(for 4 servings)

• 8 large eggs
• 6 oz lean ground turkey sausage (fully cooked and crumbled)
• 1 cup fresh baby spinach, roughly chopped
• 1/2 cup low-fat shredded mozzarella cheese (about 2 oz)
• 1/4 cup diced red bell pepper
• 1/4 cup diced white onion
• 1/4 cup low-fat milk (2%)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp salt
• Olive oil cooking spray

1. Preheat your oven to 375°F (190°C) and lightly coat a standard 12-cup muffin tin with olive oil cooking spray.
2. In a large non-stick skillet over medium heat, cook the ground turkey sausage, breaking it apart with a spatula, for 5 to 6 minutes until fully cooked through and lightly browned. Remove from heat and set aside.
3. Dice the red bell pepper and white onion into small, uniform pieces. Roughly chop the baby spinach and set all vegetables aside.
4. In a large mixing bowl, crack all 8 eggs and add the milk, garlic powder, smoked paprika, salt, and black pepper. Whisk together until fully combined and slightly frothy.
5. Evenly distribute the cooked turkey sausage crumbles among the 12 muffin cups, filling each about one-quarter full.
6. Add a small amount of chopped spinach, diced red bell pepper, and diced onion on top of the sausage in each cup.
7. Slowly pour the egg mixture over the fillings in each muffin cup, filling each to about three-quarters full to allow room for rising.
8. Sprinkle the shredded mozzarella cheese evenly over the top of each muffin cup.
9. Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, until the egg cups are puffed, set in the center, and lightly golden on top.
10. Remove from the oven and let the muffin cups cool in the tin for 5 minutes. Run a butter knife or thin spatula around the edges to loosen, then transfer to a wire rack or meal prep containers.
11. Portion 3 muffin cups per serving across 4 meal prep containers. Let cool completely before sealing and refrigerating.