Brunch

Mushroom, spinach and peppers egg bake is for Breakfast.

Mushroom, spinach and peppers egg bake takes 5 minutes to prepare.

Mushroom, spinach and peppers egg bake takes 30 minutes to cook.

Mushroom, spinach and peppers egg bake makes 8 servings.

The ingredients for Mushroom, spinach and peppers egg bake are:

8 serving 1 large egg (per the egg board) 50g
4 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
1 serving Chopped Frozen Spinach - 1 package [SOGDOC6] (by SOGDOC6)
4 serving Mini Sweet Bell Peppers (3 peppers to a svg)
8 serving 100% Grated Parmesan & Romano Cheese (Kroger) serv=2 tsp
1 tbsp Crisco Pure Vegetable Oil

Here is how you make Mushroom, spinach and peppers egg bake:

Saute mushrooms and peppers until soft in vegetable oil, add spinach that has been squeezed dry. Season with salt and pepper and nutmeg and red crushed pepper. Spray 11x7 baking dish with cooking spray. Put veggies in even layer in baking pan. Whisk 8 eggs seasoned with a little salt and pepper. Put 1/4 c Parmesan cheese blend over veggies. Pour eggs over top. Top with 1/4 c Parmesan cheese. Bake at 350 for 25-30 mins until set. Cut into 8 equal pieces.Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user LBOLLING2.

The nutritional information for Mushroom, spinach and peppers egg bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 145.6

• Total Fat: 8.3 g
• Cholesterol: 190.0 mg
• Sodium: 242.2 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 1.4 g
• Protein: 10.4 g