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Jalapeno Popper Omelet

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2 oz Cream Cheese, softened
2-3 Slices of Bacon, cooked and crumbled
1 Jalapeno, 1/2 diced and 1/2 sliced
1/4 Cup Shredded Cheddar Cheese, plus more for garnish
1 Green Onion, sliced
4 Large Eggs
2 Tbsp Heavy Cream
Black Pepper
2 Tbsp Butter


  1. Add the cream cheese, most of the bacon (reserve some for topping), the diced jalapeno (save the slices for garnish), ¼ cup shredded cheese, and green onion to a mixing bowl and mix until well combined. Set aside.
  2. In a separate bowl, whisk the eggs and heavy cream. Season with salt and pepper.
  3. Melt 1 Tbsp of butter in a medium sized skillet over medium-low heat. Swirl the butter around the skillet to coat the bottom.
  4. Pour ½ of the egg mixture in the skillet and let the eggs cook. Carefully lift different parts of the egg and allow the liquid to seep underneath and continue to cook. Once the eggs are mostly set, add ½ of the cream cheese mixture and gently spread around ½ of the omelet.
  5. Use a spatula to fold the other half of the omelet over the top and gently press down.
  6. Sprinkle some extra shredded cheese and crumbled bacon over the top. Garnish with a few slices of jalapeno. Continue to heat until the cream cheese mixture is warmed through.
  7. Transfer to a plate and serve. Repeat these steps to prepare the other omelet. Enjoy!
Course: Breakfast, Brunch, Dinner, Lunch
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