Jalapeño Popper Frittata

This jalapeño popper frittata is rich, cheesy, and full of bold flavor with just the right amount of heat.

Fresh jalapeño slices give it a lively kick, while the creamy pockets of cheese and smoky turkey bacon keep each bite satisfying.

I’ve always liked a frittata that feels a little more special than plain eggs, and this one delivers on that without being fussy.

It bakes up beautifully in the oven, puffing just enough to make the edges golden and the center tender.

My first try at this recipe happened on a slow Sunday morning when I wanted something warm, filling, and worth sitting down for.

The jalapeños I used were straight from the market, still crisp and full of flavor, and they baked into the eggs without losing their color or freshness.

By the time it came out of the oven, the kitchen smelled incredible — sharp cheese mingled with that roasted pepper aroma.

It’s the sort of dish that makes you linger at the table, fork in hand, enjoying every slice.

And the best part? It tastes just as good later in the day as it does fresh from the oven.

Table of Contents

Jalapeño Popper Frittata Recipe

Ingredients

8 large eggs
½ cup whole milk or heavy cream
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup shredded cheddar cheese
½ cup cream cheese, softened and cut into small cubes
1–2 fresh jalapeños, sliced into thin rounds (seeds removed for less heat)
3 slices turkey bacon, cooked and chopped into bite-sized pieces
1 tablespoon butter or olive oil

Instructions

Preheat oven to 375°F (190°C). Place a 10-inch oven-safe skillet (cast iron preferred) on the stovetop over medium heat.
Add the butter or olive oil to the skillet and swirl to coat evenly.
In a large mixing bowl, whisk together eggs, milk or cream, salt, pepper, garlic powder, and onion powder until smooth and well combined.
Stir in shredded cheddar cheese, reserving a small handful for topping later.
Pour the egg mixture into the heated skillet. Gently scatter cream cheese cubes evenly over the surface.
Arrange sliced jalapeños and turkey bacon pieces evenly across the top. Sprinkle over the reserved cheddar cheese.
Cook on the stovetop for 3–4 minutes without stirring, just until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 18–22 minutes, or until the center is fully set and a knife inserted comes out clean.
Remove from the oven and let it rest for 5 minutes before slicing and serving.

What Is A Jalapeño Popper Frittata?

A jalapeño popper frittata is a baked egg dish inspired by the flavors of jalapeño poppers. It combines eggs, cheese, jalapeños, and bits of cooked turkey bacon into a fluffy, golden bake.

The heat of the jalapeños mellows in the oven, the cheese melts into creamy pockets, and the whole thing comes together in one pan. It’s a great option for breakfast, brunch, or even a light dinner.

How Spicy Will The Jalapeño Popper Frittata Be?

The spice level depends on how you prepare the jalapeños. If you keep the seeds and inner membranes, the frittata will have more heat.

Removing them will make the flavor gentler and more balanced. Baking also softens the sharpness of fresh jalapeños, so even with seeds, the spice won’t be as strong as when raw.

Can I Use Other Cheeses In This Recipe?

Absolutely. While cheddar and cream cheese give the classic jalapeño popper flavor, you can experiment with other cheeses:

Mozzarella: Melts beautifully and adds a mild, stretchy texture.
Pepper Jack: Adds extra heat and a creamy melt.
Gouda: Brings a smoky-sweet taste that pairs well with jalapeños.
Feta: Adds a tangy bite that contrasts nicely with the richness of eggs.

How To Make The Frittata Extra Fluffy?

A light, airy frittata depends on how you handle the eggs. Whisk them well to incorporate air before adding other ingredients.

Using whole milk or cream helps keep the texture tender, and baking at the right temperature prevents the eggs from turning rubbery. Avoid overbaking, as that can make the frittata dry.

Can I Prepare It Ahead Of Time?

Yes, this recipe works well for advance preparation. You can whisk the eggs and seasonings the night before, keep them covered in the fridge, and then assemble with toppings just before baking.

You can also fully bake the frittata, let it cool, and store it for later use — it reheats well without losing too much texture.

What Can I Serve With Jalapeño Popper Frittata?

Pairing the frittata with the right sides can make the meal more complete and balanced:

Fresh salad: Crisp greens with a light vinaigrette balance the richness.
Avocado slices: Add creaminess and healthy fats.
Roasted potatoes: Give the meal a hearty touch.
Fresh fruit: Sweetness to contrast the savory flavors.

How To Store Leftover Frittata?

Storage is important to keep the flavor and texture fresh.

Refrigerator: Cool completely before covering tightly or placing in an airtight container. Store for up to 4 days.
Freezer: Slice into portions, wrap well, and freeze for up to 2 months.
Reheating: Warm in the oven at 350°F until heated through, or microwave in short intervals to avoid drying it out.

Can I Make This Recipe Without An Oven-Safe Skillet?

Yes. If you don’t have a cast iron or oven-safe skillet, you can start cooking the egg mixture in a regular nonstick pan on the stovetop, then transfer it to a lightly greased baking dish to finish baking in the oven. This will still give you a similar texture and taste.

Can I Use Pickled Jalapeños Instead Of Fresh Ones?

You can, but the flavor will be different. Pickled jalapeños add tang and a softer texture, whereas fresh jalapeños have a bright, crisp taste that holds up better during baking. If using pickled, reduce any added salt in the recipe to balance the flavors.