Preheat oven or air fryer to 375 degrees F. Remove the stems from the jalapenos and slice in half. Scoop out the ribs and seeds.

Stuff each jalapeno slice piece with a few TBS of the cheese and place 2 halves of jalapeno together.

Place about 1/8 pound of leftover shredded ribs in the palm of your hand, and place a stuffed jalapeno in the center. Fold the shredded ribs and around the jalapeno, forming an egg shape.

Wrap with a thin slice of bacon. Secure with a toothpick.

Place onto a baking sheet with rimmed edges (or bacon grease will get everywhere).

Bake the eggs at 375 degrees for 15 minutes, or until the bacon is crispy.

We served ours with my homemade Ranch dressing!