Scrambled Egg Whites W Shiitake Mushrooms And Turkey Bacon Recipes

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EGG WHITE BREAKFAST CASSEROLE



Egg White Breakfast Casserole image

Great egg white casserole to make at the beginning of the week for a quick breakfast each morning.

Provided by Stephanie Patterson

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 35m

Yield 10

Number Of Ingredients 9

1 serving cooking spray
1 (32 ounce) container egg whites
⅓ cup nonfat plain Greek yogurt
1 pinch salt and ground black pepper to taste
1 (8 ounce) package sliced fresh mushrooms
1 small onion, chopped
2 ½ cups cooked turkey sausage crumbles (such as Jimmy Dean®)
1 plum tomato, chopped
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with nonstick cooking spray.
  • Whisk egg whites, yogurt, salt, and pepper together in a bowl. Pour into the prepared dish.
  • Bake in the preheated oven until starting to set, about 10 minutes.
  • Meanwhile, saute mushrooms and onion in a pan until softened, 5 to 10 minutes. Spread mushroom mixture, sausage crumbles, and tomato over the parbaked egg layer. Cover with Cheddar cheese.
  • Continue baking until eggs are set and cheese is melted, 10 to 15 minutes.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.2 g, Cholesterol 33.7 mg, Fat 9.6 g, Fiber 0.4 g, Protein 22.5 g, SaturatedFat 5.3 g, Sodium 558.5 mg, Sugar 1.2 g

SAUTEED MUSHROOM SCRAMBLED EGGS



Sauteed Mushroom Scrambled Eggs image

This is a quick and easy version of scrambled eggs that is both nutritious and delicious... hope you enjoy it!

Provided by Mimi1989

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 6

2 tablespoons butter
4 mushrooms, sliced, or more to taste
2 green onions, sliced, or more to taste
2 eggs
1 tablespoon milk, or more to taste
1 pinch salt

Steps:

  • Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
  • While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
  • Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 6.1 g, Cholesterol 434.3 mg, Fat 33.6 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 17.9 g, Sodium 473.3 mg, Sugar 3.4 g

MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS



Martha Rose Shulman's Scrambled Eggs With Mushrooms image

This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.

Provided by Martha Rose Shulman

Categories     easy, quick

Time 30m

Yield Serves four

Number Of Ingredients 8

1 tablespoon extra virgin olive oil or unsalted butter
1/2 pound cultivated or wild mushrooms, cleaned, trimmed and sliced (2 cups sliced)
1 to 2 garlic cloves (to taste), minced (optional)
Salt
freshly ground pepper to taste
1 to 2 tablespoons minced chives (to taste)
6 to 8 eggs
2 tablespoons low-fat milk

Steps:

  • Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
  • Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 1 gram, TransFat 0 grams

SHIITAKE AND MANCHEGO SCRAMBLE



Shiitake and Manchego Scramble image

This savory breakfast dish takes everyday scrambled eggs up a few notches. The rich flavor is so satisfying in the morning, and it's even better served with buttery toasted Italian bread. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil, divided
1/2 cup diced onion
1/2 cup diced sweet red pepper
2 cups thinly sliced fresh shiitake mushrooms (about 4 ounces)
1 teaspoon prepared horseradish
8 large eggs, beaten
1 cup heavy whipping cream
1 cup shredded Manchego cheese
1 teaspoon kosher salt
1 teaspoon coarsely ground pepper

Steps:

  • In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 2-3 minutes. Add mushrooms; cook and stir until tender, 3-4 minutes. Stir in horseradish; cook 2 minutes more., In a small bowl, whisk together remaining ingredients and remaining olive oil. Pour into skillet; cook and stir until eggs are thickened and no liquid egg remains.

