Protein-Packed Breakfast Egg Bites

Ingredients

Ingredients

• 10 count large eggs
• 6 oz sugar-free bacon
• 1 cup bell peppers
• 1 cup fresh spinach
• 1 tsp salt and pepper

Instructions

1. Preheat your oven to 350 degrees F and grease a 12-cup muffin tin thoroughly.
2. Cook the bacon in a skillet until crispy, then drain and chop into small pieces.
3. Dice the bell peppers and roughly chop the fresh spinach.
4. Whisk the 10 eggs in a large bowl and season generously with salt and pepper to taste.
5. Distribute the bacon, bell peppers, and spinach evenly among the 12 muffin cups.
6. Pour the whisked egg mixture over the fillings in each cup, filling them about three-quarters full.
7. Bake for 22-25 minutes, or until the eggs are set and slightly golden on top.
8. Remove from the oven and let cool slightly before removing the bites from the tin.
9. Store in an airtight container in the refrigerator for up to 5 days.
10. Reheat 2 egg bites in the microwave for 60-90 seconds when ready to serve.

Notes

For easier removal, use silicone muffin liners or a high-quality non-stick muffin pan. You can also whisk in a splash of heavy cream or cottage cheese for an even fluffier texture.