Cook Time: 45 minutes

Ingredients:
4  Eggs
12 Egg Whites
2 Cups Diced Cooked Chicken
12 Slices Thick Cut Bacon
1/2 Red Pepper, Chopped
1/2 Green Pepper, Chopped
2 Cups Chopped Baby Spinach
1 Avocado, Cubed (optional)
Salt and pepper
Nonstick Cooking Spray

Directions:
1) Preheat the oven to 350°F.
2) Cook the bacon in a pan over medium heat until cooked through, but not crispy, about 5 minutes
3) Spray a muffin tin with non-stick cooking spray and place one piece of the bacon in each tin, wrapping it around the outer edges.
4) In a medium bowl, scramble the eggs along with the egg whites. Add salt and pepper. Add  the chopped red and green peppers, spinach, and diced chicken. Combine thoroughly and then pour the mixture into each of the muffin tins lined with bacon. (Tip: A soup ladle will transfer the mixture without spilling.)
5. Bake until the eggs are fluffy and slightly browned on top, 30 to 35 minutes,
6. Top with diced avocado and eat or refrigerate. Makes 12 omelet bites.