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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.


Recipe Summary test

25 mins
28 mins
53 mins
24 egg bakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

I use safflower oil because it is mild in taste but is nearly as healthy as olive oil. Use olive oil if preferred.

Substitute red onion for the shallot if desired. Use orange or red bell peppers instead of the yellow if desired.

You can use any variety of ground meat, but I recommend using 99% lean to maximize protein and health benefits.

All added salt can be removed from this recipe; it will still taste great!

Nutrition Facts

140 calories; protein 15.8g; carbohydrates 1.8g; fat 7.6g; cholesterol 209.4mg; sodium 1008mg. Full Nutrition