INGREDIENTS
12 slices bacon
10 large eggs
1/4 c. sour cream
1/2 c. shredded Cheddar
1/2 c. shredded mozzarella
2 jalapeños, 1 minced and 1 thinly sliced
1 tsp. garlic powder
kosher salt
Freshly ground black pepper
nonstick cooking spray
DIRECTIONS
- Preheat oven to 375°.
- In a large skillet over medium heat, cook bacon until slightly browned but still pliable. Set aside on a paper towel-lined plate to drain.
- In a large bowl, whisk together eggs, sour cream, cheeses, minced jalapeño and garlic powder. Season with salt and pepper.
- Using nonstick cooking spray, grease a muffin tin. Line each well with one slice of bacon, then pour egg mixture into each muffin cup until about two-thirds of the way to the top. Top each muffin with a jalapeño slice.
- Bake for 20 minutes, or until the eggs no longer look wet. Cool slightly before removing from the muffin tin. Serve.
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CL::JG
