Mexican · Breakfast
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.
$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
385Calories
22gProtein
28gFat
8gCarbs
2gSugar
3gFiber
520mgSodium
185mgChol
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Instructions
1
Prep
Preheat oven to 180°C (350°F). Grease a 12-hole muffin tin with olive oil, using 4 holes. Seed and finely dice 1–2 fresh jalapenos. Slice 1 scallion. 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, scallion, coriander, and two-thirds of the Monterey Jack.
2
Bake
Divide mixture evenly between 4 muffin holes, filling three-quarters full. Top each with remaining Monterey Jack. Bake at 180°C for 20–23 minutes until tops are set, golden, and a skewer inserted comes out clean.
3
Rest
Cool egg bites in the tin for 8 minutes. Run a knife around each bite and lift onto a cooling rack. Cool fully before portioning.
4
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 40 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 60ml (1/4 cup) whole milk
- 60g (2.1 oz) full-fat cream cheese
- 64g (2.3 oz) Monterey Jack cheese
- 1-2 fresh jalapeno peppers
- 1 scallion
- 10g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 1 tsp fresh coriander leaves
- 0.25 tsp smoked paprika
- 0.25 tsp garlic powder
- 0.25 tsp fine sea salt
- pinch of cracked black pepper
- 1 tsp extra-virgin olive oil