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:
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.
- 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
Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
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 12-15 minutes, or until set.
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