Breakfast - Holiday
Cheesy Jalapeno Egg Muffins
There's muffin more delicious than these cheesy jalapeno egg muffins!
Yields 12 Serving
Prep + Chill Time
20min
Cook Time
20min
Total Time
40min
Get ready for a flavor fiesta with our Cheesy Jalapeno Egg Muffins! These babies bring the heat with a spicy kick of jalapeno.
Ingredients
- 10 large Rosemary Farm eggs
- 1 tsp. salt
- 1 tsp. garlic powder
- ¼ tsp. pepper
- 2 jalapenos, 1 minced and 1 thinly sliced, divided
- 2 oz. cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup cooked bacon, chopped
Instructions
- 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.
Tips
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.
View Our Blog
Check out our blog to learn more about our process, our partners, and the great eggs we produce.