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Six Jalapeño Popper Egg Bites with bacon, melted cheddar cheese, jalapeños, and green onions arranged on a matte black plate with fresh jalapeño peppers on a rustic wood background.

Jalapeño Popper Egg Bites

Nesting Lane
Jalapeño Popper Egg Bites are an easy high protein breakfast with creamy, cheesy flavor and a little heat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American
Servings 6

Equipment

Standard 12-cup muffin pan
Large Mixing Bowl
Whisk
Cutting Board
Sharp Knife
Large Skillet
Wooden Spoon

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

Serving Size: 2 Egg Bites

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

Calories: 187kcalCarbohydrates: 3gProtein: 16gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 265mgSodium: 345mgPotassium: 164mgFiber: 0.1gSugar: 2gVitamin A: 542IUVitamin C: 0.4mgCalcium: 143mgIron: 1mg
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