(for 4 servings)

• 1 lb lean ground turkey (93% lean)
• 8 large eggs
• 1 cup fresh spinach, roughly chopped
• 1/2 cup red bell pepper, finely diced
• 1/4 cup yellow onion, finely diced
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt
• Non-stick cooking spray

1. Preheat your oven to 375°F (190°C) and spray a standard 12-cup muffin tin generously with non-stick cooking spray.
2. Heat a non-stick skillet over medium heat. Add the ground turkey and cook for 6 to 8 minutes, breaking it apart with a spatula, until fully browned and no pink remains. Drain any excess fat and set aside to cool slightly.
3. In a large mixing bowl, crack all 8 eggs and whisk thoroughly until the yolks and whites are fully combined.
4. Add the chopped spinach, diced red bell pepper, diced onion, garlic powder, smoked paprika, salt, and black pepper to the whisked eggs. Stir well to combine.
5. Fold the cooked ground turkey and shredded cheddar cheese into the egg mixture until evenly distributed.
6. Using a ladle or large spoon, divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
7. Bake in the preheated oven for 18 to 20 minutes, or until the egg muffins are puffed, set in the center, and lightly golden on top. A toothpick inserted in the center should come out clean.
8. Remove from the oven and let the muffin cups cool in the tin for 5 minutes before running a butter knife around the edges to release them. Transfer to a wire rack to cool completely before storing.