Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with nonstick spray or line with parchment liners.

Cook the sausage: Warm a large skillet over medium heat. Add the turkey sausage and cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.

Sauté the veggies: In the same skillet, add a splash of oil if the pan is dry. Sauté onion and bell pepper for 3–4 minutes until softened. Stir in garlic for 30 seconds. Fold in chopped spinach and cook just until wilted. Season with a pinch of salt and pepper.

Combine sausage and veggies: Return the sausage to the pan with the vegetables. Stir to combine and remove from heat.

Whisk the egg mixture: In a large bowl, whisk eggs, milk, paprika, salt, and pepper. Add red pepper flakes if you like a little heat.

Assemble: Divide the sausage-veggie mixture evenly among the 12 muffin cups. Sprinkle cheese over each cup. Pour the egg mixture on top, filling each cup about 3/4 full. Gently tap the pan to settle.

Bake: Bake for 18–22 minutes, or until the muffins are set in the center and lightly golden around the edges. A toothpick should come out mostly clean.

Garnish and cool: Let the muffins cool in the pan for 5 minutes, then run a knife around the edges to release. Sprinkle with chopped parsley or chives if using.

Serve or store: Enjoy warm, or let cool fully before storing for the week.