Print
Jalapeno Popper Egg Muffins
Jalapeño Popper Egg Cups are an easy make ahead breakfast for on-the-go made with cheese, bacon and jalapeno peppers. Packed with protein, low carb and keto friendly. A healthy twist on the classic appetizer and perfect for busy school or work mornings.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 113 kcal
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 teaspoon garlic powder
- 1/2 teaspoon 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
-
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 Muffins
Amount Per Serving (1 egg muffin)
Calories 113
Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 4g1%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.