Heat the oven to 350˚F (175˚C).
Coat a muffin pan or 12 muffin forms with a little cooking spray. Wrap a slice of turkey bacon around the inside of each muffin cavity. Place a little spinach at the bottom of each muffin form.
12 slices lean turkey bacon, 1 ½ cups baby spinach or chopped regular spinach
Finely chop the onions, jalapeno, and garlic. In a medium frying pan coated with cooking spray, sauté chopped veggies over medium heat until the onions are translucent, about 4-5 minutes.
⅔ cup yellow onion, diced, ½ jalapeno pepper, finely chopped, 1 clove garlic, minced
Remove the onion mixture from heat and divide it evenly between the 12 muffin forms, placing it on top of the spinach.
Cut the sausage into small bite-size pieces and dice bell pepper. Distribute between the muffin forms.
½ cup lean turkey sausage, fully cooked, diced, ⅓ cup red bell pepper, diced
Ina mixing bowl, combine the egg whites, whole eggs, salt, and pepper. Whisk everything together.
20 ounces egg whites, 3 eggs, small, 1 ½ teaspoons salt, 1 teaspoon black pepper
Pour the egg mixture into the muffin forms, adding enough so that it just covers the veggies.
Bake for 25 minutes on the middle rack. Remove from oven and rest for 5 minutes before removing the egg cups from muffin cavities.