Jalapeño Popper Egg Bites take those familiar cheesy, spicy jalapeño popper flavors and turn them into an easy make-ahead breakfast.
They’ve got bacon, cheddar, cream cheese, and chopped jalapeños baked right into the eggs, so there’s a lot more going on than with a plain egg bite.
They’re creamy, cheesy, a little smoky, and you can control how spicy they are pretty easily. Take out all the seeds and membrane for a milder batch, or leave a little behind if you want more heat.
Cottage cheese is blended into the eggs, but it doesn’t make these taste like cottage cheese. It just helps give them a softer texture. The cream cheese adds even more of that jalapeño popper feel without turning the whole thing heavy.
These are also easy to make ahead. A standard muffin pan makes 12 at once, so breakfast is already sitting in the fridge when the morning gets busy. Two egg bites make one serving with 16 grams of protein.
Why You’ll Love This Jalapeño Popper Egg Bites Recipe
Not Another Plain Egg Bite
Cream cheese, cheddar, bacon, and jalapeños give these plenty of personality. They’re creamy, savory, a little smoky, and just spicy enough to keep breakfast interesting.
Good for Busy Mornings
Make all 12 at once and keep the extras chilled. Breakfast is pretty much handled for the next few days.
Easy to Adjust the Heat
Seed the jalapeños for less heat. Want them hotter? Leave some of the inner membrane attached when chopping the peppers.
High Protein Breakfast
Each two-egg-bite serving has 16 grams of protein, making these a filling option when breakfast needs to last a little longer.
Ingredient Substitutions
Center-Cut Bacon
Regular bacon can be used instead. Cook it until crisp and drain away the extra grease before adding it to the egg mixture.
Reduced-Fat Cheddar Cheese
Regular sharp cheddar works fine if reduced-fat cheese isn’t available.
Fresh Jalapeños
Pickled jalapeños can work in a pinch. Drain them very well and chop them finely before adding them to the egg mixture.
Green Onions
Finely chopped chives can replace the green onions for a milder onion flavor.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
RECOMMENDED TOOL FOR THIS RECIPE
12-Cup Muffin Pan
A standard 12-cup muffin pan makes it easy to bake a full batch of egg bites at once.
Jalapeño Popper Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- nonstick cooking spray
- 4 slices center cut bacon chopped
- 8 large eggs
- 1 cup low-fat cottage cheese
- 2 ounces reduced-fat cream cheese softened
- ½ cup shredded reduced-fat sharp cheddar cheese
- ⅓ cup fresh jalapeño peppers seeded and finely diced
- 2 tablespoon green onions finely sliced
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F. Coat a standard 12-cup muffin pan with nonstick cooking spray.
- Place a large skillet over medium heat. Add the chopped bacon. Cook until crisp.
- Transfer the bacon to a paper towel-lined plate.
- Add the eggs, cottage cheese, cream cheese, garlic powder, onion powder, and black pepper to a large mixing bowl. Whisk until well blended.
- Add the cheddar cheese, diced jalapeños, green onions, and cooked bacon. Stir until evenly mixed.
- Divide the egg mixture evenly between the 12 muffin cups.
- Bake for 20 to 22 minutes, or until the centers are set.
- Place the muffin pan on a wire rack and let cool for 5 minutes.
Notes
Tips and Tricks
Control the jalapeño heat – Most of the heat is in the inner membrane. Remove it along with the seeds for milder egg bites. Soften the cream cheese first – Soft cream cheese blends into the eggs much more easily and keeps large lumps from forming. Dice everything small – Finely chopped jalapeños, bacon, and green onions spread more evenly through all 12 egg bites. Don’t worry about a perfectly smooth mixture – Cottage cheese gives the egg mixture some texture, and small bits are completely fine.Storing and Reheating
Refrigerate – Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freeze – Place cooled egg bites in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat in the microwave – Place 2 egg bites on a microwave-safe plate and heat in short intervals until warmed through.Nutrition
Shop My Kitchen Favorites
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like:
- Jalapeño Popper Egg Bites
- High Protein Tex-Mex Egg Bites
- Tex-Mex Turkey Lettuce Wraps
- Nashville Hot Chicken Sweet Potato Bowl
- Apple Cheddar Chicken Lettuce Wraps
