Breakfast

Mushroom and Spinach Egg Cups is for Breakfast.

Mushroom and Spinach Egg Cups takes 15 minutes to prepare.

Mushroom and Spinach Egg Cups takes 22 minutes to cook.

Mushroom and Spinach Egg Cups makes 6 servings.

The ingredients for Mushroom and Spinach Egg Cups are:

1 10oz package fresh spinach
8 oz package mushrooms, sliced
4 oz shredded Jarlesberg cheese
5 extra large eggs
Salt & Pepper to taste

Here is how you make Mushroom and Spinach Egg Cups:

Spray large skillet with olive oil spray. Cook mushrooms until soft & set aside. In same pan add spinach and a little water if needed, cook until spinach is wilted. Drain & wring out moisture from spinach. Add to mushrooms. Let cool. Meanwhile whisk eggs, cheese, salt & pepper together. Add mushroom mixture and combine. Evenly divide into 12 muffin cups. Bake 20-23 mins or until toothpick comes out clean. Serving Size: Makes 6 2-muffin servingsNumber of Servings: 6Recipe submitted by SparkPeople user DOOBIEDOO56.

The nutritional information for Mushroom and Spinach Egg Cups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 155.5

• Total Fat: 10.3 g
• Cholesterol: 193.1 mg
• Sodium: 226.6 mg
• Total Carbs: 3.3 g
• Dietary Fiber: 1.5 g
• Protein: 13.3 g