Jalapeño Popper Breakfast Muffins

Everybody needs a good kick in the morning. Whether that’s a jolt of caffeine from espresso, a cold shower to wake you up faster, or a literal kick to get you out of bed…mornings are rough. Not everyone is pleasant and perky by their own accord at 6:00 am (or 4 am, which is when most of my coworkers come in).

In fact, I don’t think I’ve one single person that has been able to scamper out of bed everyday like a kid on Christmas morning. When that annoying alarm starts buzzing next to your ear, it’s just another reminder that yet again you have to do this whole “adult” thing for another day.

By the way, is anyone as tired of the iPhone alarm sound as I am? Ugh. It’s starting to get repulsive.

When I think of a morning kick in the butt, I think coffee. Sometimes it’s just not enough though, you know? So I started experimenting with kicking my breakfasts up a notch. Heavy-handed douses of hot sauce on top of eggs have become the norm in my world. If you have a Trader Joe’s in your hometown, I suggest running down there and picking up a bottle of Green Dragon hot sauce ASAP. That stuff is like a fountain of spicy goodness.

Instead of just laying it down with the hot sauce this weekend, I decided to get things going even more: fresh jalapeños. They’re not the most spicy things in the world, but they sure pack a punch. I found a recipe that was both keto-friendly and extra-delicious and went to town.

If you know me, you know I love jalapeño poppers. I’ve done them a dozen different times and a dozen different ways and I have yet to get burnt out on the little morsels. Peppers, cream cheese, wrapped in bacon—a delicacy of epic proportions. That’s why when I ran across this recipe, I knew it was time. It was time. 

Time to make jalapeno poppers for breakfast.

Now, traditional poppers have cream cheese in them, but I went with sour cream for this recipe because sometimes when cream cheese and eggs mix–the mixture can get a little too cheesecake-y. I definitely did not want that for this breakfast recipe.

You can adjust the heat level to your liking. Like spicy stuff? Keep some seeds in with the peppers. Don’t like it very spicy? Scoop out all of the seeds and the ribs in the peppers. Whatever floats your boat, man.

By the way, these guys are the best for breakfasts-on-the-go. They’re even really good cold!

Jalapeño Popper Breakfast Muffins

• Servings: 4-6
• Time: 30 mins
• Difficulty: Easy
• Print

Spicy, cheesy egg cups with jalapenos wrapped in bacon.

Ingredients

• 2 jalapeño peppers, one sliced and one minced
• 12 strips of bacon
• 10 eggs
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• salt & pepper
• 1 tsp. garlic powder

Directions

1. Preheat oven to 375 degrees. Meanwhile, in a large skillet over medium heat, cook the bacon slightly so it is browned but still pliable. Place on a paper-towel lined plate while mixing up the other ingredients.
2. In a large bowl, whisk together the eggs, cheeses, sour cream, salt and pepper, and minced jalapeno. Whisk until smooth.
3. Spray a 12-tin muffin tin with cooking spray. Once bacon is cool, line each cup with a slice.
4. Pour egg mixture into bacon cups about 2/3 full. Top with a slice of jalapeno.
5. Bake for 15-20 minutes or until the eggs are set and puffy.

Step-By-Step Instructions

Preheat oven to 375 degrees. Meanwhile, in a large skillet over medium heat, cook the bacon slightly so it is browned but still pliable. Place on a paper-towel lined plate while mixing up the other ingredients.

In a large bowl, whisk together the eggs, cheeses, sour cream, salt and pepper, and minced jalapeno.

Whisk until smooth.

Spray a 12-tin muffin tin with cooking spray. Once bacon is cool, line each cup with a slice.

Pour egg mixture into bacon cups about 2/3 full.

Top with a slice of jalapeno.

Bake for 15-20 minutes or until the eggs are set and puffy.