Directions

1. Pre-heat oven to 350°F (180°C).
2. Heat oil in a non-stick pan over medium heat.
3. If using cooked turkey, skip to step 5. If using uncooked turkey, slice turkey thighs into 1-inch strips. Season with salt and pepper to taste.
4. Cook over medium heat until cooked through, 5 – 8 minutes. Remove from pan and set aside to cool.  Once cooled, chop into chunks.
5. Add onions to pan. Sauté until translucent, 2-4 minutes.
6. Add broccoli, peas and baby spinach. Cook until warmed through and spinach is wilted, 3 – 4 minutes.  Add salt and pepper to taste.
7. Remove from heat.
8. Whisk eggs together. Add water and milk.  Add salt and pepper to taste.
9. Spray a 12-piece (or 2 X 6 piece) non-stick muffin pan generously with non-stick cooking spray.
10. Divide cooked vegetables evenly among muffin cups.
11. Divide cherry tomatoes evenly between each muffin cup.
12. Equally divide egg mixture into each muffin cup leaving ½ centimeter of space at the top.
13. Bake for 20-25 minutes until eggs are cooked through.
14. Let cool slightly and then remove from muffin tins.
15. Serve warm or at room temperature.