Breakfast - Holiday

Cheesy Jalapeno Egg Muffins

There's muffin more delicious than these cheesy jalapeno egg muffins!

Yields 12 Serving
Prep + Chill Time 20min Cook Time 20min Total Time 40min

Get ready for a flavor fiesta with our Cheesy Jalapeno Egg Muffins! These babies bring the heat with a spicy kick of jalapeno.


  • 10 large Dakota Layers 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


  1. Preheat oven to 375°F. Prepare a standard muffin tin with nonstick cooking spray.
  2. In a large bowl, whisk together eggs, salt, garlic powder and pepper. Add minced jalapeno, cream cheese, cheddar cheese, mozzarella cheese and bacon.
  3. Divide mixture equally into prepared muffin tin. Top each muffin with a few jalapeno slices.
  4. Bake 20-25 minutes, until eggs are set. Allow to cool slightly, then remove from muffin tin.
  5. 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.

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