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.