Turkey Sweet Potato Egg Bake
Start your day with this turkey sweet potato egg bake. Perfect for meal prep so you can just grab it and go on your busy mornings! Gluten free, dairy free, low fat, paleo and whole 30 approved!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 2 large sweet potatoes peeled and chopped into small cubes
- 1 lb. ground turkey cooked
- 1/2 bag of organic frozen spinach defrosted
- 1 large carton of organic egg whites or 12 egg whites
- 1 tsp. garlic powder
- 1/2 tsp salt
- pinch pepper
- 1-2 tbs. sriracha optional
Preheat oven to 375F.
Peel and chop the two large sweet potatoes. Add them to a glass bowl and microwave for 7 minutes on high.
While the sweet potatoes are cooking, start a large skillet over medium heat.
Add ground turkey to the skillet and cook until brown, about 8 minutes.
As soon as the turkey is no longer pink, you can add the cooked sweet potatoes.and continue to cook over low heat.
In the bowl the sweet potatoes were in, add the frozen spinach and microwave for 2 minutes on high.
Remove the spinach from the microwave and add it to the turkey and sweet potato mixture, leaving behind and liquid that might have come out of the spinach during defrosting. Turn the heat off from under the skillet.
Add salt, garlic powder and sriracha (optional) to the sweet potato, turkey, spinach mixture.
Spray two large pie pans with non-stick spray or place 16-20 muffin liners into muffin tins (I use silicone).
Divide the sweet potato, turkey, and spinach mixture evenly between the two pie pans or muffin liners.
Pour the egg whites over the turkey mixture and place into the oven.
Muffins will need to bake for 20 minutes, the pie pans will need to bake for 30 minutes.
Calories: 76kcal | Carbohydrates: 5g | Protein: 11g | Cholesterol: 24mg | Sodium: 193mg | Potassium: 232mg | Sugar: 1g | Vitamin A: 3700IU | Vitamin C: 1.6mg | Calcium: 9mg | Iron: 0.5mg