Ingredients
| large eggs |
10
|
| salt |
1 tsp.
|
| garlic powder |
1 tsp.
|
| pepper |
¼ tsp.
|
| jalapenos, 1 minced and 1 thinly sliced, divided |
2
|
| cream cheese, softened |
2 oz.
|
| shredded cheddar cheese |
½ cup
|
| shredded mozzarella cheese |
½ cup
|
| cooked bacon, chopped |
¼ cup
|
Directions
- Preheat oven to 375°F. Prepare a standard muffin tin with nonstick cooking spray.
- In a large bowl, whisk together eggs, salt, garlic powder and pepper. Add minced jalapeno, cream cheese, cheddar cheese, mozzarella cheese and bacon.
- Divide mixture equally into prepared muffin tin. Top each muffin with a few jalapeno slices.
- Bake 20-25 minutes, until eggs are set. Allow to cool slightly, then remove from muffin tin.
- 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