Enoki Protein Egg Bakes recipe

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Ingredients

1 bunch enoki mushrooms, cut from stalk and separated
2 tablespoons garlic salt
2 tablespoons safflower oil
½ large shallot, chopped
2 cloves garlic, minced
1 pound extra-lean ground turkey breast
2 yellow bell peppers, finely chopped
12 eggs
2 tablespoons Italian seasoning
salt and ground black pepper to taste

Nutrition Info

139.8 calories
carbohydrate: 1.8 g
cholesterol: 209.4 mg
fat: 7.6 g
fiber: 0.4 g
protein: 15.8 g
saturatedFat: 1.8 g
servingSize: -
sodium: 1008 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).

  2. Toss enoki mushrooms with garlic salt on a large plate.

  3. Heat oil in a large skillet or wok. Add enoki mushrooms, cook and stir until firm and lightly browned on the bottom, 2 to 3 minutes. Return to the plate. Add shallot and garlic to the skillet, cook and stir until fragrant, 1 to 2 minutes. Add to mushrooms.

  4. Stir turkey into the skillet. Cook, stirring to break up clumps, until browned, about 5 minutes.

  5. Combine turkey with mushroom mixture, chop finely. Stir in yellow bell peppers.

  6. Beat eggs, Italian seasoning, salt, and pepper together in a large bowl. Stir in turkey mixture and pour into two 1/3-cup muffin tins.

  7. Bake in the preheated oven until edges are browned and a toothpick inserted into the center comes out clean, about 20 minutes.

Recipe Yield

24 egg bakes

Recipe Note

I often eat these for lunch or breakfast on my current diet. They have a great flavor while remaining healthy, and are very easy to make! Is it as good as a buttermilk crust quiche? No. But it sure takes care of the hunger pangs! I personally dip mine in sriracha sauce but I have had friends who sprinkle some Tabasco® on theirs.

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