Batch-Baked Turkey Sausage and Spinach Egg Bites

Preheat your oven to 350°F (175°C). Coat a standard 12-cup muffin tin generously with cooking spray to prevent sticking.

Heat a non-stick skillet over medium-high heat. Add 12 oz of raw ground turkey sausage and cook, breaking it apart with a spatula, until fully browned and cooked through, about 6 to 8 minutes.

While the sausage cooks, wash and roughly chop 2 cups of fresh baby spinach.

Add the chopped spinach to the skillet with the cooked turkey sausage during the final minute of cooking. Stir until the spinach is just wilted, then remove the skillet from the heat and let it cool slightly.

In a large mixing bowl, crack 10 raw eggs. Add 1/2 tsp salt and 1/4 tsp black pepper, then whisk vigorously until the yolks and whites are completely blended.

Fold the cooked sausage and spinach mixture, along with 1/2 cup of shredded cheddar cheese, into the whisked eggs until evenly distributed.

Divide the mixture evenly among the 12 prepared muffin cups, filling each about 3/4 of the way to the top.

Bake in the preheated oven for 20 to 22 minutes, or until the egg bites are puffed up, set in the center, and lightly golden on top.

Remove from the oven and let cool in the pan for 5 minutes. Run a butter knife around the edges of each bite to gently release them from the tin before serving.