Jalapeno popper frittata muffins
- 8 bacon strips
- 2 jalapeno peppers
- 2 oz monterey jack cheese
- 6 eggs
- ⅓ cup cream cheese
Preheat oven to 375 degrees F.
Place bacon in a skillet over medium-high heat. Cook, flipping occasionally, until bacon is browned but not fully cooked, about 5 minutes. Transfer to a plate lined with paper towels.
While bacon cooks, de-seed and mince jalapeno pepper. Grate jack cheese.
Grease 8 cups of a muffin tin(s). Line each cup with one slice on bacon, so that it forms a circle around the sides.
In a bowl, whisk eggs and cream cheese together until smooth. Add minced jalapeno pepper and season with salt and pepper.
Pour egg mixture into the prepared muffin cups. Sprinkle each with jack cheese.
Bake 20 minutes, or until tops or golden and egg has set. Enjoy 2 frittata muffins per serving.