Turkey Bacon Egg White Muffin Cups

These muffin cups are the easiest way to start your day with a healthy breakfast – they are perfect for those on-the-go or those who like to meal prep at the beginning of every week. The egg whites and turkey bacon pack in the protein, while the vegetables add in key nutrients. In this recipe, the turkey bacon crisps perfectly and makes a great mold for the egg and vegetable contents. You can change up the vegetables each week to avoid recipe wear out.

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Photo Credit: Alyssa Hadrych, A Healthier Michigan

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  • Non-stick spray
  • 12 slices turkey bacon
  • 1-32 ounce carton egg whites
  • 2 Tbsp. skim milk
  • 1 cup spinach, chopped
  • 1/4 cup onion, chopped
  • 1/2 cup broccoli, chopped
  • 1/2 cup tomato, chopped
  • 3/4 cup reduced-fat cheddar cheese, shredded
  • Salt and pepper to taste

Turkey Bacon Egg White Muffin Cups

1. Preheat oven to 375 degrees.
2. Par cook turkey bacon for 3-4 minutes in a large skillet over medium-high heat. Drain excess grease and blot slices with paper towel.
3. Spray a metal muffin tin with non-stick cooking spray. Line each cup with one slice of turkey bacon, creating a ring. Repeat until each cup is lined.
4. In a medium mixing bowl, whip together egg whites, skim milk, salt and pepper.
5. Stir in spinach, onion, broccoli and tomato into egg white mixture.
6. Fill each muffin cup 3/4 of the way with egg white mixture.
7. Top each cup with the shredded cheddar cheese.
8. Bake for 20 minutes or until firm. Be careful not to let the eggs brown too much.
9. Use a knife to cut around the edges of the muffin cups to remove each muffin
10. Serve and enjoy.

Nutrition information per muffin:
Calories: 83.5
Fat: 2.5
Carbs: 1.3
Fiber 0.3
Sugar: 0.3
Protein: 13.5

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  1. I love being able to get in as much protein as I can throughout the day! These muffin cups look like they are an easy way to do that. I’ll bet they are super tasty as well! Plus, turkey bacon is usually cheaper than traditional bacon which makes this recipe even better!

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