What you’ll need:
8 slices turkey bacon 4 eggs
5 egg whites 1 Tbsp 2% Greek yogurt Sea salt and pepper, to taste Nonstick cooking spray red bell pepper, seeded and diced yellow bell pepper, seeded and diced small red onion, diced cup reduced-fat mozzarella
How to make it:
1. Preheat oven to 400F. In a large skillet over medium-high, add the bacon and cook till crisp around the edges, 8 to 10 minutes. Transfer to a plate to cool. Once cooled, chop into small pieces and set aside.
2. In a medium-sized bowl, mix the eggs, Greek yogurt, and a few pinches of salt and pepper.
3. Spray a 9-cup muffin pan with coconut oil or nonstick cooking spray. Then evenly divide the peppers, red onion, and pieces of turkey bacon among the muffin cups. Fill each cup 80 percent with egg mixture. Top with mozzarella.
4. Bake until the egg mixture is cooked through (the tip of a knife inserted into the center of each egg cup should come out clean), about 25 minutes. Pop mini-omelets out of the muffin tin and enjoy. Makes 3 servings (9 muffins).
Nutrition information per serving: 316 calories, 42 grams (g) protein, 4 g carbs (1 g fiber), 13 g fat
