Preheat the oven to 375 degrees.
Dice all the veggies and set aside.
about ¼ cup sweet onion diced, about ¼ cup button mushrooms diced, about ¼ cup green bell pepper diced, about ¼ cup zucchini diced, about ¼ cup cherry tomatoes diced
Crack the eggs in a medium bowl and set aside.
2 whole eggs, 6 egg whites
Mix the Parmesan cheese & bacon bits together in a small bowl and set aside.
1 tablespoon 5g Parmesan cheese
Heat a non-stick skillet over medium heat. Add in all the veggies. Sprinkle with salt & pepper and sweat for a for minutes until soft and the flavors merge.
Beat the eggs with a little salt and pepper.
Spray a 24-cup mini muffin pan with non-stick cooking spray. Place about 1 tablespoon egg mixture in each muffin cup. You will have some leftover.
non-stick olive oil spray
Scoop about ½ tablespoon of the cooked veggie mixture into each muffin cup. Using the rest of the egg mixture, top off the muffin cups making each one about even. Sprinkle the cheese bacon bit mixture on top.
1 tablespoon 7g of real bacon bits, Kosher Salt & Pepper
Bake for 10 minutes. Serve! I sprinkled with a bit of parsley.
Dried Parsley for garnish