Jalapeño Popper Egg Muffins
These jalapeño popper egg cups are a great make-ahead breakfast option. Wrapped in turkey bacon, and stuffed with eggs, cream cheese and veggies, these are the perfect middle ground between breakfast and jalapeño poppers.
Servings: 12 egg muffins
Calories: 96kcal
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
*Be sure to either use a pre-cooked variety of bacon, or quickly cook it before assembling the muffins. This will ensure that the meat is fully cooked, and also help it get extra crispy in the oven.
*Don’t overfill the muffin tin. These do tend to rise a little, so be aware that if you fill them all the way (especially if they are a bit over-full) they may not come out looking as fancy. They will still be just as delicious though!
Nutrition
Serving: 1muffin | Calories: 96kcal | Carbohydrates: 5.7g | Protein: 8.1g | Fat: 3.8g | Saturated Fat: 1.1g | Cholesterol: 129.4mg | Sodium: 186.2mg | Potassium: 299.6mg | Fiber: 2.3g