Ingredients:

  • 4 rashers Turkey Bacon, cooked until crispy and crumbled
  • 1/2 medium Red Bell Pepper, finely diced
  • 1 cup Fresh Spinach, tightly packed and roughly chopped
  • 1/4 small Onion or Shallot, finely minced
  • 1/4 cup Low-Fat Cheddar or Feta Cheese, shredded or crumbled (optional)
  • 2 cups Liquid Egg Whites
  • 1 tablespoon Low-Fat Milk (or water)
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Dried Oregano or Chives
  • 1/2 teaspoon Salt (Kosher or Sea Salt)
  • 1/4 teaspoon Freshly Ground Black Pepper
  • Cooking Spray or Butter, as needed

Instructions:

  1. Preheat your oven to 350°F (180°C). Cook the turkey bacon until crispy, drain fat, and roughly crumble. Finely dice the bell pepper and mince the onion/shallot. Roughly chop the spinach. Generously grease all 12 cups of the muffin tin using cooking spray or melted butter.
  2. Load the Muffin Cups: Divide the solid ingredients (turkey bacon, bell pepper, onion, spinach, and cheese) evenly among the 12 prepared muffin cups. Press the ingredients slightly down into the base of each cup.
  3. Prepare the Egg Base: In a medium mixing bowl, whisk together the liquid egg whites and milk (or water) vigorously until slightly frothy. Add the garlic powder, oregano, salt, and pepper. Whisk gently until seasonings are fully integrated.
  4. Fill and Bake: Carefully pour the egg white mixture over the fillings in the muffin cups, filling each cup about 3/4 full. Transfer the muffin tin to the preheated oven. Bake for 18 to 20 minutes, or until the cups are set, slightly puffed, and a skewer inserted into the center comes out clean.
  5. Cool and Serve: Remove the tin from the oven and let the egg cups cool in the tin for 5 minutes. Use a thin spatula to loosen them, then transfer them to a wire rack to cool completely before serving or storing.