Ingredients

Directions

1. Place a non stick skillet over medium high heat. Once hot add the bacon to the skillet and allow the bacon to cook.

2. Once the bacon is almost fully crisp, add the red bell peppers and onion to the skillet and cook for 4 minutes. At that point, transfer the bacon, pepper and onion mix to a paper towel lined plate. Set aside.

3. Place the egg whites and sour cream in a stainless steel mixing bowl. Using a whisk, mix the egg whites and sour cream together until well incorporated.

4. Using olive oil, lightly oil the insides of a 12 compartment muffin tray. Once oiled, divide the bacon, pepper and onion mixture evenly into the 12 muffin compartments.

5. Using a ladle, divide the egg white and sour cream liquid evenly over the top of the bacon, pepper and onion mixture into the 12 muffin compartments. Sprinkle the top of each filled muffin section with salt + pepper.

6. Place the muffin tray into a preheated 350 degree F oven for 10 – 12 minutes or until the eggs have cooked through.

7. Just before removing the muffing tray from the oven, spread the inside surfaces of the slider buns with mayonnaise. Place the mayonnaise sides of the buns down onto a skillet and toast as you would a grill cheese sandwich. Do not flip the buns and remove them from the pan once you have achieved a golden brown texture.

8. The egg whites and the buns should finish cooking / toasting at the same time.