Description
Savory, spicy, and packed with cheesy jalapeño flavor — these keto jalapeño popper egg bites are a mini frittata-style snack or breakfast treat that’s perfect for meal prep, appetizers, or a high-protein grab-and-go bite!
Ingredients
6 large eggs
¼ cup heavy cream or unsweetened almond milk
4 oz cream cheese, cubed or crumbled
½ cup diced jalapeños (fresh or pickled)
2 tbsp crumbled cooked bacon (optional)
¼ cup shredded mozzarella or cheddar cheese
½ tsp garlic powder
¼ tsp smoked paprika (or chili flakes for extra kick)
Salt and pepper to taste
Optional: chopped green onions or cilantro for garnish
FOR KETO VERSION:
Use full-fat dairy , unsweetened jalapeños , and ensure your bacon is sugar-free . For vegan version, use tofu scramble and nut-based cheeses .
Instructions
Prep the Pan:
Preheat oven to 350°F (175°C) .
Lightly grease a 12-cup muffin tin or line with parchment cups for easy removal.
Make the Egg Mixture:
In a bowl, whisk eggs and heavy cream or almond milk until smooth.
Stir in jalapeños , garlic powder , paprika , salt , and pepper .
Spoon mixture into each muffin cup — about ¾ full .
Add Fillings:
Press a small cube of cream cheese into each cup.
Sprinkle mozzarella cheese and crumbled bacon on top if using.
Bake:
Bake for 18–20 minutes or until egg bites puff up and set in the center.
Let cool slightly before removing from pan and serving warm.
Garnish & Serve:
Top with fresh green onions , cilantro , or a drizzle of balsamic glaze or ranch dressing before enjoying!
- Prep Time: 5 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 12 egg bites
- Calories: 80-100
- Fat: 6g
- Carbohydrates: 2g
- Protein: 6g