Spinach and Mushroom Eggs

9 INGREDIENTS • 7 STEPS • 20MINS

Spinach and Mushroom Eggs

Brunch vibes! This recipe for spinach and mushroom eggs is perfect for a long weekend. Serve with crunchy bread for ultimate enjoyment!

Love This Recipe?

Brunch vibes! This recipe for spinach and mushroom eggs is perfect for a long weekend. Serve with crunchy bread for ultimate enjoyment!

Eggland's Best

ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

20MINS

Total Time

Ingredients

Servings

4

us / metric

4

Organic Eggs

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

Nutrition Per Serving

VIEW ALL

Calories

153

Fat

11.2 g

Protein

10.9 g

Carbs

2.8 g

Love This Recipe?

Eggland's Best

ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

Cooking Instructions

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step 1

Add Olive Oil (as needed) into a skillet and add in sliced Mushrooms (4).

step 2

Add Fresh Spinach (3 cups) and Spinach Artichoke Dip (1/2 cup) to pan and combine.

step 3

Add Salt (to taste) and Ground Black Pepper (to taste) to taste and stir.

step 4

Crack Organic Eggs (4) into the spinach mixture and cook to preferred temperature.

step 5

Add sliced Cherry Tomatoes (4) for garnish and red pepper flakes.

step 6

Serve with toasted French Bread (as needed).

step 7

Enjoy!

step 7 Enjoy!

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