Breakfast Jalapeño Muffins

AuthorAlbert the FoodieRatingDifficultyIntermediate

Jalapeños poppers aren’t exactly known for being healthy, with the deep frying etc. But they sure taste good. The heat of the jalapeños mixed with the creaminess of the cream cheese and cheese and the saltiness of the bacon make them a classic for a reason. In this breakfast egg muffin, we're taking all the things we love about the flavors of the jalapeños popper, and making a healthy breakfast twist. And with very little prep.

Breakfast Jalapeño Muffins
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Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

INGREDIENTS:

You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe below. If you need to prepare more servings just click on the servings number and select the right amount so you can get the correct ingredients.

 2 Medium jalapeñosDivided
 2 cups Almond flour
 ¼ cup Coconut flour
 2 tsp Baking powder
 ½ tsp Salt
 ½ tsp Garlic powder
 1 ½ cups Shredded cheddar cheeseDivided
 4 Large eggs
 6 tbsp butter, melted
 ¾ cup unsweetened almond milk

DIRECTIONS:

1

Preheat the oven to 325F and line a muffin pan with parchment or silicone liners.

2

Cut 12 thin crosswise slices of jalapeño for the top of the muffins, and finely dice the remaining peppers.

3

In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and garlic powder. Stir in 1 cup of the cheese and the chopped jalapeños.

4

Add the eggs, butter, and almond milk and stir to combine well. Divide the mixture among the muffins cups and top with the remaining cheese and a slice of jalapeno.

5

Bake about 33 Minutes, until the tops are set and just firm to the touch, and a tester inserted in the center comes out clean. Remove and let cool completely in the pan.

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Ingredients

 2 Medium jalapeñosDivided
 2 cups Almond flour
 ¼ cup Coconut flour
 2 tsp Baking powder
 ½ tsp Salt
 ½ tsp Garlic powder
 1 ½ cups Shredded cheddar cheeseDivided
 4 Large eggs
 6 tbsp butter, melted
 ¾ cup unsweetened almond milk

Directions

1

Preheat the oven to 325F and line a muffin pan with parchment or silicone liners.

2

Cut 12 thin crosswise slices of jalapeño for the top of the muffins, and finely dice the remaining peppers.

3

In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and garlic powder. Stir in 1 cup of the cheese and the chopped jalapeños.

4

Add the eggs, butter, and almond milk and stir to combine well. Divide the mixture among the muffins cups and top with the remaining cheese and a slice of jalapeno.

5

Bake about 33 Minutes, until the tops are set and just firm to the touch, and a tester inserted in the center comes out clean. Remove and let cool completely in the pan.

Breakfast Jalapeño Muffins

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