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In recent years, the trend of healthy eating and meal prepping has gained significant momentum. With busy lifestyles and the increasing awareness of nutrition, more individuals are seeking convenient yet wholesome meal options that support their health goals. Among the myriad of choices, Spinach & Bacon Protein-Packed Egg White Muffins stand out as a stellar breakfast option that marries convenience with nutrition. These muffins not only offer a delicious flavor combination but also pack a powerful protein punch, making them an ideal choice for anyone looking to kickstart their day in a healthy way.

Bacon and Spinach Egg White Muffins

Kickstart your day with Spinach & Bacon Protein-Packed Egg White Muffins, the perfect blend of convenience and nutrition. These flavorful muffins feature high-protein egg whites, savory bacon, and nutritious spinach, making breakfast enjoyable and healthy. With easy preparation and meal prep potential, they fit seamlessly into your busy lifestyle. Whether as a quick morning bite or a satisfying snack, these muffins promise to keep you energized throughout the day. Enjoy a deliciously nutritious start with every bite!
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Ingredients
  

6 large egg whites

4 strips of cooked bacon, chopped

1 cup fresh spinach, roughly chopped

1/2 cup shredded low-fat cheese (cheddar or mozzarella work great)

1/4 cup diced onion

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

Salt to taste

Cooking spray or olive oil for greasing muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with silicone liners or lightly grease it with cooking spray or a brush of olive oil.

    Prepare the Bacon: Cook the bacon until crispy, then crumble it into small pieces. If using leftover bacon, ensure that it’s chopped into small bits.

      Sauté the Vegetables: In a small skillet, add a little olive oil or cooking spray over medium heat. Add the diced onion and sauté until soft and translucent (about 3-4 minutes). Add the fresh spinach and cook for another 1-2 minutes until wilted. Remove from heat.

        Mix the Egg Whites: In a large mixing bowl, whisk together the egg whites, garlic powder, black pepper, and a pinch of salt until well combined.

          Combine Ingredients: Add the crumbled bacon, sautéed onion and spinach, and shredded cheese to the egg white mixture. Stir gently to combine.

            Fill Muffin Tin: Pour the egg white mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

              Bake: Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the egg whites have set and the tops are lightly golden.

                Cool & Serve: Allow the muffins to cool in the pan for 5 minutes, then carefully remove them. Serve warm or allow to cool completely before storing.

                  Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a quick breakfast on-the-go!

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