Low Carb Jalapeno Popper Egg Cups

12 cups
23 min

Spice up your breakfast routine with these low carb Jalapeno Popper Egg Cups! Full of salty bacon, cheddar cheese, and creamy eggs, your breakfast routine just got kicked up a level!

Recently, I've discovered the magic that are egg cups. The possibilities are endless, they are super easy to make, and they taste delicious, not to mention they are low carb! Make them on the weekend and eat them throughout the week. Give these Spinach and Feta Egg Cups a try too!

Why You Should Make This Recipe

Life gets pretty crazy, right? I don't know about you, but I am constantly trying to make mornings easier before everyone heads out the door. That's why I love egg cups! I can make them ahead of time, and then reheat them for 60-90 seconds, easy peasy!

  • No equipment required!- No need to break out the stand mixer or hand mixer! The eggs are whisked by hand and poured into the muffin tins.
  • They are a great twist on breakfast!- If you are a spicy fan, you'll love these! There's only so much plain old scrambled eggs one can eat.
  • They keep all week!- Make them on a Sunday and eat them for breakfast throughout the week.

What's In These Egg Cups?

A classic jalapeno popper is a jalapeno stuffed with bacon, cream cheese, and cheddar. In this recipe, the egg mixture is replacing the creamy cream cheese but you are still getting the saltiness of the bacon and the cheesiness of the cheddar cheese.

  • Jalapenos- 2 is plenty for this recipe
  • Eggs- You'll need 8 eggs
  • Milk- This helps the eggs stay nice and fluffy when we whisk them up.
  • Cheddar Cheese- Adds creaminess, and are eggs really complete without cheese?
  • Bacon- You'll need four slices cooked up crispy.

Equipment You'll Need

  • Mixing Bowls
  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • Muffin Tin

Step By Step Photos
How To Make These Jalapeno Popper Egg Cups

  1. Preheat the oven to 375 degrees.
  2. Grease a muffin tin really well with butter or cooking spray.
  3. Chop the jalapenos (discard the seeds to make these less spicy) and bacon.
  4. Add the chopped jalapenos, bacon, and cheddar cheese to the muffin tins.
  5. In a large bowl, crack the eggs. Add the milk and salt and pepper to the bowl and mix well for 1 minute. At this point, you want to get a lot of air into the eggs to get them light and airy.
  6. Pour the egg mixture evenly over the jalapenos and bacon in the muffin tins.
  7. Bake for 15-18 minutes, depending on your oven, until the egg cups are completely set. The egg cups with rise significantly in the oven and the fall once they are cooled.

How Spicy Are These Eggs?

They can be quite spicy. It depends on the jalapenos. I've found that each jalapeno is a little different. If you want to avoid the spice in the jalapenos, make sure to discard the white insides and the seeds of the jalapenos. Sweet mini peppers would be a perfect substitute if you want to avoid the heat all together.

What Can I Serve These With?

These are great plain, or heat them up and serve them with a side of avocado to subdue the heat a little bit. Serve them in an English muffin for a quick and easy breakfast sandwich or a tortilla for a breakfast burrito!

What Are Variations of This Recipe?

  • Egg whites or egg substitute could easily replace the eggs. The egg substitute would be a one to one substitution. Use ten egg whites instead of eight eggs.
  • Turkey bacon or Canadian bacon can be used instead of bacon.
  • 2% milk, almond milk, or soy milk can be used instead of whole milk.
  • No cheddar cheese? Monterey jack would up the heat if you're really feeling spicy! Colby jack, white cheddar, or even American would all be great in this recipe.
Helpful Tips

The eggs want to stick to the muffin tins, so really grease the muffin tins as well as you can. Cooking spray works great, but butter would work as well. You could also put the mixture into silicone muffin liners to make sure they are easily removed from the muffin tins. Allow the eggs to cool slightly before taking them out of the muffin tins. Take a butter knife and move it along the outside of each of the muffins to release them slightly from the muffin tin.

Frequently Asked Questions

Can I freeze these?

Definitely! Freeze them individually that way you can easily defrost one at a time for breakfast. Place them in an air tight container and freeze them for three months.

How long will they last in the refrigerator?

These will keep up to five days in the refrigerator. Microwave them for 60-90 seconds or pop them in the toaster oven for the same amount of time.

Are these cups Keto friendly?

With only 1 gram of carbs per cup, they are totally keto friendly!

More Recipes You Might Enjoy

Did you give this Jalapeno Popper Egg Cups a try? I’d love to hear from you! Give me a shout on Instagram or Facebook and share this recipe on Pinterest! And don't forget to check out some other drool worthy recipes below! Thanks for sharing this journey with me and enjoy these delicious recipes!

  • Buffalo Chicken Stuffed Zucchini
  • Taco Stuffed Peppers
  • Instant Pot Chicken Pesto Pasta
  • Nutella Zucchini Bread
  • Broccoli Cheddar Quiche with Tortilla Crust
  • 10 Minute Tuscan Tortellini Salad
  • Sheet Pan Buffalo Chicken Quesadillas
  • Light and Crisp Sourdough Waffles

Pumpkin Soda Bread

Sourdough Pumpkin Waffles

Pumpkin Sourdough Muffins

Spinach and Feta Egg Cups {EASY!}

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📖 Recipe
Low Carb Jalapeno Popper Egg Cups
Recipe details
  • 12  cups
  • Prep time: 5 Minutes Cook time: 18 Minutes Total time: 23 min
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  • 8 Eggs Large
  • 1/2 cup Whole Milk
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 4 slices Bacon
  • 2 Jalapenos Diced
  • 1/2 cup Cheddar Shredded

Preheat the oven to 375°.
Grease a muffin tin well with cooking spray.
Chop the jalapenos and bacon.
Divide the jalapenos and bacon evenly among the muffin tins. Add the cheddar cheese to each of the muffin tins.
In a large bowl, crack the eggs. Add the milk, salt, and pepper to the bowl and whisk well for one minute. You want to beat as much air as you can into the eggs and milk.
Add the egg mixture to each of the muffin tins. ⅓ measuring cup would work to divide the mixture evenly.
Bake for 15-18 minutes until the egg cups are set and starting to brown slightly. Remove the muffin tin from the oven and allow the egg cups to cool before taking them out of the muffin tin. Enjoy!
  • To ensure the jalapenos aren't too spicy, discard the seeds and white "ribs" of the jalapenos.
  • The egg cups will rise significantly in the oven, and then will fall once they are cooled.
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