Batch-Prepped Turkey Bacon and Pepper Egg Muffins

Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin generously with non-stick cooking spray.

On a clean cutting board, finely chop 1/2 of a raw red bell pepper and 1/2 of a raw green bell pepper. Dice 6 slices of raw turkey bacon into small pieces.

Place a non-stick skillet over medium heat. Add the diced raw turkey bacon and cook for 5 to 6 minutes, stirring occasionally, until it is cooked through and slightly crispy. Remove the pan from heat and let the bacon cool for 2 minutes.

In a large mixing bowl, crack 4 raw eggs and pour in 1.5 cups of liquid egg whites. Whisk vigorously for 1 minute until the eggs are fully combined and slightly frothy.

Whisk 1/2 teaspoon of salt and 1/4 teaspoon of black pepper into the egg mixture.

Stir the cooked turkey bacon, chopped red bell pepper, and chopped green bell pepper directly into the egg mixture until evenly distributed.

Ladle the egg mixture evenly into the 12 greased muffin cups, filling each cup about 3/4 of the way full.

Bake in the preheated oven for 18 to 20 minutes, or until the egg muffins are puffed up, set in the center, and lightly golden on top.

Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. Use a butter knife to gently loosen the edges of each muffin, then transfer them to a plate to cool completely before storing.