Preheat oven to 350°F. Mist 8 cups of a standard muffin tin with cooking spray.
In a bowl, combine almond flour and coconut oil. Divide evenly among bottoms of the 8 prepared muffin cups and pat to flatten. Bake until lightly golden, about 10 minutes.
Mist a medium nonstick skillet with cooking spray and heat on medium-high. Add mushrooms and onion and cook until soft, about 4 minutes. Add spinach and cook 1 minute more. Transfer cooked vegetables to a bowl; set aside to cool 5 minutes.
In a large bowl, whisk eggs, egg whites, 1/4 cup cheese and black pepper. Add vegetables to bowl and stir to combine. Divide egg mixture among prepared muffin cups, filling each about 3/4 full. Sprinkle remaining 4 tsp cheese over top. Bake until puffed up and lightly golden, about 17 minutes.
This purple potato salad is given a protein boost with hard-boiled eggs and all-natural turkey bacon to give you 12 grams of protein per serving. Protein combined with slow-burning carbs like purple potatoes can provide you with sustained energy throughout the day.