Pre-heat oven to 350 degrees.

Chop peppers and onion and place into a small bowl.

Add cheeses to vegetables in small bowl and toss to mix.

In a large bowl, add eggs, egg whites, salt and pepper.

Whisk eggs together.

Spray 12 count muffin tin with cooking spray.

Place 1/2 teaspoon of bacon on the bottom of each tin.

Divide vegetable and cheese mixture between each tin, about 2 tablespoons per tin.

Evenly distribute egg mixture between each tin.

Bake for 22 - 25 minutes, eggs will puff up but de-puff when cooled.

Let cool for 5-10 minutes, run a knife around the edges to loosen from pan and transfer muffins to cooling rack.

Freeze muffins.

To enjoy, reheat in microwave for about 1 minute.