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Yields:
2 dz.
Prep Time:
10 mins
Total Time:
55 mins
Cal/Serv:
112
Ready to give your mornings a spicy wake up call? Jalapeño poppers have been given a breakfast makeover with cheesy eggs and wrapped in crispy bacon. Be sure to not overcook your eggs in the skillet as they will continue to cook in the oven! Pulling them off the stove when they are still wet is key.
Have you tried these yet? Let us know how it went in the comments below!
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Ingredients
- 8
large eggs
- 3 Tbsp.
milk
Kosher salt
Freshly ground black pepper
- 1 Tbsp.
extra-virgin olive oil
- 12
jalapeños, sliced lengthwise and seeds removed
- 1 cup
shredded cheddar
- 12
slices bacon, halved
Directions
- Step 1Preheat oven to 400°. In a medium bowl, whisk together eggs and milk. Season with salt and pepper.
- Step 2In a medium skillet over medium heat, heat oil. Add eggs and use a rubber spatula to scramble eggs until barely set but still wet. Spoon scrambled eggs into jalapeño halves and place on a large baking sheet.
- Step 3Top with cheese and wrap a piece of bacon around each jalapeño.
- Step 4Bake until cheese is melty and bacon is crispy, 30 to 35 minutes.
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