Name: Baked Eggs with Roasted Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 cup Yukon Gold potatoes; 2 oz ground turkey (93% lean); 3 large Eggs; 0.5 cup liquid egg whites; 1 cup fresh baby spinach; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika

Nutrition

Per serving

537 calories

Protein: 48g; 35% of calories
Carbs: 31g; 23% of calories
Fat: 26g; 42% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C).
Toss the diced Yukon Gold potatoes with avocado oil, sea salt, black pepper, garlic powder, and smoked paprika in a bowl until evenly coated.
Spread the potatoes on a parchment-lined baking sheet and roast for 15 minutes until they are golden and tender.
While the potatoes roast, place a small oven-safe skillet over medium heat and brown the ground turkey until fully cooked through.
Stir the roasted potatoes and the fresh baby spinach into the skillet with the turkey, allowing the spinach to wilt slightly.
Whisk the liquid egg whites and pour them over the potato and turkey mixture, then carefully crack the 3 whole eggs on top.
Transfer the skillet to the oven and bake for 8 to 10 minutes until the egg whites are set and the yolks reach your desired level of runniness.

Nutrition

Ingredients

Instructions

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