INGREDIENTS

  • 12 slices bacon
  • 10 large eggs
  • 1/4 c. sour cream
  • 1/2 c. shredded Cheddar
  • 1/2 c. shredded mozzarella
  • 2 jalapeños, 1 minced and 1 thinly sliced
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • nonstick cooking spray

DIRECTIONS:

  1. Preheat oven to 375°. In a large skillet over medium heat, cook bacon until slightly browned but still pliable. Set aside on a paper towel-lined plate to drain.
  2. In a large bowl, whisk together eggs, sour cream, cheeses, minced jalapeño and garlic powder. Season with salt and pepper.
  3. Using nonstick cooking spray, grease a muffin tin. Line each well with one slice of bacon, then pour egg mixture into each muffin cup until about two-thirds of the way to the top. Top each muffin with a jalapeño slice.
  4. Bake for 20 minutes, or until the eggs no longer look wet. Cool slightly before removing from the muffin tin.Source: https://www.delish.com/cooking/recipe-ideas/recipes/a54022/jalapeno-popper-egg-cups-recipe/