Ingredients
8 large Nellie’s Free Range Eggs
1/4 c. heavy cream
Kosher salt
Freshly ground black pepper
8 slices bacon, cut into 1" pieces
2 cloves garlic, minced
3 jalapeños, 2 finely chopped and 1 sliced, divided
6 oz. cream cheese, cut into small cubes
1 c. shredded cheddar
Preparation
Step 1Preheat oven to 400°. In a medium bowl, whisk together eggs and heavy cream and season with salt and pepper. Step 2In a large skillet over medium heat, cook bacon until crispy. Remove ¼ cup of bacon and reserve for topping. Drain fat. Step 3 Return skillet over medium heat and add garlic and chopped jalapeños and cook until fragrant, 1 minute. Pour in egg mixture and dot with cream cheese, then sprinkle with reserved bacon and sliced jalapeños and top with cheese. Step 4 Bake until eggs are just set, 12 to 15 minutes. Let cool 5 minutes before slicing and serving.
Another tip for beating the heat? I suggest our Mimosa Margaritas. Happy brunching!
