Get a big breakfast in small bites with these veggie omelet muffins! They're perfectly portioned with mushrooms, turkey bacon, onions, and cheese.
Preheat oven to 350° F.
Place 12 paper liners in a 12-cup muffin pan; lightly coat with spray. Set aside.
Thinly slice onion. Chop mushroom and turkey bacon. Set aside.
Separate 8 egg yolks from 8 egg whites. Reserve yolks for another recipe.
Add egg whites and remaining 6 whole eggs to a large mixing bowl; lightly beat. Add onion, mushrooms, turkey bacon, Ladder Greens, garlic powder, salt, and pepper; stir until well incorporated.
Spoon “batter” into prepared muffin cups until each is ¾ full. Evenly divide Parmesan cheese among tops of batter.
Bake for 25 to 30 minutes, or until firm to the touch and Parmesan cheese has browned slightly. Remove from oven; let cool for 5 to 10 minutes. Enjoy warm, or store in an airtight container in the refrigerator for up to 4 days.
The Nutrition Facts box below provides estimated nutritional information for this recipe.