Jalapeño Popper Egg Bites (easy freezer prep!)
This is 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 and cream cheese- you will want to make a large batch of these for your freezer.
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
Freezer Instructions: let the muffins cool completely, then spread out on a sheet pan to flash freeze for 1 hour. Remove from freezer, wrap individually (if going to keep in freezer longer than 1 month), and then add to a gallon freezer bag.
Just warm in microwave for about 1 minute from frozen to enjoy for a quick breakfast (unwrap first).
Egg Bites can be kept in airtight container in refrigerator for up to 4 days.
Nutrition information is an estimate and will vary based on brands and ingredients used
Nutrition
Serving: 1muffinCalories: 95kcalCarbohydrates: 1gProtein: 7.6gFat: 7gSaturated Fat: 3.7gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 1.5gCholesterol: 185mgSodium: 254mgSugar: 0.3g
Tried this recipe?Let us know how it was!