Spinach and Mushroom Eggs
Recipe by: Christin Singh
Brunch vibes! This recipe for spinach and mushroom eggs is perfect for a long weekend. Serve with crunchy bread for ultimate enjoyment!
Ingredients
4 Eggland's Best Large Eggs
3 cups spinach
1/2 cup spinach artichoke dip
4-5 mushrooms
4 cherry tomatoes
Olive oil
Salt
Pepper
French bread, sliced
Preparation
- Add olive oil into a skillet and add in sliced mushrooms.
- Add spinach and artichoke dip to pan and combine.
- Add salt and pepper to taste and stir.
- Crack eggs into the spinach mixture and cook to preferred temperature.
- Add sliced cherry tomatoes for garnish and red pepper flakes.
- Serve with toasted French bread.
- Enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 500 |
| Fat | 15g |
| Sodium | 200mg |
| Carbohydrates | 50g |
| Dietary Fiber | 5g |
| Protein | 3.8g |
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