📋 Instructions

1. 1Heat the oven and prep — Preheat the oven to 375°F (190°C) and place the rack in the middle. Generously spray a 6-cup standard muffin tin with nonstick cooking spray, including the rims.
2. 2Crisp the turkey bacon — Heat a medium skillet over medium-high heat (about 375°F / 190°C) and cook the diced turkey bacon for 4 to 5 minutes, stirring, until the pieces are golden brown and lightly crisp at the edges. Transfer to a paper towel-lined plate to drain.
3. 3Soften the vegetables — In the same skillet over medium heat (about 350°F / 175°C), cook the onion and bell pepper for 3 to 4 minutes until softened and the onion is translucent. Add the spinach and stir for 30 to 45 seconds, just until wilted, then remove from heat and let cool for 5 minutes.
4. 4Whisk the egg base — In a large bowl, whisk the egg whites, milk, salt, and pepper for about 30 seconds until frothy and evenly combined. Whisking in the salt now seasons every bite.
5. 5Fold in the fillings — Stir the cooled bacon, vegetables, and 1/2 cup (55g) of the cheddar into the egg mixture. Reserve the remaining 1/4 cup (30g) cheese for the tops, and make sure the add-ins are evenly distributed.
6. 6Fill the muffin cups — Ladle the mixture into the prepared muffin cups, filling each about three-quarters full, then sprinkle the reserved cheddar evenly over the tops. Fill any empty cups with water to keep the pan from warping.
7. 7Bake until just set — Bake for 22 to 25 minutes, until the muffins are puffed, the edges are golden brown, and the centers register 165°F (74°C) on an instant-read thermometer. The centers should still jiggle slightly when you nudge the pan.
8. 8Cool and release — Let the tin cool on a wire rack for 5 minutes, then run a thin knife around each muffin and lift them out. Serve warm, or cool completely before storing.