Made with eggs, cheese, bacon, and jalapeños, these Jalapeño Popper Egg Cups are perfect breakfast for those who are on keto. With just 15 minutes of your time, you get high protein breakfast option. They can be made ahead for a quick tasty meal.
Jalapeño Popper Egg Cups
Course: AppetizersCuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesMade with eggs, cheese, bacon, and jalapeños, these Jalapeño Popper Egg Cups are perfect breakfast for those who are on keto. With just 15 minutes of your time, you get high protein breakfast option.
Ingredients
Nonstick cooking spray
2 jalapeños, 1 minced and 1 thinly sliced
1/4 c. sour cream
12 slices bacon
10 large eggs
1 tsp. garlic powder
kosher salt
Freshly ground black pepper
1/2 c. shredded Cheddar
1/2 c. shredded mozzarella
Directions
- Preheat oven to 375°. In a large skillet over medium heat, cook bacon until slightly browned but still pliable. Set aside and place on a paper towel-lined plate to drain.
- In a large bowl, whisk together eggs, sour cream, cheeses, minced jalapeño and garlic powder. Season with salt and pepper.
- Using nonstick cooking spray, grease a muffin tin. Line each well with one slice of bacon, then pour egg mixture into each muffin cup until about two-thirds of the way to the top. Top each muffin with a jalapeño slice.
- Bake for 20 minutes, or until the eggs no longer look wet. Cool slightly before removing from the muffin tin.
Recipe Video
Notes
- http://www.delish.com/cooking/recipe-ideas/recipes/a54022/jalapeno-popper-egg-cups-recipe/
