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Breakfast - Holiday
Cheesy Jalapeno Egg Muffins
There's muffin more delicious than these cheesy jalapeno egg muffins!
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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.
![](/assets/images/egg-carton.png)
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