Ingredients:

•    24 ounces (about 2 large) Idaho® russet potatoes, thinly sliced
•    ½ cup liquid egg whites
•    1 cup no-salt-added pizza sauce
•    3 ounces low-sodium Canadian bacon, diced
•    1 ounce turkey pepperoni, chopped
•    ½ cup part-skim mozzarella cheese, shredded
•    1 tablespoon minced onion
•    1 tablespoon Italian seasoning
•    ½ teaspoon black pepper
•    ¼ teaspoon salt
•    1 cup baby spinach, finely diced
•    Avocado oil spray

Directions:

Prep the potatoes:

1. Preheat oven to 400°F (200°C).
2. Thinly slice potatoes (leave skins on for fiber).
3. Add to a large bowl and spray lightly with avocado oil spray.
4. Add minced onion, Italian seasoning, salt, and pepper. Toss to coat.
5. Pour in ½ cup liquid egg whites and stir until all slices are lightly coated — this helps bind the bites and adds protein.

Assemble the pizza bites:

1. Spray a 12-cup muffin tin generously with avocado oil spray.
2. Divide the potato mixture evenly among the cups, layering slices to form a mini “crust.”
3. Spoon about 1 tablespoon pizza sauce into each cup.
4. Add a mix of Canadian bacon and turkey pepperoni, then top each with a sprinkle of mozzarella cheese.

Bake:

1. Bake for 25–30 minutes, or until the potatoes are tender and the edges are golden brown.
2. Let cool in the pan for 5 minutes to set before removing.

Finish & serve:

1. Top each pizza bite with diced baby spinach before serving for a fresh, veggie-packed finish.