Description
A convenient make-ahead egg dish for a quick breakfast on the go, these are easy to make, full of protein, and completely customizable.
Ingredients
- 2 1/4 cups egg whites
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Tabasco or other hot sauce
- 1/2 medium onion, diced
- 4 slices bacon, cooked until slightly crispy and chopped
- 10 ounces fresh spinach, chopped
- 5 ounces cheddar cheese, grated
Instructions
- Grease a 12-muffin tin with cooking spray or other cooking oil. Preheat the oven to 350 degrees.
- In a medium pyrex pitcher or other bowl, whisk together the egg whites, salt, black pepper, cayenne and hot sauce.
- Melt the butter in a large frying pan. Add the onion and cook, stirring occasionally, until softened.
- Add the bacon and mix, allowing the stir, allowing the bacon to continue cooking just a bit and releasing a bit of fat.
- Add the chopped spinach and cook until completely wilted. Allow the mixture to cool slightly.
- Divide the spinach mixture into 12 portions and add it to the bottom of each muffin cup. Sprinkle with the grated cheddar cheese.
- Pour the egg white mixture over the spinach and cheese, filling each cup until almost full.
- Bake for 20 to 24 minutes, or until a sharp knife inserted into the center comes out fairly clean without any liquid from the egg mixture.
- Place on a cooling rack and allow to cool for about 5 minutes before serving. Use a knife to run around the edges of each cup to loosen and then turn them out onto a rack. Place on a plate lined with paper napkins to absorb some of the oil.