Ingredients
- 1 tablespoon olive oil
- 1/2 pound extra-lean ground turkey (I used 99% fat-free)
- 1 tablespoon Italian seasoning
- Salt and pepper
- 6 large eggs
- 2 egg whites
- 2 cups fresh spinach thinly sliced
- 1 1/2 cups artichoke hearts packed in water sliced
Instructions
- Preheat your oven to 400 degrees Fahrenheit and generously spray a muffin pan with cooking spray. Egg muffins stick a lot. Do not bother with muffin liners; they will just stick to these, too.
- Heat the olive oil in a large frying pan over medium-high heat. Add in the turkey, Italian seasoning, a pinch of salt and pepper, and cook until lightly golden brown, about 5-7 minutes. Make sure to break up the turkey as it cooks.
- In a large bowl, whisk together the eggs and egg whites, adding a pinch of salt and pepper. Stir in the spinach and artichoke hearts. Finally, stir in the cooked turkey.
- Divide the mixture evenly between the muffin cavities, making sure each muffin gets enough egg to secure all the spinach, artichokes, and turkey.
- Bake until the muffins rise and the tops are set, about 20-22 minutes. Let cool in the pan for 10 minutes and then transfer to a wire rack to finish cooling completely.