Step-by-Step Guide to Cook Appetizing Jalapeno popper egg muffins

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a distinctive dish, Jalapeno popper egg muffins. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Jalapeno popper egg muffins Recipe. Jalapeno egg muffins are packed with protein, low carb and keto friendly. PIN HERE for later and follow my boards for more recipe ideas.

You can cook Jalapeno popper egg muffins using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Jalapeno popper egg muffins

1. It’s 4 of large eggs.
2. Prepare 1-2 of jalapeno peppers.
3. It’s of Garlic and herb seasoning.
4. Make ready of Low fat cheese.
5. Prepare of Salt.
6. Take of Pepper.
7. Take of Plain Greek yogurt.
8. Take Can of sub garlic n herb seasoning for the following (to taste).
9. It’s 1-2 of whole garlic minced.
10. It’s of Basil.
11. Make ready of Thyme.

Jalapeño Popper Egg Cups - a healthy breakfast twist on the classic appetizer made with cheese, bacon and jalapeno peppers.Jiffy Corn Muffin Mix makes amazing Jalapeno Corn Muffins.These easy, quick Mini Jalapeño Popper Corn Muffins have a burst of cream cheese Simply add egg and milk to the muffin mix, then blend in some fresh jalapeno and cheddar cheese.We pop in a little cream cheese for a surprise.

Jalapeno popper egg muffins step by step

1. Preheat oven to 400..
2. Crack 4 eggs in bowl. Scramble well. Mix in seasoning, diced jalapenos, salt, and pepper..
3. Spray muffin pan with non stick spray. Fill muffin cups half way with egg mixture. Top with low fat cheese. Bake 10-12 minutes or until eggs are cooked. Serve with Greek yogurt drizzled over top. If you wish to store these, be sure they are completely cooled prior. 4 eggs will make 6-8 muffins. Great for weekly meal prep!!.

These egg cups will definitely spice up your morning routine.So simple to make for a crowd and even make great leftovers!Make your mornings a little easier.

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