Ingredients
Equipment
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Method
- Heat the oven to 350°F. Grease a 12-cup muffin tin generously with butter or cooking spray, or use a silicone muffin pan set on a sheet pan.
- Cook the bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels, then crumble.
- Halve the jalapeños lengthwise, scrape out the seeds and ribs, and dice them finely.
- In a large bowl, whisk the eggs, heavy cream, salt, pepper, and garlic powder just until combined.
- Divide the bacon, jalapeño, and half of the cheddar among the muffin cups. Pour the egg mixture over the top, filling each cup about three-quarters full.
- Drop a small spoonful of softened cream cheese into the center of each cup, then sprinkle with the remaining cheddar.
- Bake 20 to 22 minutes, until the centers are just set and the tops are lightly golden.
- Cool in the pan for 5 minutes, then run a thin knife around each cup and lift them out. Top with green onion and serve, or cool completely for meal prep.
Nutrition
Notes
Net carbs: 3 g per serving of two egg cups (total carbs minus fiber). Store in the fridge up to 4 days or freeze up to 2 months; reheat 30 to 45 seconds in the microwave. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.