Jalapeño popper egg bites are a quick, low carb, flavorful egg muffin. As someone who owns a freezer meal business- I KNOW these freeze well. I actually have made these for my customers- and plan to keep them on that rotation. With only 1 gram of carb per muffin, and excellent flavor from the jalapeños, bacon and cream cheese- you will want to make a large batch of these for your freezer.
Even my picky kids (5 and under) ate them pretty well! (some picked out the jalapeño)– however I recommend tater tot egg muffins for kiddos.
What I like about these jalapeño egg bites
- sooo freezer friendly – a quick breakfast short cut. And being a freezer meal business owner, you know this is a PRIORITY for me!
- Flavorful. The cream cheese was a unique ingredient in egg bites, but I think it adds great texture and flavor. Of course, bacon pairs with it too.
- Great macros- 1 G of carbs per muffin?! Plus low calorie and just overall a great protein packed breakfast. I would eat 2 of these muffins per meal or 1 as a snack (or for second breakfast!).
Ingredients
- Eggs – I used our farm fresh eggs. I say to use 10 large eggs- this recipe is forgiving, though. Using my own eggs, some eggs were huge, and others were smaller–it always turns out perfect.
- Bacon – cooked and crumbled. If you need to make the bacon quickly, I just throw it in the microwave for about 3-4 minutes and it makes a great crumbly bacon.
- Jalapeños – the star of the recipe! I deseeded and minced mine with this mincer. “gutting” out the seeds and membranes make the peppers mild.
- Cream Cheese – I have only tried this recipe with full fat.
- Shredded cheddar cheese – or, try Monterrey jack or pepper jack for a fun twist.
- Spices: salt, pepper, onion and garlic powder
Substitutions or Variations
Cheese: try pepper jack or Monterrey jack for a different flavor.
Protein: try different variations of bacon, like pork or beef bacon for a leaner recipe. Or try ham in the recipe.
Veggie boost: Add minced onion instead of onion powder, use canned jalepenos (drained well) instead of fresh, try bell peppers or green chiles. Throw in spinach or mushrooms.
Milder Version: swap jalapeños for green chilies or bell peppers.
How to make these jalapeño egg bites
- Prep Ingredients
Cook and crumble your bacon, mince or dice up the jalapeños, soften the cream cheese. Preheat the oven to 375 F and grease your muffin pan.
- Make the egg mixture
In a large mixing bowl, combine the eggs, spices and softened cream cheese. I use an immersion blender to make sure the cream cheese blends into the mixture nicely BUT try not to blend too long- this will bring too much air into the eggs and they will rise dramatically, then fall back down.
- Layer ingredients in pan
Divide your jalapeños, bacon and cheddar into the muffin pans. You may leave a portion of each ingredient to garnish the tops of the muffins if you wish.
- Add egg mixture and bake!
Divide the egg mixture into the muffin pans.If the mixture has been setting awhile, give it a quick stir to be sure spices don’t settle to bottom of bowl. Bake at 375 F until muffins pull away from pan and are set in middle–about 15-18 minutes. (time varies). Let cool and enjoy!
FAQs
IF you remove the seeds and membranes very well from the jalapeños, the kick is very mild. We are a pretty plain family and even my kids will eat these usually! If you like more heat- keep some seeds in or add red pepper flakes.
YES! Do NOT skip this step–especially if using a non stick pan or they will be impossible to get out. I definitely recommend these silicone muffin pans– they are so much easier to clean, and the eggs pop right out!
Yes, they will be a bit softer in the recipe than the fresh, but work just fine!
Let cool completely after baking, then flash freeze for about 45 minutes to an hour. Then, just transfer to a gallon freezer bag OR for more protection, wrap individually in plastic wrap, then add to freezer bag. Freeze for up to 3 months. Just reheat from frozen for 1-2 minutes in microwave.
Dice the cream cheese small, then soften it. You may use an immersion blender to really blend together with the eggs, but caution to NOT blend too much or the egg will form air pockets that rise way too much.
Eggs naturally puff up when baked. Overmixing can create too many air pockets that cause them to rise, then collapse slightly. This isn’t a taste problem, but can sometimes make them look strange.
Other egg-cellent breakfast recipes!
- tater tot egg muffins in a family favorite that is also freezer friendly.
- simple french toast recipe that also uses up eggs!
- banana oat protein pancakes for a healthier twist- family friendly!
- healthy banana bread also pairs well with eggs for breakfast and uses eggs
- Not my own recipe, but these cottage cheese egg bites look protein-packed and hearty, too!
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I hope you enjoy these jalapeño popper egg bites – Bobbi Jo
Jalapeño Popper Egg Bites (easy freezer prep!)
Equipment
- 1 silicon muffin pan or other muffin pan
- cooking utensils and measurements
- veggie mincer or chopper optional
Ingredients
- 10 large eggs
- 3 jalapeño peppers diced fine (or to your liking)
- 3 oz cream cheese
- 3-4 slices bacon cooked and crumbled (can also use bacon bits – about 1/3 cup, but will be very salty)
- 1/2 cup cheddar cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp minced onion
Instructions
- Preheat your oven to 375 F, spray your muffin pan. In a large bowl, mix your eggs, seasonings and softened cream cheese. The cream cheese can be warmed in the microwave for a few seconds if needed- then, I like to use an immersion blender to mix it well with the eggs (otherwise you can find a few chunks in the batter). If using an immersion blender, try to do the blending as quickly as possible. You don't want too much air getting into the egg mixture- that will lead to a very large rise in your muffins.
- Next, dice your seeded jalapeños very small. ( I use a mincer like this to do mine)Then, divide the jalapeños, crumbled bacon and cheddar cheese into a greased muffin pan. (You may set aside a few crumbles of bacon, etc to garnish the top if you wish.)
- Next, divide your egg mixture into each muffin pan. Then bake at 375 F until muffins are "set" in the middle and pull apart easily from the sides of the pan – about 15 -18 minutes (this will vary by oven!)
- Remove from muffin pan, cool and enjoy!
Notes
Nutrition
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Perfect healthy freezer prep breakfast!