Mexican Jalapeño Popper Egg Cups (No Bread, Low-Carb)

Ingredients

• 8 eggs
• 1 cup spinach(optional)
• 2 jalapeños (finely chopped)
• 120 g cream cheese
• 1/2 cup cheddar cheese (shredded)(optional)
• 1 tbsp lime juice(optional)
• 1/2 tsp garlic powder(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease a muffin tin.

2. 2

   Mix cream cheese with jalapeños, garlic powder, black pepper, and lime juice (if using).

3. 3

   Whisk eggs with salt. Fold in spinach (optional).

4. 4

   Spoon a small amount of egg mixture into each muffin cup, then add a dollop of jalapeño cream cheese filling, then top with remaining egg mixture.

5. 5

   Bake 15–18 minutes until edges are set and centers are just firm.

6. 6

   Cool 5 minutes before removing. Serve warm.