introduction
These Easy High Protein Jalapeno Popper Egg Muffins make a quick, filling breakfast. They cook fast and you can eat them all week. If you want another high-protein jalapeno idea, try this high-protein jalapeno popper chicken salad for a different meal.
why make this recipe
You make this recipe because it is fast, high in protein, and easy to eat on the go. It uses simple ingredients and needs little prep. The jalapeno gives a nice kick and the cheese adds flavor.
how to make Easy High Protein Jalapeno Popper Egg Muffins
Ingredients :
6 large eggs, 1 cup shredded cheese (cheddar or a blend), 1/2 cup cooked and crumbled bacon, 1/4 cup chopped jalapenos (fresh or pickled), 1/4 cup diced green onions, Salt and pepper to taste, Cooking spray or oil for muffin tin
Directions :
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray.
- In a large bowl, whisk together the eggs, salt, and pepper.
- Stir in the cheese, bacon, jalapenos, and green onions until evenly mixed.
- Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until the muffins are set and lightly golden.
- Allow to cool slightly before removing from the tin.
- Store in the fridge for an easy breakfast option.
For another egg and jalapeno twist, you can read this deviled eggs with jalapenos recipe for more ideas.
how to serve Easy High Protein Jalapeno Popper Egg Muffins
Serve warm or cold. They go well with a side salad, toast, or fresh fruit. You can top them with a little salsa or extra green onion. Serve them with plain yogurt or a light cream cheese dip for milder heat. For a party, place them on a platter with toothpicks and pair with other egg bites like deviled eggs with jalapenos.
how to store Easy High Protein Jalapeno Popper Egg Muffins
Cool the muffins to room temperature. Put them in an airtight container and store in the fridge for up to 4 days. Reheat in the microwave for 20-30 seconds or in a 300°F oven until warm. You can freeze them for up to 2 months; wrap each muffin or place parchment between layers in a freezer-safe bag.
tips to make Easy High Protein Jalapeno Popper Egg Muffins
- Use a non-stick or well-greased muffin tin to remove muffins easily.
- Drain pickled jalapenos well to avoid extra liquid.
- Mix fillings evenly so each muffin has bacon and jalapeno.
- Do not overfill the cups; fill about 3/4 full to avoid spillover.
- Let them cool a few minutes before removing to keep their shape.
variation (if any)
- Make them spicier with more jalapeno or add a pinch of cayenne.
- Swap bacon for cooked sausage or diced ham.
- Use pepper jack or a spicy cheese blend for extra heat.
- Add chopped bell pepper or spinach for more veggies.
FAQs
Q: Can I use egg whites only?
A: Yes. Use about 1.5 cups of egg whites in place of 6 whole eggs. Bake the same time but check doneness.
Q: Can I make these ahead for the week?
A: Yes. Store in the fridge up to 4 days or freeze for longer. Reheat before eating.
Q: What if I do not like spicy food?
A: Use fewer jalapenos or remove the seeds and ribs for milder heat. You can also use mild green bell pepper.
Q: Can I make these dairy-free?
A: Yes. Use a dairy-free shredded cheese or skip the cheese and add more herbs and cooked veggies.
Conclusion
If you want the original recipe and another simple guide, see the full Jalapeno Popper Egg Muffins recipe at Jalapeno Popper Egg Muffins – Easy Peasy Meals.
Print
Easy High Protein Jalapeno Popper Egg Muffins
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: High Protein
Description
These Easy High Protein Jalapeno Popper Egg Muffins make a quick, filling breakfast packed with flavor and protein.
Ingredients
- 6 large eggs
- 1 cup shredded cheese (cheddar or a blend)
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped jalapenos (fresh or pickled)
- 1/4 cup diced green onions
- Salt and pepper to taste
- Cooking spray or oil for muffin tin
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray.
- In a large bowl, whisk together the eggs, salt, and pepper.
- Stir in the cheese, bacon, jalapenos, and green onions until evenly mixed.
- Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until the muffins are set and lightly golden.
- Allow to cool slightly before removing from the tin.
Notes
Serve warm or cold. They pair well with a side salad or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 150mg
Keywords: egg muffins, high protein, jalapeno poppers, quick breakfast, meal prep