We go out a lot in the mornings and bring breakfast with ourselves to eat on-the-go. The strange stares and weird looks we get from people while we’re eating bacon wrapped jalapeno poppers for breakfast are priceless, but we had an even better idea. Why not combine one of our favorite dishes into an egg muffin we can easily eat and not look so odd?
Anyway, the taste of these little egg cups are just fantastic. If you’re a fan of jalapeno poppers, then do yourself a favor and give these a try. They’re the right amount of heat, the right amount of cheese to balance it out, and then bacon to really take it up a notch. All nested within a fantastic egg muffin to easily take with you anywhere!
Yields 12 Jalapeno Popper Egg Cups
THE PREPARATION
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
THE EXECUTION
1. Get all ingredients ready. Measure out all cheese and grate as needed. Prep the jalapenos by seeding and chopping them. Save 1 jalapeno that you can cut into rings as a garnish for the top. Preheat oven to 375°F.
2. Par-cook bacon so it’s semi crisp but still pliable. Save bacon grease in the pan.
3. Using a hand mixer, mix together eggs, cream cheese, chopped and seeded jalapeno peppers, leftover bacon grease, garlic powder, onion powder, and salt and pepper to taste.
4. Grease wells of muffin tin, then place par-cooked bacon around the edges.
5. Pour egg mixture into the wells of the muffin tin. Make sure you only go about half-way to 2/3 way up as they rise quite a lot. Oh! This is the reason you only see 4 muffins in the following pictures – I overfilled the first batch of 12 and they turned into Frankenstein muffins.
6. Add cheddar cheese on the top of the muffin, then a jalapeno. Cook at 375F for 20-25 minutes.
7. Once cooked, remove from the oven to let cool. They will slowly deflate and give you a great treat.
A personal favorite of mine on #keto: Jalapeno Poppers, made into a quick and simple breakfast treat! Shared via www.ruled.me
8. Serve and enjoy!
This makes a total of 12 Jalapeno Popper Egg Cups. Each Egg Cup comes out to be 190.58 Calories, 14.4g Fats, 1.56g Net Carbs, and 12.85g Protein.
Jalapeno Popper Egg Cups– CaloriesFats(g)Carbs(g)Fiber(g)Net Carbs(g)Protein(g)
138 g bacon64648.422.3502.3546.81
8 large eggs85857.064.3204.3275.36
4 ounces cheddar cheese45837.773.503.525.93
3 ounces cream cheese29829.294.6904.695.23
56 g jalapeño peppers160.213.641.62.040.51
½ teaspoon garlic powder50.011.130.11.030.26
½ teaspoon onion powder40.010.950.20.750.12
Salt and Pepper200000
Totals2287172.7720.581.918.68154.22
Totals per Muffin ( /12 )190.5814.41.720.161.5612.85
Jalapeno Popper Egg Cups
This makes a total of 12 Jalapeno Popper Egg Cups. Each Egg Cup comes out to be 190.58 Calories, 14.4g Fats, 1.56g Net Carbs, and 12.85g Protein.
The Preparation
12 strips Bacon
8 large Eggs
4 oz. Cheddar Cheese
3 oz. Cream Cheese
4 medium Jalapeno Peppers, de-seeded and chopped
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
Salt and Pepper to Taste
The Execution
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.
