Jump to recipeSavePrint Jazz up your scrambled eggs in the morning by adding meaty mushrooms, vibrant spinach, and gooey cheese. Ingredients 8 large eggs Kosher salt pepper 2 Tbsp. olive oil 1 medium onion 8 oz. cremini or white mushrooms 4 c. spinach 4 oz. Swiss or Gruyère Directions...
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Whisk the egg whites in a bowl until light and frothy, add a pinch of kosher salt and pour into the mushroom and spinach mixture. Sprinkle with 1 tablespoon of the parmesan. Let the eggs cook undisturbed until the edges of the egg whites start to cook through and turn a more solid whi...
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Original recipe (1X) yields 12 servings 1poundbreakfast sausage 11largeeggs ¾cupmilk 2cupsshredded sharp Cheddar cheese 1(10 ounce) packagefrozen chopped spinach, thawed and drained 1teaspoondried oregano Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch bakin...
This spinach mushroom cheddar hash brown casserole has gotten me out of more than one sticky situation! I’ve served it up at an impromptu brunch when I needed to use humble refrigerator and freezer ingredients and make something a little more elevated than scrambled eggs and hash brown patties...
In our quest to sample the best of XLK’s signature broths, we opted for the 3-flavour Hot Pot comprising Mala(Spicy)/Mushroom/Tomato (RM48) soup bases. While waiting for the hot pot to come to a boil, we amused ourselves by whipping up the simple dip: open up the mini can of oi...
Recipe Type:Breakfast Yield:8 servings Ingredients 1 tablespoon olive oil ½ cup coarsely chopped yellow onion 4 ounces spinach, chopped 8 eggs (8 whites and 4 yolks), lightly beaten 6 cherry or grape tomatoes, halved 2 ounces fresh mozzarella, shredded or chopped ...
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