Savory Egg Muffins with Turkey Bacon

Preheat oven to 375°F (190°C) and generously grease a 12-cup muffin tin with 1 tablespoon of olive oil.

Cook 12 slices of turkey bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove from heat, let cool, then chop into small pieces.

Finely dice 1 medium red bell pepper and thinly slice 4 green onions.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced bell pepper and cook for 3-4 minutes until softened. Add 2 cups of spinach and cook until wilted, about 1-2 minutes. Remove from heat and let cool.

In a large bowl, whisk 16 large eggs until well beaten.

Add 1 cup of cottage cheese, 1 cup of shredded cheddar cheese, 1/2 cup of almond flour, 1 teaspoon of baking powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the eggs. Mix well to combine.

Fold in the cooked turkey bacon, sautéed vegetables, and sliced green onions.

Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.

Bake for 20-22 minutes, or until the egg muffins are set and slightly golden on top.

Allow the muffins to cool in the tin for 5 minutes before removing. Run a knife around the edges to loosen if needed.

Serve warm or store in an airtight container in the refrigerator for up to 4 days.