Turkey Bacon Egg Cups

Happy first day of Spring! One advantage to living in the deep South is the sunshine and warm days in the Spring, unlike the snow up North. We took full advantage of the beautiful weather today by having a picnic at Beaver Lake for lunch. On the menu were carrots and peppers with hummus, grapefruit peeled Grampy Tom style, turkey bacon egg cups, and green smoothies. The turkey bacon egg cups worked out perfectly for the picnic because they were easy to pick up and eat, and using mason jars for the green smoothies kept them from spilling in the basket on the way there.

Turkey Bacon Egg Cups

Ingredients:
6 slices turkey bacon
8 eggs
2/3 cup all-natural egg whites
2 tablespoons Italian spices
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon pepper
Dash of cayenne pepper

Directions:
Preheat oven to 375ºF and spray muffin tin with Pam. Cut slices of turkey bacon in half and criss-cross two pieces in each hole in the muffin tin. Beat together remaining ingredients and pour over the turkey bacon until holes are about half full. The eggs will expand a bit during baking, so do not overfill. Place in the oven and bake for 20 minutes. After taking out of the oven, let sit for a few minutes before removing from the muffin tin. Eat while they are still warm.