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.
3-4Jalapeño peppers de-seeded and choppedplus round slices for topping (if desired)
1/3cupsoftened cream cheese
1/2cupgrated cheddar cheese
1/3cupcooked crumbled bacon
Instructions
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.
Nutrition Facts
Jalapeno Popper Egg Cups
Amount Per Serving (1 g)
Calories 98Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.