Jalapeño Popper Egg Cups: Your New Favorite Breakfast Delight

Jalapeño Popper Egg Cups are a flavorful breakfast that combines cheesy goodness with a spicy kick, making them perfect for busy mornings.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 12 cups

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Base

12 large eggs Packed with protein and provides structure; swap with egg whites for a lower fat version.
1 teaspoon sea salt Enhances flavor perfectly; adjust according to your personal taste.
1 teaspoon black pepper Adds just the right hint of spice; cayenne can be swapped for a bigger kick.

For the Flavor Boost

1 teaspoon garlic powder Infuses a savory depth; fresh garlic works too, but use less.
1 teaspoon onion powder Brings oniony notes without bulk; finely chopped fresh onion works in a pinch.

For the Heat

1 cup jalapeño peppers Adds the signature spicy twist; for a milder option, use sweet bell peppers.

For the Creaminess

8 ounces cream cheese Provides rich creaminess; substitute with Neufchâtel cheese for a lighter option.
1 cup grated cheddar cheese Offers a sharp flavor; mozzarella can replace for a milder taste.

For the Crunch

1 cup cooked crumbled bacon Delivers crispy texture; consider turkey or vegetarian bacon as alternatives.

Equipment

muffin pan
Whisk
Mixing bowl
spatula

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C) and prepare a muffin pan by lining it with silicone liners or spraying with non-stick spray.
In a large mixing bowl, crack open the eggs, and add sea salt and black pepper. Whisk until fully combined and slightly frothy.
Fold in the garlic powder, onion powder, and cream cheese into the egg mixture until well incorporated.
Stir in the grated cheddar cheese, chopped jalapeños, and crumbled bacon until evenly distributed.
Using a ladle, distribute the egg mixture into the prepared muffin cups, filling each about two-thirds full.
Optionally, place a round slice of jalapeño on top of each filled muffin cup for garnish.
Bake the egg cups for 12-15 minutes, until the tops are set and lightly golden.
Let them cool for a few minutes before removing from the pan; store in airtight containers.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 3gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 180mgSodium: 290mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

These egg cups are perfect for meal prep, storing well in the fridge or freezer for quick breakfasts throughout the week.

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