Step 1

Preheat oven to 350 F.

Step 2

Spray (2) 24-cup mini muffin pans with nonstick cooking spray and set aside.

Step 3

Heat olive oil in a medium skillet over medium to medium-high heat.

Step 4

Once hot, add ground turkey sausage and crumble as it begins to brown.

Step 5

Cook until evenly browned and no pink remains, continue to crumble the sausage into little pieces. Drain if needed, return to skillet and set aside to cool slightly.

Step 6

In a large mixing bowl, crack eggs and then add milk. Whisk to combine and scramble the eggs. Add salt, pepper and red pepper flake (if using) and whisk again to combine. Set aside.

Step 7

Add thawed and thoroughly drained spinach to the pan with the browned turkey sausage crumbles and stir to combine.

Step 8

Fill each muffin cup about half-way full with the sausage/spinach mixture (evenly distributing the mixture among all the cups).

Step 9

Pour eggs into each muffin cup to fill almost to the top.

Step 10

Top each egg muffin with just a little bit of cheese.

Step 11

Bake for 15-20 minutes or until the egg has set and the muffin is firm in the middle (the edges should be browning as well).

Step 12

Remove from the oven and let set for a couple of minutes.

Step 13

Using a spoon, pop each egg muffin out of the pan and serve warm.

Step 14

Can be refrigerated for 3-4 days or frozen 2-3 months. Reheat in the microwave.