Cheddar Jalapeño Eggs is a simple, quick, and inexpensive dish that can be served as breakfast, lunch, dinner, or as a nutritious snack. It can be eaten hot or cold. The creamy cheddar cheese and eggs with just enough kick from the jalapeño peppers will a definite crowd-pleaser as it has become for my family.
This dish is high in protein and full of omega 3’s from grassfed raw cheddar cheese and omega 3 rich range-free, organic eggs.
This simple recipe is from my friend Nancy. The first time I tasted this dish, I had to have the recipe! I hope this dish will also become one of your favorites and a must have recipe.
You can use fresh jalapeño peppers or canned. I’ve used both at different times based upon availability. When using the canned, you’ll need one 4 ounce can of diced jalapeño peppers. Open and drain the liquid. When using the fresh, you’ll need 15 small jalapeños or 7 medium jalapeños. Cut each jalapeño length-wise, remove the ribs and seeds, and dice. Be careful when handling the jalapeños. Keep your hands away from your eyes, and wash your hands thoroughly with soap and water afterwards.
Cook the diced jalapeños in a 1/4 cup of filtered water and 1/8 teaspoon of salt over a medium flame until slightly soft. Let the jalapeños cool.
While the jalapeños are cooking, grate 8 ounces of grassfed raw cheddar cheese.
In a large bowl lightly beat 6 range-free, organic eggs. Mix in the diced jalapeños and shredded cheddar cheese.
Transfer mixture into a 6″x8″ rectangular baking dish.
Bake in a preheated oven at 375° for 20-30 minutes until slightly golden brown or until an inserted toothpick comes out clean.
Let dish cool 10 minutes before serving.
Cheddar Jalapeño Eggs
Preheat oven 375°
1- 4 oz.can diced jalapeño peppers or 15 small fresh or 7 medium fresh, diced
8 oz. grassfed raw cheddar cheese, shredded
6 range-free organic eggs
(1/4 cup of water and 1/8 teaspoon of salt to cook raw jalapeños)
1. If using canned jalapeños, drain liquid form can. If using fresh jalapeños, slice length-wise. Remove ribs and seeds, dice. Cook the raw jalapeños in 1/4 cup of water and 1/8 teaspoon of salt until slightly soft. Let cool.
2. Shred the cheddar cheese.
3. Break 6 eggs into a large bowl, beat lightly.
4. Add jalapeños to eggs, mix.
5. Add shredded cheese to jalapeño and eggs, mix.
6. Pour into a 6″x8″ baking dish.
7. Baked in preheated oven for 20-30 minutes until slightly golden or until an inserted toothpick come out clean.
8. Let cool 10 minutes.
9. Garnish sliced with salsa and cilantro or with sliced red sweet peppers and cilantro.
Modifications and suggestions: To add more of a kick to the dish, include some of the seeds from the jalapeño peppers.
Make sure to wash your hands with soap and water after handling the jalapeño peppers. Do NOT touch your eyes.
Garnish each serving with salsa and cilantro or with sliced sweet red peppers and cilantro.
Using the canned or fresh jalapeño peppers will make this dish equally tasty, but for me the fresh jalapeños have a slight edge. I like the texture of the fresh jalapeños a bit more.
To save time, just mix all the ingredients in the baking dish.
This recipe has been included in Pennywise Platter Thursdays at http://www.thenourishinggourmet.com/
Copyright 2009 by Nurturing Wisdom