Pressure Cooker Jalapeno Popper Omelets in a Jar {Low-Carb, Keto & Primal}
Print Recipe
0 from 0 votes

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

Servings: 4 servings


  • 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


  • 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.


*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.