Go Back

Jalapeno Popper Egg Cups

This makes a total of 12 Jalapeno Popper Egg Cups. Each Egg Cup comes out to be 157.17 Calories, 12.28g Fats, 1.35g Net Carbs, and 9.75g Protein.
No ratings yet
Print Recipe Pin Recipe

Ingredients
  

  • 4 ounces cheddar cheese
  • 3 ounces cream cheese
  • 4 medium jalapeño peppers de-seeded and chopped
  • 12 strips bacon
  • 8 large eggs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 375F. Par-cook bacon so it's semi crisp but still pliable. Save bacon grease to add to mixture.
  • Use a hand mixer, to mix all the other ingredients (except cheddar and 1 jalapeno) together.
  • Grease wells of muffin tin, then place par-cooked bacon around the edges.
  • Pour egg mixture into the wells of the muffin tin. Don't overfill.
  • Add cheddar cheese on the top of the muffin, then a jalapeno ring. Cook at 375F for 20-25 minutes.
  • Once cooked, remove from the oven to let cool.