Keto Turkey & Spinach Egg Muffins (Thanksgiving Breakfast Edition)

Follow the steps. Check them off as you go.

1. Step 1Preheat oven: to 350°F. Grease a 6-cup muffin tin or line with silicone liners.
2. Step 2Sauté spinach: In a small pan, melt butter and cook spinach until wilted (about 1–2 minutes). Let cool slightly.Use: 1 cup fresh spinach (roughly chopped), 1 tbsp butter or olive oil
3. Step 3Whisk eggs: In a large bowl, whisk eggs, heavy cream, garlic powder, salt, and pepper.Use: 6 large eggs, 1/4 cup heavy cream (or unsweetened almond milk), 1/4 tsp garlic powder, Salt and pepper (to taste)
4. Step 4Assemble: Stir in chopped turkey, spinach, and shredded cheeses. Mix well.Use: 1 cup cooked turkey (chopped), 1 cup fresh spinach (roughly chopped)
5. Step 5Fill muffin tin: Pour mixture evenly into cups, filling about ¾ full.
6. Step 6Bake: 18–20 minutes, or until puffed and golden on top.
7. Step 7Cool slightly: before removing from the tin. Serve warm or store in fridge up to 4 days.