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Jalapeño Popper Egg Cups

By Jason Fung, MD

Jalapeño Popper Egg Cups

These egg cups will definitely spice up your morning routine. So simple to make for a crowd and even make great leftovers! Make your mornings a little easier. You deserve it. Recipe from Delish
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast, Light Meal
Cuisine American
Servings 12
Calories 188 kcal

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

Nutrition Facts
Jalapeño Popper Egg Cups
Amount per Serving
Calories
188
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
162
mg
54
%
Sodium
 
260
mg
11
%
Potassium
 
118
mg
3
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
10
g
20
%
Vitamin A
 
340
IU
7
%
Vitamin C
 
3
mg
4
%
Calcium
 
84
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Breakfast, Light Meal
Tried this recipe?Let us know how it was!
Jason Fung, MD

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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