Jalapeño poppers are one of my favorite guilty pleasures. I just love the crunchy, fried crust, the hit of spice when you bite into the pepper, and all that oozy cheese. So. Good. This recipe packs all of those flavors—plus bacon!—into a low carb breakfast muffin that’s perfect for those days that you only have time for a grab-and-go breakfast.
Most of the spice of jalapeños is in the seeds. If you like a punch in your poppers, leave some (or all) of the seeds in. If you take all of the seeds out, you’ll still get a nice little kick that perfectly complements the creamy cheese and egg.
Low-carb jalapeño popper egg muffin
12
10 minutes
20 minutes
30 minutes
12 strips of bacon
8 large eggs
4 ounces cream cheese
3 jalapeño peppers, 2 seeded and diced and 1 seeded and sliced into 12 rings, divided
1 cup shredded cheddar cheese
½ teaspoon salt
¼ teaspoon freshly ground pepper
Preheat the oven to 375ºF and spray a standard 12-cup muffin tin with cooking spray.
Heat the oil in a skillet over medium-high heat. Cook the bacon in the skillet until it is browned, but not crisp. Transfer the bacon to a paper towel-lined plate to drain.
In a medium mixing bowl, whisk together the eggs, cream cheese, salt, and pepper until well combined. Add the diced jalapeño and cheddar cheese.
Place one strip of bacon into each of the wells of the prepared muffin tin so that it lines the sides. Fill each well two-thirds of the way full with the egg mixture. Top each muffin with a jalapeño ring.
Bake in the preheated oven for 18 to 20 minutes, until the egg is set. Serve immediately or cool to room temperature before serving or storing.
Pro-tip: Serve with Ranch Dip.
