Egg White Bites

Original recipe

Preheat oven to 350 degrees F. Prep muffin pans by placing each silicone pan on a baking sheet or spray muffin trays well with non-stick spray.
In a skillet over medium heat, cook the turkey, breaking into bite sized pieces until browned. Add the bell peppers and sauté until softened. Add the spinach and stir to wilt. Drain any excess liquid.
Place each silicone muffin pan on a baking sheet or spray muffin trays well with non-stick spray. Evenly distribute the turkey mixture between the 24 muffin cups.
In a blender combine the egg whites and cottage cheese. Blend until the cottage cheese is smooth.
Evenly distribute the egg white mixture between to each cup followed by the shredded cheese over the 24 cups. Using a spoon slightly stir each cup to spread the cheese throughout vs. just on top.
Bake in a preheated oven at 350 degrees Fahrenheit for 30-35 minutes until the eggs are cooked through and no longer runny.
If baking one tray at a time or halving the recipe bake for 15-20 minutes or until the eggs are fully cooked through and no longer runny.

Be sure to drain excess liquid from the turkey and veggie mixture. This will prevent the eggs from being runny and watery.