(for 4 servings)

• 8 large eggs
• 6 oz lean ground turkey, cooked and crumbled
• 1 cup fresh spinach, roughly chopped
• 1/2 cup red bell pepper, finely diced
• 1/4 cup yellow onion, finely diced
• 1/4 cup low-fat shredded cheddar cheese (verify gluten free label)
• 1/4 cup unsweetened almond milk
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp sea salt
• Olive oil spray or gluten free non-stick cooking spray

1. Preheat your oven to 375°F (190°C). Spray a standard 12-cup muffin tin generously with olive oil spray or gluten free non-stick cooking spray to prevent sticking.
2. Heat a small skillet over medium heat. Add the ground turkey and cook for 5 to 6 minutes, breaking it apart, until fully cooked through. Remove from heat and set aside.
3. In a large mixing bowl, whisk together the eggs and almond milk until fully combined and slightly frothy. Season with garlic powder, smoked paprika, black pepper, and sea salt.
4. Add the cooked ground turkey, chopped spinach, diced red bell pepper, diced onion, and shredded cheddar cheese to the egg mixture. Stir everything together evenly.
5. Carefully pour or ladle the egg mixture into the prepared muffin tin, filling each cup about three-quarters full to allow room for the muffins to puff up during baking.
6. Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the egg muffins are set in the center and lightly golden on top. A toothpick inserted in the center should come out clean.
7. Remove the muffin tin from the oven and allow the egg muffins to cool in the tin for 5 minutes before running a butter knife around the edges and gently lifting them out.
8. Divide the 12 muffins into 4 servings of 3 muffins each. Portion into meal prep containers and refrigerate or freeze according to your storage plan.