Preheat the oven to 375 degrees F. Grease a muffin tin with non-stick cooking spray.
In a skillet, cook the turkey bacon until slightly browned/cooked but still able to bend.
In a mixing bowl, mix together whisked eggs, chopped jalapeño, greek yogurt, shredded cheddar, paprika, garlic powder, salt and pepper.
Place each piece of turkey bacon around the edges of each muffin hole in the muffin tin.
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!)
Top each uncooked egg cup with one slice of jalapeño. Bake for about 20 minutes or until the cups are cooked through.
Let them cool/deflate. Then remove from muffin tin. Store in the fridge and heat up for an easy on-the-go breakfast!