Jalapeno Popper Egg Cups
My girlfriend and I have been on a serious jalapeno popper binge for the last few weeks. We love the spicy, creamy, and awesome flavors that come along with fresh jalapenos. Add some cheese, cream cheese, and a bit of spice in there – and you’ve got yourself a real keto hit.
We go out a lot in the mornings and bring breakfast with ourselves to eat on-the-go. The strange stares and weird looks we get from people while we’re eating bacon wrapped jalapeno poppers for breakfast are priceless, but we had an even better idea. Why not combine one of our favorite dishes into an egg muffin we can easily eat and not look so odd?
The Preparation
4 ounces cheddar cheese
3 ounces cream cheese
4 medium jalapeño peppers, de-seeded and chopped
12 strips bacon
8 large eggs
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
The Execution
- Preheat oven to 375F. Par-cook bacon so it's semi crisp but still pliable. Save bacon grease to add to mixture.
- Use a hand mixer, to mix all the other ingredients (except cheddar and 1 jalapeno) together.
- Grease wells of muffin tin, then place par-cooked bacon around the edges.
- Pour egg mixture into the wells of the muffin tin. Don't overfill.
- For full instructions please see : www.ruled.me
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