Easy Healthy Breakfast Egg Muffins (High Protein!)

• 5 eggs
• ¾ C liquid egg whites
• ¼ C unsweetened almond milk
• 1 tsp dried basil
• 1 tsp Everything But The Bagel seasoning
• 2½ C frozen shredded hash browns
• 3 slices Jennie-O turkey bacon, diced
• 1 Tbsp olive oil
• 2 C chopped spinach
• ½ C diced cherry tomatoes
• ¼ C fat-free feta crumbles
• ¼ C diced green onions

1. Preheat the oven to 375°F and spray a muffin tin with cooking spray.
2. Heat a large skillet to medium heat with the olive oil. Saute the hash browns and diced bacon for 10 minutes or until the hash browns are cooked and crispy. Drain all the excess oil and set aside.
3. Whisk together the eggs, egg whites, milk, basil, and Everything seasoning in a large glass measuring cup.
4. To build the muffin cups, layer the ingredients in each muffin tin in the following order: spinach, tomatoes, hash browns/bacon, eggs, feta cheese, and green onions. The egg mixture should fill the tin about ¾ of the way full.
5. Bake for 17-20 minutes. Let cool in the pan for 5 minutes, then transfer to a cooling rack. Store in an air-tight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition facts are a calculated estimate of one muffin.