Nutrition Facts : Calories 274 calories, Fat 24g fat (12g saturated fat), Cholesterol 234mg cholesterol, Sodium 405mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

SCRAMBLED EGG WHITES W/ SHIITAKE MUSHROOMS AND TURKEY BACON



Scrambled Egg Whites W/ Shiitake Mushrooms and Turkey Bacon image

From the David Kirsch Ultimate NY Body Plan: "At the Madison Square Club, plain scrambled egg whites will never do. Liven that breakfast platter" David Kirsch

Provided by Razzlledazzlle

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1/4 teaspoon fresh parsley, chopped
black pepper, ground
1 tablespoon water
3 eggs, white(s)
shiitake mushroom, cap(s) cut into julienne strips
2 slices turkey bacon

Steps:

  • Heat a 9" nonstick skillet over medium high heat and coat with non-fat vegetable cooking spray.
  • Take the two strips of turkey bacon and pan heat until cooked through and crispy ? approximately 1 - 2 minutes for each side. Remove the bacon from the pan and immediately
  • Place the mushrooms in the same skillet and sautÃ?© until slightly browned ? approximately 1 - 2 minutes. Remove from heat and set aside.
  • In a small bowl, whisk together egg whites and water. Season to taste with the pepper. Place the eggs in the nonstick skillet and stir until cooked through - approximately 1 minute or until the edges begin to set. Do not overcook.
  • Arrange the eggs and the mushrooms on a plate, sprinkle with parsley and add two strips of turkey bacon on the side.

SHIITAKE MUSHROOM BACON RECIPE BY TASTY



Shiitake Mushroom Bacon Recipe by Tasty image

Here's what you need: shiitake mushroom, soy sauce, salt, pepper, olive oil

Provided by Rachel Gaewski

Time 30m

Yield 2 servings

Number Of Ingredients 5

3 ½ oz shiitake mushroom, thinly sliced
½ teaspoon soy sauce
salt, to taste
pepper, to taste
3 tablespoons olive oil

Steps:

  • Preheat oven to 375˚F (190˚C).
  • On a cutting board, cut mushrooms into thin slices, about ⅛-inch (3 mm) thick.
  • Spread on baking sheet and drizzle with, soy sauce, salt, pepper, and olive oil and mix until thoroughly coated.
  • Spread shiitakes onto a single layer on a baking sheet.
  • Bake 10 to 15 minutes, flipping after five minutes. Remove when crispy.
  • Serve with your favorite dish.
  • Enjoy!

Nutrition Facts : Calories 193 calories, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 1 gram, Sugar 1 gram

EGG WHITE & TURKEY SCRAMBLE



Egg White & Turkey Scramble image

A slight variation of the original Egg White & Turkey Scramble recipe from pg. 13 of 'The Eat-Clean Diet Cookbook' by Tosca Reno

Provided by megmay8

Categories     Breakfast

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 9

6 egg whites
2 tablespoons skim milk
4 ounces extra-lean ground turkey
1 cup shredded spinach
1/2 cup diced tomato
1 garlic clove, minced
sea salt
black pepper
cooking spray

Steps:

  • Cook the ground turkey in a medium skillet coated with cooking spray until cooked through. Drain excess juices from the pan. Place turkey in a bowl and set aside.
  • Wipe the pan clean with a paper towel. In a small bowl, mix egg whites and skim milk. Scramble mixture in the skillet until egg whites are dry.
  • Meanwhile, in a small skillet coated with cooking spray, lightly saute tomatoes, spinach, and garlic. Combine with cooked ground turkey and egg whites and mix until evenly distributed and all ingredients are heated through. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 164.7, Fat 5.1, SaturatedFat 1.3, Cholesterol 45.1, Sodium 380, Carbohydrate 6.7, Fiber 1.3, Sugar 3.2, Protein 22.3

SPINACH-MUSHROOM SCRAMBLED EGGS



Spinach-Mushroom Scrambled Eggs image

My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. -Rachelle McCalla, Batesville, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

2 large eggs
2 large egg whites
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon butter
1/2 cup thinly sliced fresh mushrooms
1/2 cup fresh baby spinach, chopped
2 tablespoons shredded provolone cheese

Steps:

  • In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 417mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

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