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Baked Eggs with Mushrooms and Spinach

There is nothing better than a hot breakfast on a cold morning. This earthy breakfast casserole recipe is an easy way to use cancer protective vegetables and whole grains. The combination of fiber and protein in this hearty dish will help satisfy any appetite.

Ingredients

6 (1-oz) slices whole-grain bread (for the healthiest recipe choose gluten-free bread, such as coconut flour bread*)
1 Tbsp. extra virgin olive oil plus additional olive oil to coat baking pan
1 medium onion, chopped
6 green onions, chopped, including green stems
2 cups sliced mushrooms (any variety works, shitake or crimini are especially good)
Himalayan or sea salt and freshly ground black pepper
6 cups baby spinach leaves, loosely packed
6 large eggs (preferably cage-free organic eggs)
1/2 cup unsweetened almond milk or low-fat organic milk (or, healthiest of all use raw goat milk)
1/2 cup reduced-fat cheddar, part-skim mozzarella cheese or Jarlsberg cheese
1 Tbsp. chopped parsley or chives

*Make your own healthier gluten-free coconut flour bread with this easy recipe:

Coconut Flour Bread

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Instructions

1. Preheat oven to 350 degrees F.

2. In toaster, lightly toast bread. Lightly coat a 9x13-inch baking pan with extra virgin olive oil. Arrange toast in flat layer without overlapping.

3. In large skillet, heat oil over medium-high heat. Add onion and sauté 5 minutes. Add green onion and sauté 3 minutes.

4. Add mushrooms and cook until they begin to brown, about 2-3 minutes. Season to taste with salt and pepper.

5. Cook another 4 minutes. Stir in spinach and let wilt, about 2-3 minutes.

6. Evenly spread mushroom and spinach mixture over toast.

7. Crack an egg over each piece of toast. Lightly season with salt and pepper, to taste. Pour milk over eggs and sprinkle with cheese.

8. Bake until egg whites are set, about 28-30 minutes. Garnish with parsley or chives. Cut into 6 sections and serve hot.

Makes 6 servings.

Per serving: 209 calories, 9 g total fat (3 g saturated fat), 19 g carbohydrate, 13.5 g protein, 3.5 g dietary fiber, 309 mg sodium.

Original recipe and image source: aicr.org

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