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Spinach & Mushroom Eggs

An egg-alicious breakfast that keeps you feeling full throughout the morning..

Keep in mind that this recipe take 15-20 minutes to bake - so while you wait for the eggs to bake, drink a tall glass of h2O with lemon to kick start your metabolism.


- 2 slices turkey bacon, cut into little pieces - 1/2 cup roughly chopped spinach leaves - 1/4 cup mushrooms, diced - 2 eggs, lightly beaten (try to use only one yellow from the 2 eggs) - 1 tablespoons grated cheddar or parmesan cheese - Fresh black pepper, to taste


Preheat oven to 375°F. In a medium nonstick frying pan, cook the turkey bacon over low heat until browned but not too crisp. Remove from the pan, and drain on a paper towel. In the same frying pan, add coconut oil and when hot, cook the spinach and mushrooms, for 2-3 minutes, until the spinach is wilted and the mushrooms are lightly browned.

While the spinach and mushrooms are cooking, beat the eggs in a mixing bowl, and stir in the grated cheese. Tear turkey bacon into little pieces and mix into eggs. Add spinach and mushrooms to the egg mixture. Season with plenty of black pepper. (You won't need salt, because both the bacon and the cheese add salt to the dish.) Pour mixture into ramekin. Bake at 375F for 20 minutes.

Tip: If you don't have a ramekin to make this recipe, a set of heat-resistant tea cups or coffee mugs works as a substitute for ramekins

Serves: 1

Calories: 190 cals

Carbohydrates: 8 grams

Saturated Fat: 3 gram

Protein: 27 grams

Low Fat √ Low Sodium √ Low Cholesterol √ Low Sugar √ Diabetic Friendly √ High Blood Pressure Friendly √ Gluten Friendly √