I like planning out my food a little more than Toby does. BUT he does most of the cooking usually. I thought though I’d hit a couple of goals (improving my breakfasts and saving money by not buying breakfasts at work) by looking for breakfast ideas that I could make ahead of time and re-heat at work.
I used to visit the blog I breathe I’m hungry a lot so I headed over there. And found a recipe for Jalapeno Popper Frittata. I adore jalapeno poppers! I asked Toby to get the ingredients I’d need but that I’d do up the recipe myself. I think he was a little speechless.
A couple of notes: you’ll need three tablespoons total of chopped jalapenos. I got a little over three tablespoons from an 8 cm long jalapeno (a little over 3 inches). If you want some slices for the top instead of chopped, then slice the wide end of the jalapeno first and chop the rest.
Also – we must be one of the few families left without a microwave. Blending the cream cheese, cheddar cheese, salsa verde and jalapenos on the stove top wasn’t hard at all and only took a few minutes (maybe 5 tops) at med-low temperature.
cheeses melted on the stovetop
melted cheese filling in the baking dish
filling topped with the egg mixture
everything topped with bacon
And here it is about to go into the oven:
And here it is right out of the oven:
The house smelled lovely!
So this was made Monday evening and I had it for breakfast each morning from Tuesday to Thursday. (I have one last piece ready for tomorrow) It reheated really well in the office microwave and was just as tasty as on Tuesday. I probably wouldn’t push it any more than that though in terms of eating already cooked eggs and bacon.
And here it all is ready for the week ahead.
Next up will be cream cheese pancakes!