Jalapeno Egg Pie. A perfect Holiday appetizer!

Back when I was growing up, my mom would make this delicious appetizer for parties and family get-togethers. It was a PERFECT dish to be served as an appetizer or even with breakfast or brunch. It is wonderful paired with baked sausage balls. I’ll have to share that recipe later!

You normally use Jalapeno Peppers but if you’re not a fan of the heat, you can substitute banana peppers or pepperoncini (sp?) rings. They work just as well and it is equally delicious.

Jalapeno Pie

Ingredients:

1. 8 Large Eggs
2. 1 lb Shredded Sharp Chedder Cheese
3. 1 16 oz Jar Jalapeno Slices DRAINED (can use less if desired)

Directions:

1. Preheat oven to 350°
2. Spray 13×9 in. glass baking dish with non-stick spray. Spray it well!
3. Crack eggs into large mixing bowl. Lightly whisk to break yolks.
4. Add shredded cheese and jalapenos. (Use more or less depending on desired heat)
5. Mix together; well;
6. Pour egg mixture into prepared baking dish.
7. Bake at 350 for 30 minutes or until top is golden brown and firm.

I usually insert a knife or toothpick just as with a cake to check for doneness. If it comes out mostly clean, the eggs are likely cooked through.

Allow to cool slightly before cutting into 2 inch squares. Optionally, your guests can dip it onto their plate but for appetizers, cutting it into squares works best. it will hold it’s shape!

I hope you enjoy this delicious recipe.  I usually make both the jalapeno and banana pepper varieties. I will be making it for our annual New Years Eve party and I can’t wait!