Turkey Egg Muffins

1. 1
   prep

   Preheat the oven and prepare the muffin tin.

   1.Preheat the oven to 375°F (190°C).

   2.Lightly coat all 12 cups of a standard muffin tin with cooking spray.
2. 2
   saute · ~11 min

   Cook the turkey and vegetables.

   1.Warm the olive oil in a nonstick skillet over medium heat.

   2.Sauté the chopped onion until softened, about 3 minutes.

   3.Add the minced garlic and cook until fragrant, about 30 seconds.

   4.Crumble in the ground turkey and cook, breaking it apart, until no longer pink, about 5-7 minutes.

   5.Season with salt, black pepper, and smoked paprika. Stir to combine.

   6.Remove the skillet from the heat and let the mixture cool slightly.

   TIPLetting the turkey mixture cool slightly prevents it from scrambling the eggs when combined.
3. 3
   mix · ~1 min

   Whisk the eggs.

   1.Crack all 8 eggs into a large mixing bowl.

   2.Whisk vigorously until the yolks and whites are fully combined and slightly frothy.
4. 4
   assemble · ~2 min

   Combine the filling and fill the muffin cups.

   1.Fold the cooked turkey mixture, diced bell pepper, and chopped spinach into the whisked eggs.

   2.Stir in half of the shredded cheddar cheese.

   3.Divide the egg mixture evenly among the 12 greased muffin cups, filling each about three-quarters full.

   4.Top each muffin with the remaining shredded cheese.
5. 5
   bake · ~20 min

   Bake until puffed and golden.

   1.Carefully transfer the muffin tin to the preheated oven.

   2.Bake for 18-22 minutes, until the egg muffins are puffed, set in the center, and lightly golden on top.

   TIPThe muffins will puff up dramatically in the oven but will settle slightly as they cool—this is normal.
6. 6
   rest · ~3 min

   Cool briefly before serving.

   1.Remove the tin from the oven and let the muffins rest for 2-3 minutes.

   2.Run a small knife or offset spatula around the edges to loosen each muffin.

   3.Transfer to a plate and serve warm.

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