Jalapeno Popper Egg Cups

One jalapeno popper egg cup is cut open and the piece is placed on a spoon

5 from 1 vote

Spice up your breakfast routine with these Jalapeno Popper Egg Cups! Full of salty bacon, cheddar cheese, and creamy eggs, your breakfast routine just got kicked up a level!

Prep Time5

Cook Time18

Course: Breakfast

Cuisine: American

Servings: cups

Calories: 99kcal

Author: Lynn Polito

Ingredients

8 Eggs Large
½ cup Whole Milk
1 teaspoon Salt
1 teaspoon Pepper
4 slices Bacon
2 Jalapenos Diced
½ cup Cheddar Shredded

Instructions

Preheat the oven to 375°.
Grease a muffin tin well with cooking spray.
Chop the jalapenos and bacon.
Divide the jalapenos and bacon evenly among the muffin tins. Add the cheddar cheese to each of the muffin tins.
In a large bowl, crack the eggs. Add the milk, salt, and pepper to the bowl and whisk well for one minute. You want to beat as much air as you can into the eggs and milk.
Add the egg mixture to each of the muffin tins. ⅓ measuring cup would work to divide the mixture evenly.
Bake for 15-18 minutes until the egg cups are set and starting to brown slightly. Remove the muffin tin from the oven and allow the egg cups to cool before taking them out of the muffin tin. Enjoy!

Notes

To ensure the jalapenos aren't too spicy, discard the seeds and white "ribs" of the jalapenos.
The egg cups will rise significantly in the oven, and then will fall once they are cooled.

Nutrition