- 4 ounces cheddar cheese
- 3 ounces cream cheese
- 4 medium jalapeño peppers, de-seeded and chopped
- 12 strips bacon
- 8 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Instructions:
- Get all ingredients ready. 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 375°F.
- Par-cook bacon so it’s semi crisp but still pliable. Save bacon grease in the pan.
- 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. Oh! This is the reason you only see 4 muffins in the following pictures – I overfilled the first batch of 12 and they turned into Frankenstein muffins.
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