Batch-Baked Turkey and Egg Protein Bites
10min
25min
6
279
Chef's Note
The Greek yogurt is the secret to keeping these turkey bites moist during reheating. To store, let them cool completely and keep them in an airtight container in the fridge for up to 5 days; just 30 seconds in the microwave brings them back to life!
Tags
Ingredients
1 lb raw ground turkey
6 units raw large eggs
1 cup plain Greek yogurt
0.5 cup raw whole almonds
2 cups fresh spinach
1 tsp garlic powder
1 tsp dried oregano
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly coat a 12-cup muffin tin with cooking spray.
- 2
Wash 2 cups of fresh spinach and roughly chop it into small ribbons.
- 3
Place 0.5 cup of raw whole almonds on a cutting board and roughly chop them into small pieces to add texture.
- 4
In a large mixing bowl, crack 6 raw large eggs and whisk them together with 1 cup of plain Greek yogurt until the mixture is smooth.
- 5
Stir 1 tsp of garlic powder, 1 tsp of dried oregano, 0.5 tsp of salt, and 0.5 tsp of black pepper into the egg and yogurt mixture.
- 6
Add 1 lb of raw ground turkey, the chopped spinach, and the chopped almonds to the bowl. Use a spoon or clean hands to mix until all ingredients are evenly distributed.
- 7
Distribute the mixture evenly among the 12 muffin cups, filling each nearly to the top.
- 8
Bake for 22 to 25 minutes, or until the turkey is fully cooked through and the egg centers are firm to the touch.
- 9
Allow the bites to cool in the tin for 5 minutes before removing. Serve 2 bites per person as a single snack serving.
Nutrition Information (per serving)
279
28g
5g
16g
Reviews (0)
No reviews yet
Be the first to review this recipe!