Makes 6 Servings
1 Serving = 2 Muffins
Macros: Protein 20g | Fat 5g | Carb 5g
1 teaspoon olive oil
1 shallot, chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 cup raw spinach, chopped
1 teaspoon salt
Pinch of pepper
12 egg whites
1 package turkey bacon
1) Preheat oven to 350 degrees. Spray a muffin pan with cooking spray and set aside.
2) Heat oil in a pan over medium heat. Add the shallot and bell pepper to the pan and sprinkle with a pinch of salt and pepper. Cook for 3-5 minutes until soft.
3) Add the garlic and cook for another minute. Turn off the heat and add the spinach. Stir to combine, then set aside.
4) In a separate bowl whisk together the eggs, 1/2 teaspoon salt and pinch of pepper. Pour the egg mixture into each cup until ½-¾ full. Bake for 20-25 minutes. Store in the fridge and enjoy all week long!
For the turkey bacon:
Line a sheet pan with parchment paper and lay the turkey on the sheet pan. Bake at 375 for 15-20 minutes or until desired amount of crispiness.