Ingredients

The following ingredients have 20 Servings
  • 20 slices pre-cooked chicken bacon (cut in half (can sub any bacon you like))
  • 1/2 pkg frozen cauliflower rice (thawed)
  • 1 pkg (10 oz frozen chopped spinach, thawed)
  • 3 cups liquid egg whites
  • 3 large eggs
  • 2 Roma tomatoes (cut in 20 slices)
  • Any seasoning you like

Instruction

  • Preheat oven to 350. Prepare non-stick muffin tin by lining each cup with 2 half-strips of bacon in a "+" shape, place in oven for a minute to soften the pre-cooked bacon so it lays flat in the bottom of the cups
  • Heat cauli & spinach on med-high heat in a non-stick pan to draw out the moisture. Sauté with herbs/spices, stirring frequently
  • Add 1 heaping tbsp of veggie mixture to each bacon-lined muffin cup
  • In mixing bowl, beat eggs together
  • Add 3 tbsp egg mixture to each muffin cup. Use the end of a kebab stick or toothpick to gently stir the egg & veggie filling to combine.
  • Slice tomatoes in 20 slices. Gently press one slice on top of each filled muffin cup. Bake for 30 minutes.
  • Remove* from tin immediately and place on cooling rack to serve. Serve warm right away. Once cooled, store in air-tight container in fridge for up to 3 days.