Spinach & Mushroom Egg Cloud Bake with Creamy Avocado
Nutritional Information
32 mins
2 servings
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13g Carbs
2g Sugar
Fluffy baked eggs folded with sautéed mushrooms and spinach and served with sliced avocado — a simple whole-food keto breakfast or brunch.
This recipe is originally for 2 servings. How many are you cooking for today?
Ingredients
- 6 larges eggs
- 4 cups fresh spinach (packed)
- 1 cup button mushrooms, sliced
- 1 whole avocado, halved for serving
- 1 clove garlic, minced
- To taste sea salt and black pepper
Instructions
1
Preheat oven to 375°F (190°C). Lightly wilt spinach and mushrooms in a dry skillet over medium heat with the garlic until moisture evaporates.
2
Whisk eggs with salt and pepper, fold in the cooled spinach and mushrooms.
3
Pour mixture into a small ovenproof dish and bake 18–22 minutes until set and golden on top.
4
Slice avocado and serve alongside the egg bake.
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