Jalapeno Popper Egg Cups

Name: Jalapeno Popper Egg Cups
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

Added by

Rachel almost 7 years ago

Made over 6 years ago

www.ruled.me

breakfast keto

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. Note: this recipe should never be made in regular muffin tins unless you plan to pictch the pan after the recipe. The eggs stick to the sides, regardless of how well greased the cups are, and you will waste precious days of your life scrubbing. Not worth it!!