1. |
Preheat oven to 350 °F (175 °C). |
2. |
Cook bacon in a pan over medium heat only until it's cooked through, but not crispy. About 5 minutes. |
3. |
Spray a muffin tin with non-stick cooking spray and place one piece of bacon in each tin, wrapping it around the outer edges. |
4. |
In a medium bowl, scramble the whole eggs along with the egg whites. Add salt and pepper to taste. Add the chopped red and green peppers, spinach, and diced chicken. |
5. |
Combine thoroughly and then pour the mixture into each of the muffin tins lined with bacon (a soup ladle will transfer the mixture without spilling). |
6. |
Bake until the eggs are fluffy and slightly browned on top, 30 to 35 minutes. |
7. |
Note: top with diced avocado or mix in different ingredients like mushrooms, sausage and onions. |