Shiitake Garden Egg Muffins
I am in LOVE with these shiitake garden egg muffins. They’re are packed with protein and allll of the health benefits.
I’ve been working on creating more breakfast recipes that can be meal prepped. It makes life so much easier! Even when I’m working from home, I love being able to grab an already-made, healthy breakfast.
These are incredibly easy to prepare and make for a great breakfast that will keep you full and satisfied. As always, enjoy!
Ingredient Highlights
Shiitake mushrooms make an appearance in these egg muffins. Based on the taste, you’d never know! However, you’ll know from the amazing benefits they add.
Shiitake mushrooms are great for inflammation and your immune system. They are found to promote a healthy gut microbiome.
Bell peppers and onions add to the garden aspect of this recipe. Both ingredients are beneficial to the gut by aiding in digestion.
Obviously, eggs are the backbone of this recipe. Eggs are super beneficial. They are full of protein, healthy fats, various vitamins, antioxidants, and have been said to reduce the risk of heart disease.
I’ve also included ground turkey and shredded vegan cheese into these egg muffins. Feel free to omit the turkey if you’d like a vegetarian take on these egg bites!
Ingredient Recommendations
I highly recommend the shredded vegan cheese by Follow Your Heart and Miyoko’s Creamery. So so good!
Shiitake Garden Egg Muffins
Equipment
- 1 Muffin Pan
- 12 Muffin Liners optional
Ingredients
- 8 eggs
- 1/2 lb ground turkey (~1 cup), cooked
- 1/3 cup shiitake mushroom diced
- 1/3 cup bell peppers diced, any color
- 1/3 cup red onion diced
- 1/3 cup vegan cheese optional
- 1/2 tsp Himalayan pink salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Pre-heat oven to 350° F.
- Cook ground turkey in a skillet/pan over medium heat, breaking up clumps until no longer pink.
- Crack and whisk 8 eggs in a large bowl.
- Add all other ingredients into bowl and mix together.
- Once evenly mixed, add ~1/4 cup of mixture into each muffin pan pocket.
- Cook in oven for 25 minutes.
- Let cool and enjoy!