Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.

In a large skillet, heat oil over medium heat. Add ground turkey and cook until browned, about 6-8 minutes. Add onions, bell peppers, and jalapeño, sautéing until softened, about 3-4 minutes. Stir in chili powder and cumin for 1 minute.

In a mixing bowl, crack the eggs and whisk with salt and pepper until frothy.

Fold the turkey-vegetable mixture into the whisked eggs, then mix in shredded cheese and chopped cilantro.

Pour the egg and turkey mixture into muffin cups, filling them about three-quarters full. Place the muffin tin on a baking sheet.

Bake for 18-22 minutes, until tops are lightly golden and a toothpick inserted comes out clean.

Cool for a few minutes, run a knife around edges, and serve warm with your favorite garnishes.