Jalapeno Eggs

RobsanX

RobsanX

Potato peeler
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Jalapeno Eggs
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Yields: 6 Servings
Ingredients
6 Egg
1 can (4 oz) Jalapeno peppers chopped
1/2 teaspoon Salt
1/2 teaspoon Chili powder
1/4 teaspoon Cumin ground
3/4 cup Cheese grated


 Instructions
Preheat oven to 375°. In a mixing bowl, lightly beat the eggs. Drain the jalapenos, and mix them and the salt, chili powder, and cumin into the eggs. Fill a 6 muffin tin with the egg mixture. Top the cups with grated cheese. Bake for approx. 15 minutes, or until a toothpick inserted comes out clean. Let cool for 15-20 minutes, and remove to a plate. Top with sour cream, salsa, or your favorite topping. Rob Howery
Cuisine : American ​
Main Ingredient : Eggs​

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QSis

QSis

Grill Master
Staff member
Gold Site Supporter
We make these with eggbeaters when we are doing South Beach, but we use chopped ham and green onion.

LOVE the jalapeno idea, Rob!

They reheat very well in the microwave, if you want to make a bunch in advance, and have breakfasts to go during the rest of the week!
 
Keltin

Keltin

New member
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Wow, that is so cool! I'm so making these for the next office breakfast thingy we do every now and then. Thanks!!
 
QSis

QSis

Grill Master
Staff member
Gold Site Supporter
Heyyyyyyyyyyyyyy!!! I'm printing this out to use in my mini muffin tins for munchies with my neighbors in the back '40!

Thanks for bumping it up, Sierra!

Lee
 
Doc

Doc

Administrator
Staff member
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Indeed, thanks for the bump Sierra. I missed this first time around. Looks GREAT Rob. Thanks!!!!! :tiphat: I can't wait to try these. :D
 
Sass Muffin

Sass Muffin

Coffee Queen ☕🌎🦋
Gold Site Supporter
bump!

I made these last summer with black bean salsa.

Man, were they ever good!

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QSis

QSis

Grill Master
Staff member
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That looks like a delicious plating, and a nice change to serve with hot dogs, Sass!

Lee
 
QSis

QSis

Grill Master
Staff member
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Ohhhhhhhhh.

Well, then MY idea to serve the jalapeno eggs with hot dogs is a brilliant one!

:hotdog:

Lee
 
Leni

Leni

New member
I made them for breakfast yesterday. I used Ortega's diced green chilies instead and only about a third of the can. DH and DD don't like hot. I didn't have ground cumin so I used the seeds. I toped them with salsa and sour cream. If I'd had an avocado I would have put a couple of slices on the side. I think I'm going to use more of the chilies next time and cut back just a tad on the cumin. I think that I"ll also add a little more chili powder. Everyone liked it and it is a keeper. :a1:
 
Doc

Doc

Administrator
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Thanks for letting us know Leni. :thumb: DW does not like it hot either but maybe your way will work for her. Worth a try. :thumb: :D
 
Leni

Leni

New member
I would certainly try it Doc. It was very flavorful and by using different herbs the results can be quite different. I used a three cheese Mexican mixture on the top. I think that I'll make it again tomorrow with the changes that I mentioned above. I might even consider a little onion in it, sauteed ahead of course. The next time I might use onion, basil, and parmesan cheese. Maybe a little thyme also. I'm going to have fun with this recipe.
 
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