Spicy Jalapeno Popper Egg Cups
Wake up your taste buds with these creamy, protein-packed Jalapeno Popper Egg Cups! Perfect for meal prep, these portable bites deliver the fiery kick of jalapeños, crispy bacon, and a decadent cheddar-cream cheese swirl. Gluten-free, keto-friendly, and ready in 30 minutes – say goodbye to boring breakfasts!

Yield
12 egg cups
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
Quantity | Ingredient | Prep Notes |
---|---|---|
12 strips | Bacon | Par-cooked, semi-crisp & pliable |
8 large | Eggs | |
4 oz | Cheddar Cheese | Freshly grated |
3 oz | Cream Cheese | Softened at room temperature |
4 medium | Jalapeños | De-seeded, finely chopped (save 1 for garnish) |
½ tsp | Garlic Powder | |
½ tsp | Onion Powder | |
To taste | Salt & Black Pepper | |
1 tbsp | Bacon Fat (reserved) | From par-cooking bacon |
Step-by-Step Instructions
1. Prep & Preheat
“Avoid lumpy eggs: Soften cream cheese first!”
- Preheat oven to 375°F (190°C).
- Grate cheddar, chop jalapeños (reserve 1 for rings), and par-cook bacon until pliable. Reserve bacon grease.
2. Whip the Filling
Cream cheese = velvety texture.
- In a bowl, mix eggs, softened cream cheese, 1 tbsp bacon fat, garlic powder, onion powder, salt, and pepper with a hand mixer until smooth.
- Fold in chopped jalapeños (not the rings).
3. Assemble the Cups
Never overfill!
- Grease a 12-well muffin tin generously.
- Line each well with 1 bacon strip (forming a circle).
- Pour egg mixture only ½ to ⅔ full (they rise!).
- Top with cheddar cheese and 1 jalapeño ring.
4. Bake & Cool
Patience prevents collapse.
- Bake 20–25 minutes until puffed and golden.
- Cool 10 minutes in the tin (they’ll deflate slightly).
- Run a knife around edges to release.
Pro Chef Secrets
- Bacon Hack: Microwave bacon for 2-3 minutes to par-cook quickly.
- Smooth Filling: Ensure cream cheese is at room temperature!
- Spice Control: Wear gloves when chopping jalapeños. For mild heat, remove ALL seeds.
- Storage: Freeze in ziplock bags for up to 1 month. Reheat in air fryer!