Turkey and Spinach Egg Muffins

Zubereitung

1. 1

   Preheat your oven to 180°C (350°F) and lightly grease a 12-cup muffin tin with non-stick spray or a little oil.

2. 2

   Heat a non-stick skillet over medium heat. Add the lean ground turkey and cook for 4-5 minutes, breaking it up with a spatula, until fully cooked and no longer pink. Remove from heat and let it cool slightly.

3. 3

   In a large bowl, whisk together the eggs, salt, and black pepper until well combined.

4. 4

   Add the cooked turkey, fresh spinach, diced red bell pepper, and shredded low-fat cheddar cheese to the egg mixture. Stir until all ingredients are evenly distributed.

5. 5

   Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full.

6. 6

   Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden on top.

7. 7

   Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

8. 8

   Serve warm, or let cool completely and store in an airtight container in the refrigerator for up to 4 days.