CHEESY JALAPENO BREAKFAST EGG MUFFINS

10 large 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

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.

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.

Calories 120
Total Fat 9 grams
Saturated Fat 4 grams
Cholesterol 170 mg
Poly Fat 1 gram
Mono Fat 2 grams
Sodium 320 mg
Total Carbohydrate 1 gram
Sugar 0 grams
Dietary Fiber 0 grams
Protein 8 grams
Vitamin A 80 mcg
Calcium 100 mg
Iron 0.8 mg
Vitamin D 0.8 mcg
Folate 20 µg
Choline 130 mg
Potassium 80 mg