Bacon Wrapped Omelet Bites
Tasty little bites full of protein and perfect for breakfast.
12 <span class="measurestring" title="thin slice (yield after cooking)">thin slices</span> bacon
4 large eggs
2 cups diced chicken, cooked
12 large egg whites
1/2 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green pepper, chopped
2 cups spinach, chopped
1/2 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red pepper, chopped
Preheat oven to 350 °F (175 °C).
Cook bacon in a pan over medium heat only until it's cooked through, but not crispy. About 5 minutes.
Spray a muffin tin with non-stick cooking spray and place one piece of bacon in each tin, wrapping it around the outer edges.
In a medium bowl, scramble the whole eggs along with the egg whites. Add salt and pepper to taste. Add the chopped red and green peppers, spinach, and diced chicken.
Combine thoroughly and then pour the mixture into each of the muffin tins lined with bacon (a soup ladle will transfer the mixture without spilling).
Bake until the eggs are fluffy and slightly browned on top, 30 to 35 minutes.
Note: top with diced avocado or mix in different ingredients like mushrooms, sausage and onions.
in 1 serving of Bacon Wrapped Omelet Bites.
, 4% carbs, 51% protein.
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