High-Protein Turkey Veggie Egg Muffins

1 Preheat your oven to 375°F and lightly grease 8 cups of a muffin tin.
2 Heat a skillet over medium heat and add the ground turkey. Cook until browned and completely cooked through.
3 Add the diced bell pepper and spinach to the skillet. Sauté until the peppers have softened slightly and the spinach is wilted.
4 Wrap one slice of turkey bacon around the inside edge of each muffin cup.
5 Divide the cooked ground turkey and veggie mixture evenly between the 8 muffin cups.
6 Pour the liquid whole eggs into each muffin cup, dividing the carton evenly between all 8. Leave a little room at the top since the eggs will puff up while baking.
7 Bake for 18–22 minutes, or until the eggs are completely set in the center.
8 Let the muffins cool in the pan for about 5 minutes before removing. Enjoy warm or store them for an easy breakfast later!