Preheat your Oven to 375°F. Generously spray a 8 large eggs Muffin Tin with Cooking Spray (or use silicone liners) and set aside.

Heat a Skillet over medium heat. Add the crumbled ½ lb turkey breakfast sausage casings removed, crumbled and cook, breaking it up with a spatula, for 4–5 minutes until browned and cooked through. Add the diced ¼ cup yellow onion finely diced, ½ cup red bell pepper finely diced, and 2 cloves garlic minced, and cook for another 2–3 minutes until softened. Stir in the chopped 1 cup baby spinach roughly chopped and cook for 1 minute until wilted. Remove from heat and let cool slightly.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Evenly divide the egg mixture among the 12 prepared Muffin Tin cups, filling each about three-quarters full. Give the pan a gentle tap on the counter to settle the mixture.