Preheat oven to 350 degrees F.
Line muffin tins with muffin papers.
In a large pan, combine all ingredients except egg whites and cook until done.
While that's cooking, separate your eggs, putting the whites into a large mixing bowl.
When the meat is done cooking, allow it to cool, then stir it into the egg whites.
Spoon the mixture into the muffin papers (a small ladle works best), and place in the oven for approximately 40 minutes. The muffins should have a nice golden color to them when they are done.
Allow to cool and serve.
Storage: Keeps in the refrigerator for up to 3 days, or freeze for up to 4 months.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.