I adapted this recipe from a great website here. I wasn’t able to find the original, but there are several other very healthy recipes available on the site. As seen in the pictures, I like to use the 99% fat free ground turkey and the 100% egg whites from the carton. I just don’t like using whites of eggs in recipes because it seems like such a waste to throw out the yolk! To make this recipe even more low sodium, don’t add salt. I never do and they still turn out amazing. These are quick and easy to make and easy to take on the go, especially if you are packing your lunch and want to go low carb! I have enjoyed these at every meal of the day, served hot or cold, and as just a snack. Also, feel free to add any extra veggies to the mix, such as peppers (I added green pepper to these) or broccoli.
20 oz lean ground turkey breast
3 cups fresh spinach, chopped
1 cup salsa
1 medium red onion, chopped
4 egg whites
1/4 cup ground flax seed
cumin, salt & pepper to taste (eyeballed it all)
Preheat oven to 375 degrees. Mix all ingredients together. Use cooking spray to coat muffin tin, unless you have a nonstick version. Evenly split across 12 muffin cups. Bake for 25-30 minutes.