Jalapeno Popper Egg Cups
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Jalapeno Popper Egg Cups
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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.
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Ingredients
- 4 ounces cheddar cheese
- 3 ounces cream cheese
- 4 medium jalapeno 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.
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