Jalapeno popper keto frittata packs everything you love about the bar snack into a sliceable egg bake. Cream cheese and salsa verde melt into pockets under a fluffy egg custard, with bacon, cheddar, and jalapeno riding on top. The Instant Pot steams it into a tender, fluffy slab in twenty minutes.
Jalapeno Popper Keto Frittata
(Total Time: 40 MIN| Serves: 8)
Ingredients:
Cream Cheese Mixture
2 tbsp. (30 ml) chopped Jalapeno Peppers
6 ounces Cream Cheese, softened
¼ cup shredded Cheddar Cheese
2 tbsp. (30 ml) Salsa Verde
Egg Mixture:
6 Eggs
2 tbsp. (30 ml) Heavy Cream
¼ tsp Salt
1/3 cup (720 ml) Milk
Pinch of Pepper
Toppings:
1 tbsp. (15 ml) sliced Jalapeno Peppers
6 Bacon Slices, chopped and cooked
½ cup shredded Cheddar Cheese
Directions:
- Pour some water into your Instant Pot, about 1 ½ cups, and lower the trivet.
- Grease a baking dish with some cooking spray.
- Whisk together the cream cheese mixture ingredients. Place in a microwave and microwave for a minute, to soften.
- Drop spoonfuls of that mixture to the bottom of the dish.
- Whisk the egg mixture ingredients and pour over the cream cheese.
- Place the toppings on top.
- Cover the baking dish with a foil (this is optional), and place in the IP.
- Cook on HIGH for 20 minutes.
- Do a quick pressure release and serve.
Per Serving (Calories 361| Total Fats 40g | Net Carbs: 3g | Protein 24g |Fiber: 2g)
Pro Tips
- Soften the cream cheese mixture in the microwave before dropping spoonfuls into the dish — cold dollops sink and streak through the eggs instead of marbling.
- Cover the baking dish with foil if your lid tends to drip; condensation landing on the custard is what causes a watery surface.
- Cook the bacon fully before it becomes a topping — it only crisps slightly under pressure and chewy bacon on top disappoints.
- A quick release at the end keeps the frittata puffy; a slow release quietly overcooks the eggs into a firmer, drier texture.
Frequently Asked Questions
Can I make this frittata ahead of time?
Yes — it slices even better cold. Refrigerate overnight and eat it chilled, or rewarm slices gently in the microwave in short bursts.
How spicy is the jalapeno popper frittata?
Gently warm rather than fiery. The cream cheese and eggs tame the peppers, and you can halve the jalapeno topping for a milder bake.
Can I bake it in the oven instead?
Absolutely — bake in a greased dish at 350°F for about 25 to 30 minutes until the centre is just set and the cheese on top is golden.
How long does it keep in the fridge?
Up to four days covered. It's an excellent make-ahead breakfast — the flavours of the salsa verde deepen overnight.
Recipe Card
Ingredients
Method
- Toppings:
- 1 tbsp. sliced Jalapeno Peppers
- 6 Bacon Slices, chopped and cooked
- ½ cup shredded Cheddar Cheese
- Pour some water into your Instant Pot, about 1 ½ cups, and lower the trivet.
- Grease a baking dish with some cooking spray.
- Whisk together the cream cheese mixture ingredients.
- Place in a microwave and microwave for a minute, to soften.
- Drop spoonfuls of that mixture to the bottom of the dish.
- Whisk the egg mixture ingredients and pour over the cream cheese.
- Place the toppings on top.
- Cover the baking dish with a foil (this is optional), and place in the IP.
- Cook on HIGH for 20 minutes.
- Do a quick pressure release and serve. Per Serving (Calories 361| Total Fats 40g | Net Carbs: 3g | Protein 24g |Fiber: 2g)
