Jalapeño Popper Egg Cups

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

Servings 12 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

  1. Preheat the oven to 375 degrees F. Grease a muffin tin with non-stick cooking spray.

  2. In a skillet, cook the turkey bacon until slightly browned/cooked but still able to bend. 

  3. In a mixing bowl, mix together whisked eggs, chopped jalapeño, greek yogurt, shredded cheddar, paprika, garlic powder, salt and pepper.

  4. Place each piece of turkey bacon around the edges of each muffin hole in the muffin tin. 

  5. 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!) 

  6. Top each uncooked egg cup with one slice of jalapeño. Bake for about 20 minutes or until the cups are cooked through.

  7. Let them cool/deflate. Then remove from muffin tin. Store in the fridge and heat up for an easy on-the-go breakfast!

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