(for 4 servings)

• 8 large eggs
• 4 large egg whites
• 6 oz fully cooked turkey breakfast sausage, crumbled (ensure gluten free label)
• 1 cup fresh baby spinach, roughly chopped
• 1/2 cup red bell pepper, finely diced
• 1/4 cup yellow onion, finely diced
• 1/3 cup crumbled feta cheese
• 1/4 cup unsweetened almond milk
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp fine sea salt
• Olive oil spray for greasing muffin tin

1. Preheat your oven to 375°F (190°C) and generously spray a 12-cup standard muffin tin with olive oil spray to prevent sticking.
2. In a large mixing bowl, whisk together the 8 whole eggs, 4 egg whites, and almond milk until fully combined and slightly frothy.
3. Stir in the garlic powder, smoked paprika, black pepper, and sea salt into the egg mixture.
4. Divide the crumbled turkey sausage evenly among the 12 muffin cups, placing it on the bottom of each cup.
5. Top the sausage in each cup with equal portions of chopped spinach, diced red bell pepper, and diced yellow onion.
6. Slowly pour the egg mixture into each muffin cup, filling each one about three-quarters full to allow room for rising.
7. Sprinkle crumbled feta cheese evenly over the top of each cup.
8. Bake in the preheated oven for 20 to 22 minutes, or until the egg cups are fully set in the center and lightly golden on top.
9. Remove from the oven and let the cups cool in the tin for 5 minutes before running a thin spatula or butter knife around the edges to release them.
10. Serve immediately or allow to cool completely before transferring to airtight meal prep containers.