Lay bacon strips flat on a baking sheet & bake for about 10 min on 350, they can get semi firm but don't let them get crispy!

While baking, dice up your filling veggies and put in med mixing bowl.

Add salt & pepper

Add carton of egg whites & mix

Take bacon out & lay on paper towel, let cool to touch, about 5 minutes

Thinly slice tomatoes, you'll need 12 slices total, set aside

Tear (or slice) bacon strips in half & line bottom of cupcake cups with 1 each (2 half strips each) / cross them to cover bottom

Press the bacon in against the edges & twirl around to grease up cup from bacon grease

Add filling by scooping up 1/4 cup & pour into bacon lined cups, stir mixture in bowl each time to evenly distribute to cups

Top each with a tomato slice, make sure each slice has at least 1 opening for some of the egg to bubble into during baking

Lightly spray the tops w olive oil

Bake at 350 for 20-30 min / until egg is cooked through

Remove cupcakes & let cool on a paper towel.

Refrigerate each in a separate wrap or bag for easy grab & go.

You can even freeze some for later, just thaw in fridge overnight.

To heat, place on paper towel & microwave for 30 seconds. Enjoy!