Keto Jalapeño Popper Egg Muffins

Chop the green onions and jalapeño slices.
 

Place the remaining ingredients except for the cheddar in a larger bowl and mix thoroughly with a whisk.

☝︎ The cream cheese will have a hard time mixing with the eggs, so you'll probably have some small pieces of cream cheese in your finished egg mixture.
However, that's not a big deal - in the baked jalapeño popper egg muffins, the cream cheese bits won't be noticeable.
 

Finally, add the green onions and sliced jalapeños to the egg mixture and stir well again.
 

Preheat your oven to 300°F/150°C.
 

Spread your egg mixture over 6 molds of a silicone muffin pan.

☝︎ A silicone muffin pan is especially handy for this recipe because it doesn't need to be greased, it's super easy to clean, and the finished egg muffins can be easily squeezed out of the pan.

Alternatively, you can also use an ordinary muffin pan, but in my experience, it can sometimes be a bit more time-consuming to clean.
 

Spread the grated cheddar on your egg muffins before putting them in the oven.
 

Bake your egg muffins for about 25 minutes in your preheated oven.
 

Enjoy the keto jalapeño popper egg muffins warm or cold.
 

Store the egg muffins in an airtight container in your fridge and consume them within 4 days.

Tip: These egg muffins are great as a meal prep breakfast idea!