Jalapeno Popper Egg Cups
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!
- 8 Eggs Large
- ½ cup Whole Milk
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 slices Bacon
- 2 Jalapenos Diced
- ½ cup Cheddar Shredded
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!
- 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.
Serving: 1cupCalories: 99kcalCarbohydrates: 1gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 120mgSodium: 318mgPotassium: 81mgFiber: 1gSugar: 1gVitamin A: 251IUVitamin C: 3mgCalcium: 63mgIron: 1mg