Baked Eggs with Mushrooms and Spinach

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Baked Eggs with Mushrooms and Spinach

Nutritive Information

Per Serving:      

  • Calories: 209 Kcal
  • Fat: 9 g
  • Carbohydrate: 19 g
  • Protein: 13.5 g
  • Fiber: 3.5 g.


  • 6 (1-oz) slices whole-grain bread
  • Canola oil cooking spray
  • 1 Tbsp. extra virgin olive oil
  • 1 medium onion, chopped
  • 6 green onions, chopped, including green stems
  • 2 cups sliced mushrooms (any variety works, shitake or crimini are especially good)
  • Salt and freshly ground black pepper
  • 6 cups baby spinach leaves, loosely packed
  • 6 large eggs
  • 1/2 cup unsweetened almond milk or low-fat milk
  • 1/2 cup reduced-fat cheddar, part-skim mozzarella cheese or Jarlsberg cheese
  • 1 Tbsp. chopped parsley or chives


  • Preheat oven to 350 degrees F.
  • In toaster, lightly toast bread. Coat a 9×13-inch baking pan with cooking spray. Arrange toast in flat layer without overlapping.
  • In large skillet, heat oil over medium-high heat. Add onion and sauté 5 minutes. Add green onion and sauté 3 minutes.
  • Add mushrooms and cook until they begin to brown, about 2-3 minutes. Season to taste with salt and pepper. Cook another 4 minutes. Stir in spinach and let wilt, about 2-3 minutes.
  • Evenly spread mushroom and spinach mixture over toast.
  • Crack an egg over each piece of toast. Lightly season with salt and pepper, to taste. Pour milk over eggs and sprinkle with cheese.
  • Bake until egg whites are set, about 28-30 minutes. Garnish with parsley or chives. Cut into 6 sections and serve hot.


6 Servings

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