Preheat the oven to 350 F. Generously grease two 12-cup muffin tins with olive oil or spray well with oil spray. Set aside.
Whisk together the eggs, milk, paprika and salt until well combined, light and frothy, about 1 minute. Set aside.
Heat the oil in a medium skillet over medium-high heat. Add the onion and sauté just until soft, about 2 minutes. Add the pepper and zucchini, and sauté for 3 minutes. Remove from heat and stir in the beans and turkey. Let the vegetable mixture cool for 1 minute before adding to the eggs. Stir to distribute and add the grated cheese.
Use a ladle to scoop the egg and bean mixture into the muffin tins about 3/4 of the way full. Bake until the muffins puff up high and are fully set in the center, 12 to 15 minutes.
Run a butter knife around each muffin to release the sides, remove from the pan and cool completely on a plate. Serve immediately or if using later, wrap in plastic wrap and store in the refrigerator for up to one week. (These can also be frozen for longer storage.)
Can be eaten cold, at room temperature, or reheated in a microwave.