Ingredients
- Nonstick cooking spray
- 9 large whole eggs
- ¼ teaspoon kosher salt
- Black pepper, to taste
- 3 tablespoons thawed frozen spinach, drained
- 3 tablespoons diced tomatoes
- 3 tablespoons diced onion
- 3 tablespoons diced bell pepper
- 3 strips cooked turkey bits, chopped
- 2 ounces shredded cheddar cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Generously spray a nonstick muffin tin with cooking spray to prevent sticking.
- Whisk the Eggs: In a large bowl, whisk the eggs and season with kosher salt and black pepper to taste.
- Add the Fillings: Mix in the thawed spinach, diced tomatoes, onion, bell pepper, chopped turkey bits, and shredded cheddar cheese until everything is evenly distributed.
- Fill the Muffin Tin: Divide the egg mixture evenly into the muffin tin, filling each muffin cup almost to the top.
- Bake: Place the muffin tin on a cookie sheet and bake for 20 to 25 minutes, or until the eggs are fully set and golden brown on top.
- Serve: Allow the muffins to cool slightly before serving. Enjoy them warm, or store them in the refrigerator for a quick breakfast option throughout the week.
Notes
- Feel free to customize these muffins by adding your favorite vegetables or protein, like cooked sausage.
- For a dairy-free version, you can leave out the cheddar cheese or use a dairy-free cheese substitute.
- These muffins store well in the refrigerator for up to 4-5 days and can easily be reheated in the microwave for a fast breakfast.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165 kcal
- Sugar: 2g
- Sodium: 370mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 210mg
