Baked Jalapeno Popper Egg Bites
Egg bites loaded with fresh jalapenos, cream cheese, and Monterey Jack in the style of jalapeno poppers, batch-baked for a Mexican high-protein breakfast.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 180°C (350°F). Grease a 6-hole muffin tin with olive oil, using 4 holes. Seed and finely dice 1–2 fresh jalapenos. Slice 1 spring onion. Grate 64g Monterey Jack cheese. Whisk 4 eggs with 60ml milk, then whisk in softened 60g cream cheese in small spoonfuls until mostly smooth. Whisk in 10g ground flaxseed, 6g chia seeds, smoked paprika, garlic powder, salt, and pepper. Fold in jalapenos, spring onion, coriander, and two-thirds of the Monterey Jack.
Bake
Divide mixture evenly between 4 muffin holes, filling three-quarters full. Top each with remaining Monterey Jack. Bake at 180°C for 20–22 minutes until tops are set, golden, and a skewer inserted comes out clean.
Rest
Cool egg bites in the tin for 10 minutes. Run a knife around each bite and lift onto a cooling rack. Cool fully before portioning.
Plate
Portion cooled egg bites into 2 airtight containers with 2 bites each. Refrigerate up to 4 days. Reheat 2 bites in the microwave for 45 seconds or in the oven at 160°C for 5 minutes, and serve with fresh salsa or sliced avocado.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.