Description
These Cheesy Jalapeño Egg Bars are a spicy, cheesy delight perfect for breakfast, snacks, or appetizers. Packed with cheddar, Monterey Jack, and a kick of fresh jalapeños, this easy low-carb, high-protein recipe is great for meal prep. Whether you’re following keto, gluten-free, or a high-protein diet, these baked egg bars are an irresistible treat with bold Mexican-inspired flavors.
Ingredients
Units
Scale
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 large eggs
- 1/2 cup heavy cream
- 2 tbsp cream cheese (softened)
- 2 fresh jalapeños (diced, seeds removed for less heat)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a bowl, whisk together eggs, heavy cream, cream cheese, garlic powder, onion powder, salt, and black pepper until smooth.
- Stir in shredded cheeses and diced jalapeños.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until the top is golden brown and set.
- Let cool slightly before slicing into squares.
- Serve warm as a snack, appetizer, or breakfast option.
Notes
- For extra heat, leave the jalapeño seeds in or add a dash of cayenne pepper.
- Swap cheddar for pepper jack for an extra spicy kick.
- Store leftovers in the fridge for up to 4 days and reheat in the oven or microwave.
