Italian Spinach Mushroom Baked Eggs
A simple healthy breakfast for mushroom lovers. I made this breakfast because I am embracing my love for mushrooms and letting it go wild with ideas. If you are a mushroom hater (or allergic to mushrooms!), please go elsewhere. This post is not for you.
For me, blogging happens in bits and pieces. First, I get the inspiration for a recipe. Sometimes this happens right before I make it and sometimes it happens months or even years before the dish ever comes to life. This one was a spur of the moment kinda recipe, something to get some good healthy food in my body before a workout. I made this for breakfast for myself on Sunday and took a few shots before I ran off to yoga … then got busy with life and this post was put on hold.
I started editing the photos for this post on Monday night after yoga because I had just a few minutes before I had to fold clothes and put them away. I didn’t finish the photos that night, so then on Tuesday after work and after my daughter’s parent teacher conferences and before I had to pick up my son from his night class, I finished editing the photos … but WordPress wasn’t wanting to let me upload them … sigh.
I should be in bed now, but I finally got the photos to upload so I want to finish this post. I’m frustrated with myself that I didn’t write out the recipe yet. Argh! I meant to do the dishes and clean up the kitchen tonight but I want to finish. Want to get this posted.
So here you go, dear readers, dear foodie friends. An easy, quick, scrumptious, MUSHROOM-filled breakfast. Add cheese if you want a more decadent breakfast. I seriously would have, given my addiction to all things cheese, but I’m trying to slim down calories lately. As I’m blogging this, I am thinking ricotta mixed with the spinach and some fresh basil leaves (and a few other herbs) and some shredded Italian cheeses, topped with a nice red sauce would make a marvelous bed for these lovely eggs … but that will have to wait for another day.
- 1 teaspoon olive oil
- 4 baby bella mushrooms, sliced
- 1 - 2 cups fresh spinach leaves, chopped
- 1/2 cup marinara or your favorite pasta sauce
- red pepper flakes
- 1 egg
- Red Robin Seasoning (or salt) and freshly ground pepper
- Preheat the oven to 350 F. Spray an oven safe bowl/dish with cooking spray for each serving (or use a flat casserole dish for several servings).
- Heat the olive oil in a frying pan over medium heat, then add the mushrooms. Sprinkle with Red Robin seasoning (or your favorite seasoning), cover and cook for several minutes, stirring occasionally, until the mushrooms are juicy and tender. Put the mushrooms in a bowl and set aside.
- Add the spinach to the pan, cover and cook, stirring frequently, just for just a few minutes, until the spinach is wilted.
- Put the spinach in the bottom of your dish, cover with mushrooms, making a well for each egg. Pour the sauce over top. Sprinkle lightly with red pepper flakes. Crack an egg into each hole, then put in the oven to bake for 15 - 20 minutes for individual servings (or longer for a dish of several), until the whites are set but the yolks are still runny (or until they are done to your liking).
- Serve hot with toast for soaking up the sauce and/or runny yolks.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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