Buffalo-Style Turkey and Spinach Egg White Bites

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

Wash and peel 3 cups of sweet potato, then dice them into very small 1/4-inch cubes to ensure they cook quickly.

In a large skillet over medium-high heat, add 1 tbsp olive oil. Add the 8 oz raw ground turkey and the 3 cups of diced sweet potato. Season with a pinch of salt and pepper.

Sauté the turkey and potatoes for 8-10 minutes, breaking the turkey into small crumbles with a spoon, until the turkey is browned and the potatoes are slightly softened.

Roughly chop 2 cups of fresh spinach and add it to the skillet. Stir for 1 minute until the spinach is just wilted, then remove the skillet from the heat.

In a large mixing bowl, whisk together 1.5 cups raw liquid egg whites, 1/4 cup buffalo sauce, 1 tsp garlic powder, and 1 tbsp dried parsley until well combined.

Evenly distribute the turkey, sweet potato, and spinach mixture into the 12 muffin cups.

Sprinkle 2 tbsp of feta cheese crumbles evenly over the top of the turkey mixture in the muffin cups.

Pour the egg white and buffalo sauce mixture into each muffin cup, filling them about 3/4 of the way to the top.

Bake for 15-18 minutes, or until the egg whites are set and the tops are slightly golden.

Allow the bites to cool in the pan for 5 minutes before using a knife to gently loosen the edges and remove them. Serve warm or store in the fridge for a quick reheat snack.