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In the quest for a nutritious breakfast that is both satisfying and flavorful, savory spinach and bacon egg white muffins emerge as a stellar choice. These delightful muffins are not only packed with protein and essential nutrients, but they also offer a burst of flavor that makes mornings something to look forward to. This recipe is particularly appealing for those who seek a low-carb, high-protein meal that can be prepared in advance, allowing for quick and easy breakfasts throughout the week.

Bacon and Spinach Egg White Muffins

Start your day right with Savory Spinach and Bacon Egg White Muffins! These delicious, protein-packed muffins are a perfect blend of nutritious ingredients like spinach, bacon, and cherry tomatoes, making breakfast both satisfying and healthy. Great for meal prep, these low-carb, high-protein delights are ideal for busy mornings. Easy to customize, they're a versatile option that works for any dietary preference. Enjoy them fresh, chilled, or warmed up throughout the week!
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Ingredients
  

8 large egg whites

1 cup fresh spinach, chopped

4 slices of bacon, cooked and crumbled

1/2 cup cherry tomatoes, halved

1/4 cup shredded cheddar cheese (optional)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper, to taste

Cooking spray or olive oil for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly with cooking spray or olive oil.

    Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and let it drain on paper towels. Once cooled, crumble the bacon into small pieces.

      Prepare the Egg Mixture: In a large mixing bowl, whisk together the egg whites, garlic powder, onion powder, salt, and pepper until blended. Make sure to incorporate some air for fluffiness.

        Combine Fillings: Gently fold in the chopped spinach, crumbled bacon, and halved cherry tomatoes into the egg mixture. If using cheese, add it at this stage and mix until just combined.

          Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg whites are set and the edges are slightly golden. A toothpick inserted into the center should come out clean.

              Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before carefully removing them. Serve warm or at room temperature.

                Storage: Any leftover muffins can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months. Reheat in the microwave for 1-2 minutes when ready to eat.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins