HOLIDAYS: BRUNCH STYLE PORTOBELLO MUSHROOMS(click here to print)

• BRUNCH STYLE PORTOBELLO MUSHROOMS 4  large portobello mushrooms, stems removed

• 2 packages (10 ounces each) frozen creamed spinach, thawed

• 4 eggs

• 1/4 cup shredded Gouda cheese

• 1/2 cup crumbled cooked bacon

• Salt and pepper, optional

Directions

Place mushrooms, stem side up, in an ungreased 15-in. x 10-in. x 1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon.
1. Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper. 

*www.tasteofhome.com*  3 g. carbs