Batch-Baked Lean Turkey and Spinach Protein Egg Bites

Preheat your oven to 350°F (175°C). Lightly coat a 12-cup standard muffin tin with cooking spray or a small amount of vegetable oil to prevent sticking.

Finely dice 0.25 cup of yellow onion and roughly chop 2 cups of fresh spinach into small ribbons.

Place a non-stick skillet over medium-high heat with 1 tablespoon of vegetable oil. Add 12 oz of raw ground turkey and the diced onion.

Cook the turkey, breaking it apart with a wooden spoon, for 7-8 minutes until it is fully browned and no pink remains. Season with a pinch of salt and black pepper.

Add the 2 cups of chopped spinach to the skillet with the turkey. Stir for about 1 minute until the spinach is just wilted, then remove the pan from the heat.

In a large mixing bowl, crack 8 large eggs. Add 1 tsp dried oregano and 0.5 tsp garlic powder. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.

Divide the cooked turkey and spinach mixture evenly among the 12 muffin cups (each cup should be about half full).

Pour the whisked egg mixture into each muffin cup, filling them until they are about 3/4 of the way full.

Top each egg bite with an even sprinkle of the 0.5 cup shredded cheddar cheese.

Place the tin in the oven and bake for 20-22 minutes, or until the eggs are set in the center and the tops are lightly golden.

Allow the bites to cool in the tin for 5 minutes before using a butter knife to gently pop them out. Serve immediately or store in the fridge for easy reheating.