• Cooking Time: 60
  • Servings: 8-10
  • Preparation Time: 10



  • 9 inch frozen pie crust
  • ½ cup cream cheese, room temperature
  • 2 jalapenos, diced (deseed for less heat)
  • 1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well)
  • 3 slices bacon, cooked crisp and coarsely chopped
  • ½ cup whipping cream
  • ½ cup half-and-half
  • 5 large eggs
  • 1 teaspoon paprika
  • salt
  • ½ cup shredded cheddar cheese
  • optional-light sour cream


  • Preheat oven to 400 degrees F
  • Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes
  • Bake it for 10 minutes
  • Remove the crust and lower the oven temperature to 350 degrees
  • While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
  • Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on)
  • Put the cream and half-and-half into a small pot and put it over medium heat about 5 minutes or until tiny bubbles appear around the edges. Scald (where you bring it to just under the boiling point) until very hot, but not boiling
  • Beat the eggs together in a bowl
  • Add the hot cream mixture to the eggs, whisking constantly to combine
  • Add the paprika, salt and bacon
  • Pour into the crust and bake for 30 minutes
  • Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15-20 minutes (the original recipe said 12-15 minutes, but I did closer to 20. Check at 12 minutes, every couple of minutes)
  • Cool slightly before serving
  • Optional-serve with light sour cream

Categories: Appetizer  Breakfast  Main Dish 

Author Credit: Aubrey Cota

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