Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Meal Type: Breakfast & Brunch
Ingredients
8 Eggs
Cooking spray
2 cups Sliced mushrooms
2 Boxes frozen chopped spinach, thawed and squeezed dry
2 Shallots, diced
2 Garlic cloves, minced
Pinch nutmeg
Salt and pepper
2 Whole wheat English muffins, halved
1 tbsp And 1 tsp flaxseed oil
Preparation
Preheat the oven to 450°F.
Heat a large nonstick skillet over medium heat and spray with cooking spray. Sauté the shallots and garlic until tender; season with salt and pepper. Add the mushrooms and sauté until they have released their liquid and turn a deep golden brown. Stir in the spinach until incorporated. Remove from the heat.
Spray four 8-ounce ramekins with cooking spray. Divide the spinach mixture among the ramekins and carefully break 3 eggs into each. Place the ramekins on a baking sheet and bake until the whites of the eggs are set and the yolks are still runny, 7 to 10 minutes.
Toast the English muffins and drizzle with flaxseed oil. Serve each person one ramekin and half an English muffin.
Cook's Notes
Nutrition Information