Preheat the oven to 400°F and line a baking tray with parchment paper. In a mixing bowl, combine the cream cheese, sour cream, and egg until smooth. Fold in the diced jalapeños, bacon crumbles, and garlic powder, mixing thoroughly. Arrange the tortilla scoops with the open side facing up on the prepared baking sheet and fill each with a portion of the cream mixture using a cookie scoop or spoon. Sprinkle grated parmesan evenly over the tops. Bake for 10 to 12 minutes, or until the filling is hot and bubbling. Serve immediately for optimal flavor and texture.