Enoki Protein Egg Bakes
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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."
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Ingredients53 m servings 140 cals
Original recipe yields 12 servings (24 egg bakes)
- 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!
Per Serving: 140 calories; 7.6 g fat; 1.8 g carbohydrates; 15.8 g protein; 209 mg cholesterol; 1008 mg sodium. Full nutrition