JALAPENO POPPER EGG CUPS #HEALTHYFOOD #POPPER

My better half and I have been on a genuine jalapeno popper gorge throughout the previous couple of weeks. We adore the zesty, smooth, and great flavors that join new jalapenos. Include some cheddar, cream cheddar, and a touch of flavor in there – and you have yourself a genuine keto hit.

We go out a ton in the mornings and expedite breakfast with ourselves to eat the-go. The peculiar gazes and odd looks we get from individuals while we're eating bacon wrapped jalapeno poppers for breakfast are extremely valuable, however we had a far and away superior thought. Why not join one of our preferred dishes into an egg biscuit we can without much of a stretch eat and not look so odd?

Anyway, the flavor of these little egg cups are simply incredible. On the off chance that you're a devotee of jalapeno poppers, at that point help yourself out these an attempt. They're the perfect measure of warmth, the appropriate measure of cheddar to adjust it, and afterward bacon to truly take it up an indent. All settled inside a phenomenal egg biscuit to effortlessly take with you anyplace!

The Preparation:

• 4 ounces cheddar cheese
• 3 ounces cream cheese
• 4 medium jalapeño peppers, de-seeded and chopped
• 12 strips bacon
• 8 large eggs
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste

The Execution:

• Preheat oven to 375F. Par-cook bacon so it's semi crisp but still pliable. Save bacon grease to add to mixture.
• Use a hand mixer, to mix all the other ingredients (except cheddar and 1 jalapeno) together.
• Grease wells of muffin tin, then place par-cooked bacon around the edges.
• Pour egg mixture into the wells of the muffin tin. Don't overfill.
• Add cheddar cheese on the top of the muffin, then a jalapeno ring. Cook at 375F for 20-25 minutes.
• Once cooked, remove from the oven to let cool.

For more detail :http://bit.ly/2GrQphk

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