Bacon, Spinach, and Mushroom Eggs
Ingredients
- 8 slices center cut bacon
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 1 clove garlic, minced
- 6 cups baby spinach
- 8 large eggs
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove bacon from skillet, reserving 2 Tbsp drippings in skillet. Drain bacon; crumble.
- Add mushrooms and garlic to drippings in skillet. Cook over medium-high heat 8 to 10 minutes or until browned, stirring occasionally. Add spinach; cook 1 minute or until wilted.
- Whisk together eggs, salt, and pepper. Add eggs to skillet, reduce heat to low, and cook 7 minutes or until eggs are set, stirring gently.
- Sprinkle with bacon.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
295
|
295
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 21 | 21 |
| Carb (g) | 6 | 6 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 607 | 607 |
Low Carb Breakfast Meal Plan
This recipe selected from the eMeals Low Carb Breakfast Meal Plan.
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