1/4 cup milk
1/4 cup chopped green onions with tops
1/4 cup (1 oz.) shredded taco OR sharp cheddar cheese
2 tablespoons canned, drained jalapeno pepper slices
1/4 teaspoon baking powder
1/4 teaspoon salt, optional
1/4 cup finely chopped cooked bacon, Italian sausage, OR pepperoni, optional
Additional chopped green onions with tops, optional
Preheat oven to 425ºF.
Generously coat 24 mini muffin cups (1 3/4 x 1-inch) with spray.
Place first six ingredients in blender container along with salt, if desired.
Cover and blend at medium speed until well blended, about 30 to 45 seconds.
Sprinkle bacon evenly in bottom of cups, if desired.
Fill cups about 2/3 full with egg mixture. Sprinkle with additional onions, if desired.
Bake until puffy and lightly browned, about 8 minutes.
Nutritional information per serving of 1/24 recipe using taco cheese without optional ingredients: 23 calories, 1g protein, less than 1g carbohydrate, 2g total fat, 37mg cholesterol, 36mg sodium.