Breakfast

Spinach and Mushroom Baked Eggs is for Breakfast.

Spinach and Mushroom Baked Eggs takes several minutes to prepare.

Spinach and Mushroom Baked Eggs takes 30 minutes to cook.

Spinach and Mushroom Baked Eggs makes 1 servings.

The ingredients for Spinach and Mushroom Baked Eggs are:

1/2 Cup Egg Substitute
1 Large Egg
1/4 to 1/3 Cup mixed red, green, and yellow bell peppers
1 TBSP diced onion
1/2 Cup cooked spinach, well drained
1/2 Cup canned mushrooms
1 Slice reduced fat swiss cheese
4 sprays of Parkay Spray Butter
Salt, Pepper and Garlic Powder to taste.
Butter flavored cooking spray

Here is how you make Spinach and Mushroom Baked Eggs:

Preheat oven to 350.Spray 2 cup baking dish with Butter flavor cooking spray.Mix egg substitute and large egg together in bowl, mix in pepper mix and onion. Salt and pepper to taste. Pour 1/2 of egg mixture into baking dish, put drained spinach on top of egg mixture, add mushroom on top of spinach and spray with parkay spray butter and sprinkle with garlic powder, add cheese and cover with remaining egg mixture and bake in oven for 30 minutes.Serving Size: Makes 1 ServingNumber of Servings: 1Recipe submitted by SparkPeople user KBK6091.

The nutritional information for Spinach and Mushroom Baked Eggs is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 257.5

• Total Fat: 9.9 g
• Cholesterol: 196.3 mg
• Sodium: 742.8 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 5.8 g
• Protein: 32.1 g