Enoki Protein Egg Bakes

• 1 bunch enoki mushrooms, cut from stalk and separated
• 2 tablespoons garlic salt
• 2 tablespoons safflower oil
• 1/2 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

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

enoki mushrooms, garlic salt, safflower oil, shallot, garlic, extralean ground turkey breast, yellow bell peppers, eggs, italian seasoning, salt

Taken from www.allrecipes.com/recipe/247427/enoki-protein-egg-bakes/ (may not work)