gluten-free and grain-free diets.

Jalapeño Popper Frittata
5 from 7 votes

Jalapeño Popper Frittata

This Jalapeño Popper Frittata makes a tasty breakfast or lunch. It works for low-carb, Atkins, ketogenic, LC/HF, diabetic, gluten-free and grain-free diets. 
Course Breakfast, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Author Annissa Slusher


  • 4 slices bacon sliced into 1/2 inch pieces
  • 10 large eggs
  • 2 tablespoons sour cream
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 ounces cream cheese cut into 1/2 inch cubes
  • 2 small jalapeno peppers sliced thinly crosswise, stems removed
  • 1/2 cup green onion sliced
  • 1/2 cup Mexican blend cheese finely grated
  • 1 tablespoon butter preferably grass-fed and organic


  1. Preheat oven to 425º Fahrenheit. Cover a plate with a double layer of paper towels. 

  2. Heat a medium skillet over medium high heat. Add bacon pieces.

  3. Cook bacon pieces, stirring occasionally, until crisp. Remove with a slotted spoon and allow to drain on the paper towel lined plate.

  4. In a large bowl, whisk together the eggs, sour cream, sea salt and pepper.
  5. Stir in the chunks of cream cheese, jalapeño peppers, green onion, mexican cheese and reserved bacon pieces.

  6. Heat a 9'square or 10" round cast iron or oven proof nonstick skillet over medium low heat. Add butter and melt, swirling to cover the skillet.

  7. Add the egg mixture to the skillet and cook stirring gently, until the eggs begin to set, but not scramble. When eggs begin to set, cook undisturbed, until they begin to set around the edges, about 2-3 minutes more. 

  8. Transfer the skillet to the preheated oven and bake until eggs are just firm in the center--about 5 minutes.

  9. Remove frittata from the oven to a hot pad. If desired it may be inverted onto a platter by loosening the edges, holding the platter over the top of the pan with oven mitts and inverting. Cut into squares or wedges and serve.

Recipe Notes

Serving size: 1/6th of the frittata

Per serving:

Calories: 251

Fat (g): 19

Carb (g): 3

Fiber (g): 1

Protein (g): 15

Net carbs (g): 2