Tired of the same old boring breakfast? Let’s kickstart your morning with a pop of flavor! These Jalapeno Egg Poppers are the perfect solution for a speedy, protein-packed, and low-carb meal. Cooked to fluffy perfection in the Instant Pot, they’re loaded with sharp cheddar cheese and a spicy kick from fresh jalapenos. They are an absolute game-changer for meal prep, giving you a delicious grab-and-go option for those hectic weekday mornings. Get ready to fall in love with your new favorite breakfast bite!
Ingredients
• 12 large Eggs
• 1 cup | 113g shredded Cheddar Cheese
• 4 medium Jalapeno Peppers, seeded and finely chopped
• 1 tsp Lemon Pepper Seasoning
• ¼ tsp Garlic Powder
• 1 ½ cups | 355ml Water, for the Instant Pot
Instructions
1. Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet or rack inside.
2. In a medium bowl, whisk the eggs until smooth. Whisk in the garlic powder and lemon pepper seasoning.
3. Gently fold in the shredded cheddar cheese and the chopped jalapenos until just combined.
4. Lightly grease six 4-ounce glass jars. Evenly divide the egg mixture among the jars, filling them about ¾ full.
5. Place the lids on the jars and tighten them just until “fingertip tight.” Do not overtighten, as air needs to escape.
6. Carefully arrange the sealed jars on the rack inside the Instant Pot.
7. Secure the Instant Pot lid and set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 8 minutes.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
9. Carefully remove the hot jars using tongs. Let them cool slightly before serving warm.
Nutritional Information
• Per Serving (1 Jar)
• Calories: 219
• Total Fat: 16g
• Net Carbs: 2g
• Protein: 18g
• Fiber: 4g
Pro Tips
• For easy removal, lightly spray the inside of your jars with cooking spray or wipe with oil before adding the egg mixture.
• Customize your poppers by adding cooked, crumbled bacon, sausage, or diced bell peppers along with the cheese and jalapenos.
• These egg poppers are perfect for meal prep. Store them in the refrigerator for up to 4 days and reheat in the microwave for 30-60 seconds.
• Control the heat by leaving a few jalapeno seeds in for an extra kick, or substitute with a milder pepper like Anaheim for less spice.
FAQ
Q: How long do these egg poppers last in the fridge
A: These Jalapeno Egg Poppers are perfect for meal prep. You can store them in the refrigerator in their jars or an airtight container for up to 4 days. Simply reheat in the microwave for 30-60 seconds for a quick breakfast.
Q: Can I make these egg poppers spicier or milder
A: Absolutely. To increase the heat, leave some of the jalapeno seeds in the mix. For a milder version, you can remove all seeds and membranes or substitute the jalapenos with a less spicy pepper like Anaheim or bell peppers.
Q: What can I use if I don’t have glass jars
A: If you don’t have 4-ounce glass jars, silicone egg bite molds designed for the Instant Pot are a great alternative. Pour the mixture into the molds, cover with foil or the silicone lid, and cook for the same amount of time.
Q: Are these Jalapeno Egg Poppers keto-friendly
A: Yes, with only 2g of net carbs and 18g of protein per serving, these egg poppers are an excellent low-carb and keto-friendly breakfast option to help you start your day.
