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Bacon, Jalapeno & Cheese Egg Cups

Creamy whipped eggs, pickled jalapenos, bacon and cheddar in corn tortilla lined egg cups.

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WHAT’S GOING ON HERE:

Whole eggs: For this recipe I used both the yolk and the white. Together they make a deeper richer egg. Alternatively this recipe can be made with just egg whites. Just add 3 extra egg whites.

Pickled Jalapenos: Pickled jalapenos give this dish a tangy jalapeno taste. Fresh jalapenos in the little bites can sometimes overwhelm it.

Crispy bacon: Crispy bacon adds salt and a little crunch to the eggs. Add it directly into the cup instead of whisking with the eggs that way the  bacon wont crumble too fine and muck up the eggs.

Cheddar: This recipe uses grated cheddar.  The cheese adds flavor but also structure to the eggs. Use your favorite cheese for this kind of egg cups.

Half/Half: A little cream keeps the eggs from drying in the oven. Egg cups need to be cooked entirely through to give them a higher rise. Undercooked egg cups often sink once cooled.

Corn tortillas: Think of the corn tortillas like a muffin tin. It gives you something to hold onto but its edible! Once the muffin tins are sprayed sticking the tortillas to the tin is super easy. Even if they do tear baking the egg directly in the cup binds everything together. Once baked the tortillas get nice and crispy.

TIPS & TRICKS TO THE BEST BACON, JALAPENO & CHEESE EGG CUPS

cook the bacon: cook the bacon prior to adding the eggs. the cups only cook for 20 minutes. adding the bacon directly into the cups allows for better control of how much bacon goes into each cup.

greasing the pan: grease the pans with cooking spray prior to adding in the tortillas. once the tortillas are placed and lightly pressed into the pan add another light spray over the corn tortillas to get them to kind of stick together.

for a higher rise: whip the eggs really well with the half and half. whipping the egg well and really breaking them down will alow for super tall egg cups. make sure to add the egg cups into a preheated oven. a cool oven wont give the eggs enough heat to rise.

pickled jalapenos: pickled jalapenos are a lot tamer than the fresh, fresh jalapenos tend to takeover. treat the pickled jalapeno exactly like a fresh one. once the pieces are cut to your liking place them directly into the egg cups

prepping the tortillas: to make the corn tortilla nest. cut the tortillas into four even pieces. place the pointed end into the muffin tin followed by two other pieces. don’t worry about getting it all down the egg will help hold the tortillas into place.

SIMILAR INGREDIENTS TO:

  1. SAVORY SPINACH EGG WHITE CUPS
  2. EGG IN A HOLE BAGEL
  3. BARBACOA AND EGG SOPES

ENJOY THIS RECIPE WITH:

  1. TWO LAYER CHEESE STUFFED JALAPENOS & REFRIED BLACK BEAN TOSTADAS
  2. DARK CHOCOLATE & PEANUT OAT CLUSTERS
  3. CRISPY TURNIP HOME FRIES & EGG BREAKFAST TACOS + JALAPENO SALSA

Bacon, Jalapeno & Cheese Egg Cups

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 6

Bacon, Jalapeno & Cheese Egg Cups
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Creamy whipped eggs, jalapenos, bacon and cheddar corn tortilla lined egg cups.

INGREDIENTS

  • 5 Corn Tortillas, each cut into four triangles
  • 3 Bacon Strips, chopped
  • 1/4c Cheddar Cheese, grated
  • 2-3 Pickled Jalapenos, Diced
  • 5 Eggs, large
  • 3Tb Half and Half
  • 1/4tsp Cayenne Pepper
  • 1/2tsp Salt

INSTRUCTIONS

  • Spray the muffin tins with cooking spray.
  • Take three pieces of the corn tortillas. Lay once piece with the pointed end down.
  • Fan the last two pieces and form a cups.
  • Repeat for the remaining cups. Once all the cups are made lightly spray with a little more cooking spray.
  • Distribute the jalapenos, eggs and cheese evenly between each cup.
  • In a bowl, whisk together eggs, half and half, cayenne and salt.
  • Pour the whisked eggs into each cup.
  • Preheat oven to 365F.
  • Once the oven has preheat place the muffin tins into the oven and bake for 20 minutes.
  • Once the eggs are lightly brown and have a nice rise. Remove from the oven and serve.
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