Approved by the 
Jump to recipe
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
Cal/Serv:
249
Stuffed mushrooms have never failed us and this breakfast version is no exception. An easy low-carb breakfast that is filled with garlicky tomatoes and spinach, eggs, and cheese. It's just the thing to get us out of bed in the morning.
Have you made these yet? Let us know how it went in the comments below!
Advertisement - Continue Reading Below
Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 2
cloves garlic, minced
- 1 cup
cherry tomatoes, halved
- 4 cups
baby spinach
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes
- 4
portobellos, stems removed
- 4
large eggs
- 1 cup
shredded white cheddar
Freshly chopped parsley, chopped
Directions
- Step 1Preheat oven to 375°. In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add cherry tomatoes and cook until starting to burst, 5 minutes. Add spinach and cook until wilted, 2 minutes more. Season with salt, pepper, and a pinch of red pepper flakes.
- Step 2Place mushrooms stem side up on a small baking sheet. Spoon spinach mixture into each mushroom. Crack eggs over spinach and sprinkle cheese over egg.
- Step 3Bake until whites are just set, about 30 minutes.
- Step 4Garnish with parsley before serving.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below