The perfect savory breakfast meal-prep!
These low-carb, protein packed egg cups are the perfect on-the-go breakfast! I keep them in the fridge and heat them up when I’m ready to eat them. It doesn’t get any easier than that.
Jalapeno Popper Egg Cups
Ingredients
- 10 eggs
- 12 slices uncured turkey bacon
- 2 jalapenos 1 chopped and 1 sliced - both deseeded
- 1/3 cup shredded cheddar cheese
- 1/4 cup plain greek yogurt
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- salt and pepper to taste
Instructions
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Preheat the oven to 375 degrees F. Grease a muffin tin with non-stick cooking spray.
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In a skillet, cook the turkey bacon until slightly browned/cooked but still able to bend.
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In a mixing bowl, mix together whisked eggs, chopped jalapeño, greek yogurt, shredded cheddar, paprika, garlic powder, salt and pepper.
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Place each piece of turkey bacon around the edges of each muffin hole in the muffin tin.
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Pour the egg mixture in each turkey bacon lined muffin hole, about 2/3 the way full. (they rise a lot but will deflate after cooling!)
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Top each uncooked egg cup with one slice of jalapeño. Bake for about 20 minutes or until the cups are cooked through.
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Let them cool/deflate. Then remove from muffin tin. Store in the fridge and heat up for an easy on-the-go breakfast!
