1 tablespoon finely chopped jalapeños (add less or more depending on your spice level)
1/4 teaspoon salt
thinly sliced jalapeños , for topping (optional)
1. Preheat oven to 350 degrees F. Spray a standard muffin pan with non-stick cooking spray and set aside.
2. Combine all ingredients (except sliced jalapeños reserved for topping) in a large bowl, stir well until thoroughly combined. Pour about 1/4 cup measure mixture into the prepared muffin pan (fills 9 cups). Chopped chicken and cheese tends to settle down, so try to scoop from the bottom of the bowl, each time. Place sliced jalapeños on top (if using).
3. Place pan in the middle rack of the oven, bake for about 18 minutes until puffed and a toothpick inserted in the middle of a cup comes clean.
4. Place pan a wire rack to cool. Serve egg cups hot, warm or at room temperature (gently run a thin knife around each cup to loosen from pan).