Jalapeño Popper Cups are the perfect high-protein, low-carb breakfast for keto lovers who enjoy a little kick. These egg muffins combine spicy jalapeños, creamy sour cream, and melty mozzarella for a cheesy bite-sized breakfast that’s perfect for on-the-go meals or weekend brunches.
Why You’ll Love These Keto Poppers
These are gluten-free, grain-free, and under 1g of net carbs per serving. Plus, they’re great for batch cooking and reheat beautifully.
📊 Nutrition Per Serving
- Calories: 93
- Total Fats: 6.7g
- Saturated Fats: 2.6g
- Cholesterol: 190mg
- Sodium: 90mg
- Total Carbohydrates: 0.9g
- Dietary Fiber: 0.1g
- Total Sugars: 0.5g
- Protein: 7.3g
Ingredients (Makes 10 Cups)
- 2 jalapeños, thinly sliced
- 1 cup shredded mozzarella cheese
- ¼ cup sour cream
- 10 large eggs
Directions
- Preheat oven to 375°F (190°C).
- In a large bowl, beat the eggs with sour cream, shredded cheese, and sliced jalapeños.
- Grease a muffin tray with cooking spray.
- Pour the egg mixture evenly into 10 muffin cups.
- Bake for 20 minutes, or until tops are golden brown and centers are set.
- Cool slightly, then serve warm and spicy!
Tips & Variations
- Use pickled jalapeños for a tangy twist.
- Add chopped cooked bacon for extra flavor and fat.
- Use silicone muffin liners for easy cleanup.
Pair These With:
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