Jalapeño Popper Egg Cups
Ingredients
- 12 slices bacon
- 10 eggs
- 1/4 cup sour cream
- 1/2 cup cheddar shredded
- 1/2 cup mozzarella shredded
- 2 jalapeños 1 minced and 1 thinly sliced
- 1 tsp garlic powder
- salt kosher
- pepper freshly ground
Instructions
- 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.
- In a large bowl, whisk together eggs, sour cream, cheeses, minced jalapeño and garlic powder. Season with salt and pepper.
- 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.
- Bake for 20 minutes, or until the eggs no longer look wet. Cool slightly before removing from the muffin tin.
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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