Jalapeño Popper Egg Muffins
Easy, healthy jalapeño popper egg muffins for breakfast. Need I say more?
My family has always been fond of jalapeño poppers… And what’s not to love? They are a savory, spicy, gooey, melt-in-your-mouth treat. Unfortunately, there are three things that typically hold us back from making them:
- They get soggy and do not work well as leftovers. (I’m sure you’re picking up on this by now, but I LOVE meals that I can make once and eat multiple times.)
- They are usually deep-fried and unhealthy.
- Stuffing and breading jalapeños is a tedious, messy task. And not one I particularly enjoy.
Enter: Jalapeño Popper Egg Muffins. The first time I tried these I was in love. They have all the creamy, spicy goodness of jalapeño poppers, but they are super easy to make and actually healthy!
Depending on what you consider healthy, you can swap out a lot of these ingredients. For instance, I used fat-free cream cheese, but you could definitely use a full-fat variety. Turkey bacon can easily be omitted, or swapped for regular bacon. You can also add pretty much whatever sounds good, including your favorite seasonings. Salt and pepper work fine, but if you want to take it to the next level, try adding our seasoned salt. (Bonus: It’s great on pretty much everything, so you can make a big batch and use it like you would any other seasoning.)
Egg muffins in general have become a staple around our house. We both love having egg scrambles for breakfast, but some mornings I just don’t have the time or energy to chop up vegetables and all that. Egg muffins are a great way to use up any vegetables you have lying around. They also last all week in the fridge, which makes them super easy to re-heat for a grab-and-go breakfast.
These jalapeño popper egg muffins, in particular, taste like a nice treat in the morning. The cream cheese & jalapeño combo is always a winner, but the turkey bacon takes these to the next level. For a full, hearty meal, serve with fresh fruit and breakfast potatoes. For a quick afternoon snack, just grab one and heat it up!
Art’s Take:
I like to eat healthy-ish… But we’re talking about bacon here. I use a whole slice of turkey bacon for each muffin. I also add diced tomatoes, fresh cilantro, our seasoned salt, and a sprinkle of shredded cheddar to the egg mixture before baking.
Jalapeño Popper Egg Muffins
Equipment
- muffin tin (although this would probably work in a dish as well).
Ingredients
- 6 slices turkey bacon* either buy fully cooked or cook it before assembling egg muffins
- 8 large eggs
- 3 oz fat free cream cheese cut into 12 cubes
- 4 cloves garlic minced
- 1 medium bell pepper diced
- 2 jalepenos one seeded and diced, the other seeded and sliced into rings
- ½ onion diced
- 1 cup spinach finely chopped (small pieces are easier to work with.
- seasoned salt to taste try our recipe, or use your favorite salt/ seasoned salt
- pepper to taste
Instructions
- Preheat oven to 375º
- Vertically slice each piece of turkey bacon and wrap around the edge of each muffin cup. Or dice and add into the egg mix if you prefer.
- Combine the rest of the ingredients besides jalapeño slices and cream cheese in a medium bowl. Mix together and pour into the muffin tin, filling each cup about half way.
- Add a cube of cream cheese to each cup (pressing down into the mix if necessary). Then fill them to the top with the egg mixture and top with a jalapeño slice.
- Bake for 20-25 minutes.
Notes
