Jalapeno Popper Egg Cups

 


My girlfriend and I have been on a serious jalapeno popper binge for the last few weeks. We love the spicy, creamy, and awesome flavors that come along with fresh jalapenos. Add some cheese, cream cheese, and a bit of spice in there – and you’ve got yourself a real keto hit.



The Preparation

4 ounces cheddar cheese

3 ounces cream cheese

4 medium jalapeño peppers, de-seeded and chopped

12 strips bacon

8 large eggs

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

 

The Execution

 

1. 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 375°F.

 




2. Par-cook bacon so it’s semi crisp but still pliable. Save bacon grease in the pan.


3. 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.

 


 



4. Grease wells of muffin tin, then place par-cooked bacon around the edges.

 


5. 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.

 


6. Add cheddar cheese on the top of the muffin, then a jalapeno. Cook at 375F for 20-25 minutes.


 



7. Once cooked, remove from the oven to let cool. They will slowly deflate and give you a great treat.


This makes a total of 12 Jalapeno Popper Egg Cups. Each Egg Cup comes out to be 157.17 Calories, 12.28g Fats, 1.35g Net Carbs, and 9.75g Protein.


Jalapeno Popper Egg Cups

 

The Preparation

 

4 ounces cheddar cheese

3 ounces cream cheese

4 medium jalapeño peppers, de-seeded and chopped

12 strips bacon

8 large eggs

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

 

The Execution

 

1. 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 375°F.


2. Par-cook bacon so it’s semi crisp but still pliable. Save bacon grease in the pan.


3. 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.


4. Grease wells of muffin tin, then place par-cooked bacon around the edges.


5. 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.


6. Add cheddar cheese on the top of the muffin, then a jalapeno. Cook at 375F for 20-25 minutes.


7. Once cooked, remove from the oven to let cool. They will slowly deflate and give you a great treat.


This makes a total of 12 Jalapeno Popper Egg Cups. Each Egg Cup comes out to be 157.17 Calories, 12.28g Fats, 1.35g Net Carbs, and 9.75g Protein.

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