Enoki Protein Egg Bakes

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.

• Preparation Time: 25 mins
• Cooking Time: 28 mins
• Total Time: 53 mins
• Calories: 140 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Toss enoki mushrooms with garlic salt on a large plate.

Step 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.

Step 4

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

Step 5

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

Step 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.

Step 7

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