Turkey, Mushroom, and Spinach Egg Muffins

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Mushrooms

  White, raw

  2 ½ cup, pieces or slices or 175g

• Spinach

  Raw

  8 cup or 240g

• Egg white

  Raw, fresh eggs

  24 egg white (separated from yolk) or 960g

Directions

1. Heat oven to 325°F. Lightly grease a muffin tin or line with paper liners.
2. Warm a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up, until no longer pink. Season with salt and pepper and drain excess moisture.
3. Add the chopped mushrooms to the skillet and sauté until they release their liquid and soften, 4–5 minutes. Stir in the spinach and cook until wilted and most moisture evaporates, 2–3 minutes. Return the turkey to the pan and combine.
4. Divide the turkey–mushroom–spinach mixture evenly among the prepared muffin cups.
5. Whisk the egg whites to loosen and pour enough into each cup to cover the filling.
6. Bake until the egg whites are set and the tops spring back lightly to the touch, about 15–18 minutes. Cool 5 minutes, then run a thin knife around edges to release and serve warm or cool completely for meal prep.