Bacon and Egg Morning Cups

(Recipe makes 12 regular sized muffin cups)
12 slices of bacon. I use the pre-cooked but use your paleo version if you like
6 whole eggs
1/2 cup liquid egg whites
1/4cup chopped turkey meat - I use deli meat so find a paleo version if you'd like *Sub any cooked/chopped meat if you prefer another over turkey*
1/2 bell pepper, chopped. I like red, orange or yellow *Make it spicy with a jalapeno!*
1 cup chopped spinach
Salt and Pepper to taste 
Preheat oven to 400 degrees.
Line a regular sized muffin tin with precooked bacon. If you are going to use raw bacon, precook it in a skillet or in the oven until it is almost all the way cooked. It needs to be pliable enough to put in the muffin tin.
In a bowl, scramble the eggs and egg whites together with the salt and pepper. Add the remaining chopped ingredients and stir to combine.
Using 1/4cup measurement or an ice cream scoop (which is my preferred method), pour one scoop of the egg mixture into each cup. You may have a little left over in the bowl so make sure you put all of that goodness into a cup that may not have gotten enough.
Bake at 400 degrees for 25-30 minutes, or until the eggs have cooked entirely through. My cooking time is somewhere between 23-25 minutes so keep an eye on them.
These will puff up in the oven and then will deflate just a little bit so don't be too disappointed when they come out. It's suppose to happen this way.
When you refrigerate these and are ready to reheat, you can pop them into the microwave for a minute or back into a 400 degree oven for 10-15 minutes and they will be perfect.
For freezing, place on a plastic-wrap lined cookie sheet and freeze for about an hour then transfer to a freezer safe container. When ready to reheat, place the amount you want to serve on a cookie sheet and preheat the oven to 400 degrees. By the time your oven reaches temperature, it should have been given enough time to thaw out a little. Bake 25-30 minutes to reheat.