Gluten-Free Turkey and Vegetable Egg Muffins

Ingredients

• 1 tablespoon olive oil
• 1/2 pound ground turkey
• 1/2 cup onion, finely diced
• 1/2 cup red bell pepper, finely diced
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1/3 cup shredded cheddar cheese
• 0 cooking spray, for greasing

Method

1. 1

   Preheat the oven to 350°F and generously coat a standard 12-cup muffin pan with cooking spray.

2. 2

   Heat the olive oil in a 9-inch skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and no longer pink, about 6 minutes.

   6:00 · Brown turkey
3. 3

   Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened, about 4 minutes.

   4:00 · Cook vegetables
4. 4

   Stir in the garlic and spinach and cook until the spinach wilts, about 1 minute. Remove the skillet from the heat and let the mixture cool slightly.

   1:00 · Wilt spinach
5. 5

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

6. 6

   Divide the turkey and vegetable mixture evenly among the 12 muffin cups. Sprinkle the shredded cheddar cheese over the top.

7. 7

   Pour the egg mixture over the turkey, vegetables, and cheese in each muffin cup, filling each about three-quarters full.

8. 8

   Bake until the egg muffins are puffed, set in the center, and lightly golden on top, 20 to 25 minutes.

   20:00 · Bake egg muffins
9. 9

   Let the muffins cool in the pan for 5 minutes, then run a knife around the edges and lift them out.

   5:00 · Cool in pan