Mushroom & Spinach Baked Eggs
Updated Feb 15, 2021, Published Nov 01, 2015
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There’s something about eating a leisurely breakfast during the holidays that makes me smile. And this Mushroom & Spinach Baked Eggs recipe will do be sure to do the trick for you.
Mushroom & Spinach Baked Eggs
Ingredients
- 2 tablespoons extra-virgin olive oil or coconut oil
- 1½ pounds button mushrooms, sliced
- 1 medium red onion, diced
- 6-7 cups fresh spinach, roughly chopped
- ¼ cup fresh rosemary, finely chopped
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- 8 large eggs
Instructions
- Preheat the oven to 350ºF.
- Heat the oil in a large cast iron skillet over medium heat. Add the mushrooms and onions and sauté until the onions have softened, about 3 minutes. Add the spinach, rosemary, salt, and pepper and continue to cook until the spinach is wilted, another 2-3 minutes.
- Crack each egg into the skillet, arranging so they are evenly spaced across the mushroom mixture. Transfer the skillet to the oven and bake for 15-20 minutes until the egg whites have set. Serve warm
Nutrition
Calories: 249kcalCarbohydrates: 11gProtein: 18gFat: 16gSaturated Fat: 3gCholesterol: 327mgSodium: 752mgPotassium: 964mgFiber: 3gSugar: 5gVitamin A: 4745IUVitamin C: 18.6mgCalcium: 111mgIron: 3.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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