Enoki Protein Egg Bakes Recipes

ENOKI PROTEIN EGG BAKES

Enoki Protein Egg Bakes image

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.

Provided by QuinaEats

Categories Breakfast Eggs

Time 53m

Yield 12

Number Of Ingredients 10

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

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Toss enoki mushrooms with garlic salt on a large plate.
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.
Stir turkey into the skillet. Cook, stirring to break up clumps, until browned, about 5 minutes.
Combine turkey with mushroom mixture; chop finely. Stir in yellow bell peppers.
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.
Bake in the preheated oven until edges are browned and a toothpick inserted into the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 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, Sodium 1008 mg, Sugar 0.5 g

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