Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 380F (195C).
- Brown the ground turkey in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles, until no pink remains. Drain off any excess liquid.
- Reduce the heat to medium. Add the cream cheese and baby spinach and cook, stirring, for 2-3 minutes until the cream cheese has melted and the spinach has wilted.
- Take the skillet off the heat and let it cool for a minute or two. Stir in the beaten egg and half of the shredded cheddar until well combined.
- Season with black pepper, then spread the mixture into an 8x8-inch (2-quart) baking dish. Sprinkle the remaining cheddar over the top.
- Bake for 20 minutes, until the cheese is melted and golden. Let the casserole rest for 5 minutes before serving.
Nutrition
Notes
Use regular 93% lean ground turkey for the juiciest result. Extra-lean ground turkey breast also works and adds a little more protein.
Make ahead: assemble, cover and refrigerate for up to 24 hours, then add 5-10 minutes to the baking time. Leftovers keep 3-4 days in the fridge or up to 3 months in the freezer.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
