Egg cups are perfect for a party, a picnic, breakfast or for a snack. You can see that there are endless possibilities. If jalapeños are your thing, this is the right chance for your tongue buds to go crazy. If you get watering eyes just thinking about jalapeños, you could use a regular bell-pepper or olives or any other vegetable. There is also a variation for fish lovers; egg cups with salmon. The nice things about this fluffy Jalapeño-bacon egg cups are that they look good, taste amazing and they are the easiest thing ever to make. All you need is a muffin tin.
This is one of those recipes where you can play around and follow your taste.
Well I followed mine and these are the ingredients that I used:
- 5 eggs (M)
- 1 small onion or ½ of a big onion
- 2 garlic cloves
- 3 Tbsp of coconut milk (in a can, it is creamier)
- ½ bell-pepper
- 2 jalapeños
- 8 slices of bacon or prosciutto
- salt and pepper
Take the eggs out of the fridge and leave them at room temperature for 10-15 minutes. In the meantime wash the veggies, chop the garlic, dice the onion and the bell-pepper and slice the jalapeños.
In a small bowl beat the eggs and combine them with coconut milk, salt and pepper. Turn on the oven to 190º C. The egg cups will be in the oven in 5 minutes. Take a muffin tin (mine has 8 muffin cups) and cover each muffin cup wall with a slice of bacon or prosciutto. No worries if the bacon goes slightly over the edge. Fill each cup with the egg mixture, stopping half a centimetre from the top. Add to each cup the chopped garlic, then onion and bell-pepper and on top of that add the sliced jalapeños.
Place the muffin tin in the oven on the middle rack and bake for 20 -25 minutes.
Serve the Jalapeño-bacon egg cups warm or cold, with some salad on a side. Make this recipe a classic dish and use it for everyday occasions or for a special one.
Enjoy!
