Time: 45 minutes (15 minutes hands on)
1 pound ground turkey breast
1 package Monterey Mushroom Let’s Blend Italian
1 Tbsp Avocado oil
10 ounces frozen chopped spinach, thawed and drained
1/2 tsp dried red pepper flakes
1 cup mozzarella, shredded (optional)
1.) Preheat oven to 350°.
2.) In a large skillet over medium heat, add the avocado oil and cook turkey about 5-7 minutes until minimal pink is present.
3.) Add Italian Let’s Blend and cook about 3 more minutes, stirring occasionally. Add spinach* and cook 1-2 minutes, remove from heat and stir in red pepper flakes.
4.) Pour mixture into a 9x13" greased dish followed by a layer of mozzarella cheese, if desired.
5.) In a medium bowl, whisk the eggs. Pour over the turkey and vegetable mixture and bake 25-30 minutes or until a knife, inserted in the center, comes out clean.
6.) Let cool for 5-10 minutes then cut into squares and enjoy!
If you want to make these as muffins, heavily grease a muffin tin or use silicone, if possible. Follow same instructions and use a 1/4 cup measuring cup to evenly distribute mixture into greased muffin tins then pour whisked eggs on top. Top with a pinch of cheese, if desired and bake for 20 minutes.
*Make sure spinach is drained very well; you don't want a lot of extra liquid added to this recipe. I thawed it under running water in a colander then put the ball of spinach in a paper towel and squeezed out any excess water.