Pressure Cooker Jalapeno Popper Omelets in a Jar {Low-Carb, Keto & Primal}

Jalapeño poppers for breakfast? Yes, please! My Pressure Cooker Jalapeño Popper Omelets in a Jar are easy and delicious. If you love jalapeño poppers as much as I do, it will be love at first bite.

I’m always shocked to hear people complain that they want to eat a healthy breakfast, but simply don’t have time to cook. Whipping up a batch of these will only take you less than 10 minutes and just a few simple ingredients.

If you are too busy to devote 10 minutes towards making a week’s worth of breakfast, honestly, friend to friend, you simply aren’t prioritizing healthy eating.

They are full of healthy fats and protein, the best way to start you day leaving you with long lasting energy. And they are Low Carb, Keto & Primal friendly.

Perhaps the thing that you’re going to like the most about these (beyond their deliciousness) is that it’s hands off cooking. Like you can whip them up and they magically cook themselves.

Of course to make the magic happen, you’re going to need a Pressure Cooker. If you are looking for a easy to use and budget friendly electric pressure cooker, I recommend THIS one >> GoWise USA 8 Quart, 8 in 1 Multi-Cooker (the 6 quart is fab too, but trust me the bigger model is definitely better, I have both and speak from experience)

If you are wondering why I don’t use/recommend the instant pot brand – I have tried one in my kitchen. Head to head against my GoWise USA 8 in 1 Multi-Cooker, not only was the instant pot more expensive, it has longer heat up & depressurization times. The instant pot also has less features.

For more of my delicious pressure cooker creations, click HERE

And don’t forget to use this recipe as a guide and create your own delicious omelet creations!

Pressure Cooker Jalapeno Popper Omelets in a Jar {Low-Carb, Keto & Primal}

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Servings: 4 servings

Ingredients

• avocado oil spray
• 4 weck jars #742 with glass lids
• 12 large eggs beaten
• 8 slices bacon chopped
• 4 medium jalapeno peppers seeded & chopped
• 1 cup Shredded Cheddar Cheese
• 1/4 cup Heavy Cream
• 1/4 teaspoon Sea Salt
• 1/8 teaspoon Black Pepper

Instructions

• Prepare jars by spraying with avocado oil spray
• In a skillet, over medium heat cook chopped bacon until crispy. Remove bacon from fat and set aside.
• Cook chopped jalapeños in the bacon fat for 1-2 minutes or until soft. Remove jalapeños from fat and set aside.
• Beat eggs, heavy cream, salt and pepper until mixed well. Fold in shredded cheese, bacon and peppers.
• Divide egg mixture between 4 jars equally.
• Place a rack in your pressure cooker, add 2 cups water. Place jars on rack and cover jars with their glass lids but no clamps or rubber seals.
• Cook under standard or high pressure for 7 minutes.
• Allow to depressurize naturally.
• Enjoy immediately or refrigerate and reheat when desired. Will keep for a week in the refrigerator.

Notes

*Adjust the amount of Jalapeño based on how spicy you want your omelets.

NOTE if you are eating these immediately or for a softer egg, cook 5 minutes. Right after naturally depressurizing, lightly stir. The hot cooked egg will cook any remaining liquid egg in seconds.

Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!