Turkey sausage and egg muffins

Method

Preheat your oven to 190°C and lightly spray a 12-cup muffin tin with olive oil. In a large frying pan, cook the turkey sausage meat over a medium-high heat for 5–7 minutes, breaking it into small pieces, then add the diced onion and red pepper, cooking for another 3 minutes until softened. Stir in the chopped spinach and remove from the heat. In a large bowl, whisk together the 10 eggs with salt and pepper, then fold in the cooked sausage mixture and two-thirds of the grated cheese. Divide the mixture evenly among the muffin cups, sprinkle the remaining cheese on top, and bake for 20–22 minutes until the eggs are set and the tops are lightly golden. Cool slightly before turning out; store in the fridge for up to 5 days or freeze for up to 3 months.