Jalapeño Popper Egg Cups – a healthy breakfast twist on the classic appetizer made with cheese, bacon and jalapeno peppers. Perfect for busy school or work mornings or a holiday brunch.
These Low Carb Jalapeño Egg Cups are simple to make and perfect to make ahead for busy mornings.
We are all about quick and easy breakfasts on the go and these egg muffins happen regularly around here.
You can bake up a batch on your meal prep day, and then wrap them up and keep them in the fridge or freezer.
HOW TO MAKE JALAPENO EGG CUPS:
Start off by whisking together your eggs in a 4-cup measuring cupor a mixing bowl and seasoning them with salt, pepper and your favorite seasonoings.
Whisk in garlic powder, onion powder and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.
Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-17 minutes, or until set.
I like lining my muffin tinwith these silicone liners since they are guaranteed to pop out easily without sticking. If you don’t have silicone liners, be sure to grease the muffin tins with a non-stick cooking spray.
Once cooled, you can store them in resealable bags or glass containers. Keep them in the fridge (or freezer) and every morning, heat one up in the microwave for 30-40 seconds. Breakfast is ready to go!
With a batch of these tasty jalapeño popper egg cups, you’ve got a healthy breakfast when you’re on the run each morning.
SOME TIPS WHEN MAKING THESE BREAKFAST EGG MUFFIN CUPS
- Grease or line your muffin pan with silicone liners for easy removal
- Fill each muffin cup about 1/2 – 2/3 full
- Use your favorite combo of vegetables or protein – be sure to chop them up into bite-sized pieces
- Season with your favorite spices and herbs – not a fan of basil? Leave it out and use thyme or for an extra kick, cumin or Cayenne pepper instead.
Jalapeno Popper Egg Cups
Jalapeno Popper Egg Cups – a healthy breakfast twist on the classic appetizer made with cheese, bacon and jalapeno peppers. Perfect for busy school or work mornings or a holiday brunch.
Ingredients
- 10 large eggs
- 1 - 1 1/2 teaspoons sea salt or to taste
- 1/4 - 1/2 teaspoon black pepper or to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3-4 Jalapeño peppers de-seeded and chopped plus round slices for topping (if desired)
- 1/3 cup softened cream cheese
- 1/2 cup grated cheddar cheese
- 1/3 cup cooked crumbled bacon
Instructions
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Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
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In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
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Whisk in garlic powder, onion powder and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.
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Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-15 minutes, or until set.
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