Cheesy Jalapeno Egg Muffins

40 minutes
12 Egg Muffins
Cheesy Jalapeno Egg Muffins
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large eggs
1 tsp.
garlic powder
1 tsp.
¼ tsp.
jalapenos, 1 minced and 1 thinly sliced, divided
cream cheese, softened
2 oz.
shredded cheddar cheese
½ cup
shredded mozzarella cheese
½ cup
cooked bacon, chopped
¼ cup



  1. Preheat oven to 375°F. Prepare a standard muffin tin with nonstick cooking spray.
  2. In a large bowl, whisk together eggs, salt, garlic powder and pepper. Add minced jalapeno, cream cheese, cheddar cheese, mozzarella cheese and bacon.
  3. Divide mixture equally into prepared muffin tin. Top each muffin with a few jalapeno slices.
  4. Bake 20-25 minutes, until eggs are set. Allow to cool slightly, then remove from muffin tin.
  5. Serve and refrigerate leftovers up to 3 days.


Insider Info

To freeze: Allow egg muffins to cool completely, then wrap each individually in plastic wrap. Store in the freezer for up to 2 months.

To thaw egg muffins: Place in the refrigerator the night before they are needed, and in the morning, warm in the microwave for about 30 seconds or until heated through.

Nutritional Info

Per Serving: 1/2 of Recipe

Calories: 120


Total Fat: 9 g

Saturated Fat: 4 g

Cholesterol: 170 mg

Polyunsaturate Fat: 1 g

Monounsaturated Fat: 2 g


Sodium: 320 mg

Carbohydrates: 1 g

Sugar: 0 g

Dietary Fiber: 0 g

Protein: 8 g

Vitamin A: 80 mcg

Calcium: 100 mg

Iron: 0.8 mg

Vitamin D: 0.8 mcg

Folate: 20 mg

Choline: 130 mg

Potassium: 80 mg