Egg White and Bacon Muffins

These are protein and veggie packed muffins. Filled with egg whites, a few whole eggs, vegetables, cheese and bacon. Great breakfast or quick meal any time of the day. Also freezer friendly!!

You can use whatever vegetable or protein you have on hand. I used spinach, tomato, bacon, and cheese. Perfection. I ate two of them as soon as they came out of the oven. And if I get hungry later in the day, these will be a great low carb, high protein snack!!

I first layered the muffin tins with my vegetables, bacon, cheese, and lastly the egg mixture. They baked up perfect like this.

Try these out today, and store them in your fridge for the week!!!

Egg White and Bacon Muffins


  • 2 1/2 cups egg whites
  • 3 whole eggs
  • 2 tablespoons of milk
  • 5 slices of bacon, cooked crisp and chopped
  • 1 Roma tomato, diced
  • Handful of spinach, chopped
  • 1 cup sharp cheddar cheese, shredded
  • Salt and pepper
  • Cooking spray

Preheat oven to 350. Spray 12 cup muffin tin with cooking spray. Set pan aside.

In a large bowl whisk together egg whites, whole eggs, milk, and salt and pepper to taste.

In the bottom of the muffin tins layer tomatoes, and spinach evenly in all 12. Sprinkle each with a pinch of salt, not much.

Top veggie mixture with chopped bacon, followed by sharp cheese.

Pour egg mixture evenly over each. Crack fresh black pepper on top.

Bake at 350 for 20 minutes. Should be golden brown.

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