Crustless Spinach & Mushroom Breakfast Skillet with Sunny Eggs
A protein-packed, low-carb breakfast skillet made with creamy spinach, sautéed mushrooms, and perfectly baked sunny-side-up eggs — all in one pan, no crust, no fuss.
Ingredients: • 6 large eggs • 2 cups fresh spinach • 1 cup mushrooms, sliced • 1/2 cup shredded mozzarella or Swiss cheese • 1/4 cup heavy cream • 1 tbsp butter or olive oil • Salt and pepper to taste • Fresh parsley, chopped (optional)
Instructions: 1. Preheat oven to 375°F (190°C). 2. In an oven-safe skillet, sauté spinach and mushrooms in butter until softened. Season with salt and pepper. 3. Stir in cheese and cream until melted and creamy. Flatten the mixture in the skillet. 4. Crack eggs on top, spacing evenly. 5. Bake for 10–12 minutes or until egg whites are set but yolks remain runny (or to desired doneness). 6. Garnish with parsley and serve hot.
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