Aunt Rocky’s Jalapeño Popper Strata

Preheat oven to 350ºF. Grease an 8×8 casserole or a 9-inch pie pan and set aside.

Fry bacon until crisp, and put on paper towels to cool.

On a small plate or board, cut cream cheese into small cubes (the smaller the better). Sprinkle cream cheese bits on the bottom of the baking pan.

De-seed and chop the jalapeños. Sprinkle them over the cream cheese bits in the baking pan.

Crumble the bacon, and sprinkle half of the crumbles in the baking dish. Top with half of the shredded cheese.

Break eggs into a medium mixing bowl, and beat with a whisk until frothy. Add cream and water and whisk well until mixture is creamy and a consistent color. The more you whisk, the fluffier the baked dish will be. Add salt, pepper, and garlic powder and mix again. Slowly pour the egg mixture into the casserole. Top with remaining cheese and bacon.

Bake for 55 minutes, or until a knife in the center comes out clean (see note). Let rest 10 minutes before serving. Quiche will fall a little as it cools. Leftovers may be refrigerated or frozen.

Notes:
• Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries.
• I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Each serving: Calories 485, Total Fat 43 g, Saturated Fat 23 g, Sodium 521 g, Potassium 224 g, Total Carbohydrate 3 g, Dietary Fiber 0 g, Net Carbs 3 g, Sugars 2 g, Protein 22 g. Macros: 79% fat, 18% protein, 2% net carbs.

© August 3, 2016 Roxana Lopez for Aunt Rocky’s