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.

Course Breakfast
Cuisine American
Keyword breakfast, egg cups, eggs, jalapeno, jalapeno popper, keto, low carb
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 98 kcal
Author Kelly


  • 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


  1. Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
  2. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
  3. 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.
  4. Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-15 minutes, or until set.
Nutrition Facts
Jalapeno Popper Egg Cups
Amount Per Serving (1 g)
Calories 98 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.