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Egg White Pizza Bake

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Egg White Pizza Bake

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

370calories
61.2g protein
7.3g carbs
9.2g fat

Sodium: Not calculated

1 of 4 servings. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

Cooking instructions

Pre-cook vegetables in a dry nonstick pan until excess moisture evaporates. Heat oven to 375 F. Spread vegetables and chopped turkey in four oven-safe dishes. Pour in beaten eggs and whites, top with mozzarella and bake until fully set, 20-30 minutes. Use four dishes of at least 16 fl oz each and verify centers reach 165 F because turkey is included. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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