12 large eggs
Handful of fresh spinach - diced
4 slices of lean turkey breast (1/8” thick) – diced
½ cup crumbled goat cheese
Sea salt and freshly ground black pepper to taste

Preheat oven to 350 degrees F. Grease a regular size muffin tin.



Whisk eggs in a medium size bowl



Add in spinach, turkey and goat cheese and whisk again to evenly incorporate.



Pour into muffin tin, filling each of the cups approximately half way.

Bake for 20 to 25 minutes until eggs are set in the middle.



Remove from oven and use a spoon to gently dislodge muffins from the tin.



Allow to cool on a cooling rack for at least a minute before serving, with a little salt and pepper to taste!



Store egg muffins in an airtight container in the refrigerator for up to 5 days.





Makes: 12 muffins