Preheat oven to 375F. Grease 6 muffins cups (I used the silicone
baking cups so I could bake in my toaster oven) and fold the
turkey slices inside making a cup (depending on size of slices,
you may have to fold in half).
In a small skillet, melt the oilt over medium-high heat. Add the
onion, garlic and mushrooms and cook for 2 minutes, stirring
occasionally. Add spinach and cook until wilted, about one
minute. Set aside to slightly cool.
Meanwhile, in a small mixing bowl, add italian seasoning, eggs,
and salt and pepper to taste. Whisk until eggs are combined.
Divide the spinach-onion mixture evenly and spoon into the
turkey-lined cups. Pour the egg mixture evenly into the cups and
top with shredded cheese.
Place the muffin pan (or silicone cups) onto a baking sheet and
bake in preheated oven to 15 minutes or until eggs are set.
Remove from oven and let cool slightly before removing from
pan and enjoy!