Breakfast Mushroom Cups

Name: Breakfast Mushroom Cups
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 30 grams fresh baby spinach; 120 milliliters egg substitute; 38 grams crumbled goat or feta cheese; 2 Tbsps minced fresh basil; 2 Tbsps minced fresh basil; 0 teaspoons garlic salt; 1 teaspoons olive oil; 1 small onion, chopped; 0 teaspoons pepper, divided; 2 larges portobello mushrooms, stems removed; 0 teaspoons salt

Breakfast Mushroom Cups is a gluten free breakfast. One serving contains 125 calories, 12g of protein, and 5g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes around 25 minutes. A mixture of olive oil, egg substitute, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Place mushrooms on a 15-in. x 10-in. x 1-in. baking pan. Spray with cooking spray; sprinkle with garlic salt and dash pepper.

Ingredients you will need

Cooking Spray

Garlic Salt

Mushrooms

Pepper

Equipment you will use

Baking Pan

Bake at 425° for 10 minutes or until tender.

Equipment you will use

Oven

In a large saucepan, saute onion in oil until tender. Stir in spinach and cook until wilted. In a small bowl, whisk the egg substitute, salt and remaining pepper; add to pan. Cook and stir until set.

Ingredients you will need

Egg Substitute