Jalapeno Popper Egg Cups
12 strips Turkey Bacon
8 large Eggs
4 oz. Raw Cheddar Cheese
3 oz. Grass-fed Cream Cheese
4 medium Jalapeno Peppers, de-seeded and chopped
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
Salt and Pepper to Taste
Measure out all cheese and grate as needed.
Prep the jalapenos by seeding and chopping them.
Save 1 jalapeno that you can cut into rings as a garnish for the top.
Preheat oven to 375F.
Using a hand mixer, mix together eggs, cream cheese, chopped and seeded jalapeno peppers, leftover bacon grease, garlic powder, onion powder, and salt and pepper to taste.
Grease wells of muffin tin, then place par-cooked bacon around the edges.
Pour egg mixture into the wells of the muffin tin. Make sure you only go about half-way to 2/3 way up as they rise quite a lot.
Add cheddar cheese on the top of the muffin, then a jalapeno. Cook at 375F for 20-25 minutes.
Once cooked, remove from the oven to let cool.
They will slowly deflate and give you a great treat.