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. 

breakfast, ketogenic

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*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using this product. The entire contents of this website are based upon the opinions of Dr. McAlees, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. McAlees and his community. Dr. McAlees encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

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