2 cups shredded cheddar cheese (200 g), plus more for topping
2 large eggs
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
nonstick cooking spray, for greasing
10 oz cream cheese (285 g)
4 strips bacon, cooked and chopped
4 jalapeñoes, seeded, diced, plus 24 sliced for topping
Nutrition Info
Calories 297
Fat 20g
Carbs 15g
Fiber 0g
Sugar 2g
Protein 13g
How to Make It
1. Step
In a large bowl, combine the bread crumbs, cheddar cheese, eggs, ½ teaspoon of salt, and ½ teaspoon of pepper, and mix well.
2. Step
Grease a 24-cup mini muffin tin with nonstick spray and fill each cup with a heaping tablespoon of the bread crumb mixture. Press into the pan firmly to form wells. Set aside.
3. Step
In another large bowl, combine the cream cheese, bacon, diced jalapeños, the remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper.
4. Step
Preheat oven to 375°F (190°C).
5. Step
Fill the bread crumb wells with a 2 tablespoons of the cream cheese mixture. Top each cup with a bit of shredded cheddar and a jalapeño slice.
6. Step
Bake for 10 minutes, or until the cups are golden brown.
