Ingredients :

• 8 large eggs
• 1/2 cup cooked ground turkey, crumbled
• 1 cup fresh baby spinach, chopped
• 1/4 cup skim milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup shredded cheddar cheese

Method :

1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with non-stick cooking spray.
2. Whisk the eggs, skim milk, garlic powder, salt, and black pepper together in a large bowl until smooth.
3. Stir the cooked ground turkey, chopped spinach, and shredded cheddar cheese into the egg mixture.
4. Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
5. Bake for 20 minutes, or until the egg muffins are set in the center and slightly golden.
6. Let cool for 5 minutes before removing from the tin and serving.

Recipe Notes :

Chef Tip: Use a silicone muffin pan to easily pop the egg cups out without sticking. Variation: Swap cheddar cheese for crumbled feta and add a pinch of dried oregano for a Mediterranean twist. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 3 months.