Egg white breakfast cups

20 mins serves 8

8 egg whites

1/2 cup frozen spinach

3 tbsp finely chopped onion

Sea salt to taste

Pepper to taste

Garlic to taste

3 slices of bacon (can sub chicken bacon)

1. Preheat oven to 180 degrees.

2. Cook bacon over medium heat until brown and crispy. Set aside on paper towels. Then chop finely.

3. Whip egg whites, milk, onions, spinach, salt, pepper and garlic in a mixing bowl until fluffy.

4. Pour mixture into mini muffin tins and place in oven. Cook for 8-10 minutes or until ALMOST done (middles should still be jiggling).

5. Sprinkle with finely chopped bacon. Place back in one for 4-6 minutes until completely cooked.

6. Remove from oven and serve.