Jalapeño Popper Egg Cups
 
 
Low-carb breakfast lovers, these Jalapeño Popper Egg Cups will always satisfy.
Author:
Recipe type: Appetizer
Ingredients
  • 12 slices bacon
  • 10 large eggs
  • ¼ c. sour cream
  • ½ c. shredded Cheddar
  • ½ c. shredded mozzarella
  • 2 jalapeños, 1 minced and 1 thinly sliced
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • nonstick cooking spray
Instructions
  1. Preheat oven to 375°. In a large skillet over medium heat, cook bacon until slightly browned but still pliable. Set aside on a paper towel-lined plate to drain.
  2. In a large bowl, whisk together eggs, sour cream, cheeses, minced jalapeño and garlic powder. Season with salt and pepper.
  3. Using nonstick cooking spray, grease a muffin tin. Line each well with one slice of bacon, then pour egg mixture into each muffin cup until about two-thirds of the way to the top. Top each muffin with a jalapeño slice.
  4. Bake for 20 minutes, or until the eggs no longer look wet. Cool slightly before removing from the muffin tin.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2020/01/09/jalapeno-popper-egg-cups/