Brunch vibes! This recipe for spinach and mushroom eggs is perfect for a long weekend. Serve with crunchy bread for ultimate enjoyment!
Total Time
20min
0.0
0 Ratings
Author: Eggland's Best
Servings:
4
Ingredients
•
4
Eggland's Best Organic Eggs (Brown)
•
3
cups
Fresh Spinach
•
1/2
cup
Spinach Artichoke Dip
•
4
Mushrooms
•
4
Cherry Tomatoes
•
as needed
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
as needed
French Bread
, sliced
Cooking Instructions
1.
Add Olive Oil (as needed) into a skillet and add in sliced Mushrooms (4).
2.
Add Fresh Spinach (3 cups) and Spinach Artichoke Dip (1/2 cup) to pan and combine.
3.
Add Salt (to taste) and Ground Black Pepper (to taste) to taste and stir.
4.
Crack Eggland's Best Organic Eggs (Brown) (4) into the spinach mixture and cook to preferred temperature.
5.
Add sliced Cherry Tomatoes (4) for garnish and red pepper flakes.
6.
Serve with toasted French Bread (as needed).
7.
Enjoy!
Nutrition Per Serving
CALORIES
153
FAT
11.2 g
PROTEIN
10.9 g
CARBS
2.8 g
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