10 large eggs
1 tsp. salt
1 tsp. garlic powder
¼ tsp. pepper
2 jalapenos, 1 minced and 1 thinly sliced, divided
2 oz. cream cheese, softened
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
¼ cup cooked bacon, chopped
Preheat oven to 375°F. Prepare a standard muffin tin with nonstick cooking spray.
In a large bowl, whisk together eggs, salt, garlic powder and pepper. Add minced jalapeno, cream cheese, cheddar cheese, mozzarella cheese and bacon.
Divide mixture equally into prepared muffin tin. Top each muffin with a few jalapeno slices.
Bake 20-25 minutes, until eggs are set. Allow to cool slightly, then remove from muffin tin.
Serve and refrigerate leftovers up to 3 days.
To freeze, allow egg muffins to cool completely, then wrap each individually in plastic wrap. Store in the freezer for up to 2 months.
To thaw egg muffins, place in the refrigerator the night before they are needed, and in the morning, warm in the microwave for about 30 seconds or until heated through.