Ingredients:

  • 2 cups sweet potatoes, small diced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 lb lean ground turkey sausage
  • 6 large eggs, beaten
  • 4 large egg whites, beaten
  • 2 cups fresh baby spinach

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced sweet potatoes and peppers with 2 tbsp olive oil, paprika, garlic powder, and salt on a baking sheet. Spread them in a single layer and roast for 20 minutes until golden brown and tender. Note: Don't overcrowd the pan or they'll steam instead of roast.
  3. Heat 1 tbsp olive oil in a 12 inch non stick skillet over medium high heat.
  4. Add the ground turkey sausage, breaking it apart with a spatula. Cook until browned and fragrant, which usually takes 7-10 minutes.
  5. Reduce the heat to medium.
  6. Stir in the fresh baby spinach and cook until the leaves just wilt.
  7. Pour in the beaten whole eggs and egg whites. Gently fold the mixture until soft, moist curds form. Note: Stop before they look dry as they will cook more during reheating.
  8. Divide the roasted vegetable mixture evenly among 6 meal prep containers.
  9. Top each bowl with an equal portion of the egg and turkey mixture.
  10. Let the bowls cool completely before sealing the lids.