Batch-Prepped Savory Turkey Egg Bites

Preheat your oven to 375°F (190°C). Lightly coat a 12-cup non-stick muffin tin with 1 teaspoon of vegetable oil or cooking spray.

Wash and peel 750g of raw russet potatoes. Use a box grater to shred them into a clean kitchen towel. Gather the towel and squeeze firmly over the sink to remove as much liquid as possible from the potatoes; this ensures the bites aren't soggy.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 11 oz of raw ground turkey. Use a spatula to break the meat into small crumbles and cook for 7-9 minutes until browned and fully cooked through. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

While the turkey cooks, wash and finely chop 2 cups of fresh baby spinach. Use the box grater to shred 1.5 oz of sharp cheddar cheese block.

In a large mixing bowl, whisk together 18 oz of liquid egg whites, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano until slightly frothy.

Add the cooked turkey crumbles, the squeezed shredded potatoes, the chopped spinach, and half of the shredded cheddar cheese (0.75 oz) into the egg white mixture. Stir well to combine all ingredients evenly.

Distribute the mixture evenly among the 12 muffin cups, filling each nearly to the top. Sprinkle the remaining 0.75 oz of shredded cheddar cheese over the tops of the bites.

Place the tin in the oven and bake for 22-25 minutes, or until the egg whites are set and the tops are lightly golden brown.

Remove from the oven and let the bites cool in the tin for 5 minutes before using a plastic knife or offset spatula to gently pop them out. Serve immediately or store in the refrigerator for easy reheating throughout the week.