If you are looking for a quick and easy to make breakfast, then this is the recipe for you to try! Not only are they quick to make, but they are also low calorie, low carb, and high in protein! Also, they are great for breakfast on the go! Feel free to freeze or refrigerate them, and then when you are ready to serve just grab one and reheat it!
Ingredients
- 10 large eggs
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3-4 Jalapeño peppers, de-seeded and chopped, plus 12 round slices for topping (if desired)
- ⅓ cup softened cream cheese
- ½ cup grated cheddar cheese
Steps
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Gather your supplies. Take out your 10 eggs, sea salt, black pepper, garlic powder, onion powder, jalapeños, cream cheese, and cheddar cheese. You will also need your measuring cups, measuring spoons, a large bowl, a whisk, a large spoon, a small spoon, a knife, and a muffin tin (with or without silicon liners).
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Preheat the oven to 400°F. Make sure to check and see if you have anything inside the oven before you do so.Advertisement
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Line a 12 count muffin pan with silicone liners or coat the pan with nonstick cooking spray and then set aside. Place your liners into the muffin tin. If you do not have any liners, take any nonstick cooking spray and spray the tin.
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In a large bowl crack the eggs.
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Add in the salt and black pepper.
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Whisk the egg, salt, and black pepper together.
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Add in the garlic powder, onion powder, and cream cheese. Whisk until combined. The mixture may still have some small chunks of cream cheese in it, but it will melt when you cook the muffins.
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Deseed and chop up your jalapeños, and if desired, chop up 12 round slices (the round slices are optional). Rinse off your jalapeños, and then begin to de-seed them. If you want the round slices, make sure to leave one jalapeño. Grab your knife and cut the stems off of the jalapeños. Cut 3 jalapeños lengthwise. After you do that, begin to remove the seeds and membrane with your knife. Then you will chop up the halves into small pieces. Cut the extra jalapeño into 12 circular pieces. Be sure to remove any seeds with a knife.
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Stir in the cheddar cheese and chopped jalapeños with a spoon.
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Pour the batter into the liners or the muffin pan. Use either a measuring cup or a spoon to fill the tin or liner about ⅔ of the way up. Then place one round jalapeño slice on top of each muffin (optional).
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Bake in the oven for 12-15 minutes or until set.
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Remove the muffins and let cool. Then enjoy. Feel free to wrap them up and place them in the fridge or freezer and save them for the week!Advertisement
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Things You'll Need
- Large bowl
- Cutting Board
- Large spoon (for mixing)
- Measuring cups and spoons
- Muffin tin
- Whisk
- Silicone liners (optional)
- Cooking spray (if you do not have liners)
- Oven mitts or gloves
About this article
Thanks to all authors for creating a page that has been read 939 times.
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