If you know me at all, you know I like to keep my breakfasts quick and easy! Usually some sort of dinner leftovers + eggs! During Sunday meal prep we made a huge batch of sautéed mushrooms to use throughout the week. They lasted two days. My kids devour them. Every single time. They are just SO good and good for you!
Mushrooms are packed full of lean protein and vitamins to help boost your immune! Those low calorie little gems pack a BIG nutrient punch! Making them a great option to replace meat one dinner each week. Saving you money and time! Bonus!
Mushrooms & Eggs
- 2 8 oz packages sliced baby bella mushrooms
- 1 tbsp avocado oil more if needed
- 1/2-1 tbsp Trader Joes 21 Seasoning Salute
- kosher salt
- 2 eggs
Add avocado oil to a cast iron pan and heat to medium.
Add mushrooms and toss to coat evenly with oil. Add seasonings and sauté until tender.
Remove from heat and steam eggs.
Top a pile of mushrooms with steamed eggs and crumbled bacon (optional). Enjoy
**Steamed Egg Method
Heat a nonstick skillet to medium heat. Spray with oil.
Carefully crack eggs into skillet.
Once the egg white has set add 1 tbsp water to pan, cover and remove from heat.
Cook until yolk has set to your liking, about 2-3 minutes for over easy. Enjoy!