Name: Sheet pan baked eggs and turkey
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz 99% lean ground turkey; 2 large eggs; 2 large egg whites; 3/4 red bell pepper, diced; 1/2 medium yellow onion, diced; 1 3/4 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp smoked paprika; 1 tsp hot sauce; 1 scallions, thinly sliced

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. In a medium bowl, combine the ground turkey, red bell pepper, and yellow onion.
Toss the turkey mixture with the olive oil, smoked paprika, half the salt, and half the black pepper. Break the turkey into small 1/2-inch crumbles as you toss it. Spread the mixture onto the pan in a layer about 1/2 inch thick, occupying about a 9x13-inch space. Roast for 6 minutes, stir the mixture, and roast for 6 minutes more.
Remove the pan from the oven. Use a spoon to press 3 deep wells into the turkey mixture, building up the rims around each to hold the eggs. Carefully crack the whole egg into each of the first two wells, then pour both egg whites into the third well. Sprinkle the eggs with the remaining salt and pepper.
Return the pan to the oven. Bake for 8 minutes until the turkey is cooked through and the whites are set but the yolks are still soft. Finish with a drizzle of hot sauce and sliced scallions. Done when turkey is opaque in the center and egg whites are set, 165°F.

Nutrition

Ingredients

Instructions

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