Spinach and Mushroom Eggs

Prep Time
10 min.
Cook Time
10 min.
Recipe by: Christin Singh

Brunch vibes! This recipe for spinach and mushroom eggs is perfect for a long weekend. Serve with crunchy bread for ultimate enjoyment!

Make This Recipe


4 Eggland's Best Large Eggs

3 cups spinach

1/2 cup spinach artichoke dip

4-5 mushrooms

4 cherry tomatoes

Olive oil



French bread, sliced


  1. Add olive oil into a skillet and add in sliced mushrooms.
  2. Add spinach and artichoke dip to pan and combine.
  3. Add salt and pepper to taste and stir.
  4. Crack eggs into the spinach mixture and cook to preferred temperature.
  5. Add sliced cherry tomatoes for garnish and red pepper flakes.
  6. Serve with toasted French bread.
  7. Enjoy!


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 500
Fat 15g
Sodium 200mg
Carbohydrates 50g
Dietary Fiber 5g
Protein 3.8g