Cheesy Jalapeno Breakfast Egg Muffins
Ingredients
Instructions
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Preheat oven to 375°F. Prepare a standard muffin tin with nonstick cooking spray.
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In a large bowl, whisk together eggs, salt, garlic powder and pepper. Add minced jalapeno, cream cheese, cheddar cheese, mozzarella cheese and bacon.
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Divide mixture equally into prepared muffin tin. Top each muffin with a few jalapeno slices.
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Bake 20-25 minutes, until eggs are set. Allow to cool slightly, then remove from muffin tin.
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Serve and refrigerate leftovers up to 3 days.
Pro 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.
