Bacon Egg White Cups

Makes 12 egg cups; 30 mins total time

Ingredients

• Cooking spray

• 12 slices turkey or pork bacon

• 2 cups egg whites (I use free run eggs from a carton)

• 1 tsp Italian seasoning

• 1/2 tsp sea salt

• 1/2 red pepper, diced

• 1/2 red onion, diced

• 1 cup kale, finely chopped

• 1 cup shredded mozzarella cheese

Instruction:

1) Preheat oven to 350 F. Grease 12 muffin cups with cooking spray, olive oil or butter. Line each cup with turkey bacon slices. Meanwhile, mix egg whites with Italian seasoning and salt. Prepare veggies.

2) Divide veggies, cheese and egg whites among muffin cups, then bake in the oven for 15 min. Let cool then refrigerate or freeze until ready

to eat.

Storing:

Can be stored in the fridge to eat as leftovers for 5 days. Can be frozen up to 3 months. Reheat in microwave for 1 min for refrigerated egg cups, or 2-3 min for frozen.

NUTRITIONAL INFO (SERVING SIZE 2 EGG CUPS): Calories: 303kcal | Carbohydrates: 5g | Protein: 27.5g | Fat: 19g | Saturated Fat: 4.8g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 10.5g | Cholesterol: 7mg | Sodium: 220mg | Potassium: 97mg | Fiber: 0.4g | Vitamin A: 3100IU | Vitamin C: 33mg | Calcium: 100mg | Iron: 0.4mg Nutritional info provided is when turkey bacon is used.