Ingredients
12 large egg whites
1 1/2 cups cooked, drained lean ground turkey (93% fat-free)
1 cup chopped spinach
1/2 cup diced bell pepper (half yellow, half red)
1/2 cup finely chopped onion
1 tbsp baking powder
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp sea salt
1/4 tsp black pepper
Olive oil cooking spray (optional)
Instructions
Preheat oven to 350°F (180°C) and spray a muffin tin with olive oil
Sauté chopped onion and bell pepper in a skillet for 5 minutes until softened
Cool vegetable mixture completely, then combine with cooked turkey in a bowl
Add egg whites, baking powder, garlic powder, oregano, paprika, salt, and pepper, mix thoroughly
Portion mixture evenly into prepared muffin tin, press gently to form tight cakes
Bake 22 minutes or until golden and firm to the touch
Cool for 10 minutes before removing from tin
Notes
Customize with cheddar cheese shreds for extra richness
Keep muffins moist by ensuring vegetables are well-drained after cooking
Store in airtight container, refrigerate up to 5 days or freeze for 3 months
Use well-seasoned turkey for optimal flavor without salt spikes
- Prep Time: 15
- Cook Time: 22
- Category: Meals
- Method: Baking
- Cuisine: American
- Diet: High Protein, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 125
- Sugar: 0g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 2g
- Fiber: 1.2g
- Protein: 13g
- Cholesterol: 40mg