Jalapeno Popper Egg Cups
Easy · 8 ingredients — shared from Reciquest
12 servings · Easy
Ingredients
- 12 strips Bacon
- 8 large Eggs
- 4 oz Cheddar Cheese
- 3 oz Cream Cheese
- 4 medium Jalapeno Peppers, de-seeded and chopped
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Salt and Pepper to Taste
Instructions
- Get all ingredients ready. Measure out all cheese and grate as needed. Prep the jalapenos by seeding and chopping them. Save 1 jalapeno that you can cut into rings as a garnish for the top. Preheat oven to 375F.
- Par-cook bacon so it’s semi crisp but still pliable. Save bacon grease in the pan.
- Using a hand mixer, mix together eggs, cream cheese, chopped and seeded jalapeno peppers, leftover bacon grease, garlic powder, onion powder, and salt and pepper to taste.
- Grease wells of muffin tin, then place par-cooked bacon around the edges.
- Pour egg mixture into the wells of the muffin tin. Make sure you only go about half-way to 2/3 way up as they rise quite a lot. Oh! This is the reason you only see 4 muffins in the following pictures – I overfilled the first batch of 12 and they turned into Frankenstein muffins.
- Cook for 20 minutes
- Once cooked, remove from the oven to let cool. They will slowly deflate and give you a great treat.
Tags: pepperplate-import