Ingredients
4 large portobello mushrooms, stems removed2 packages (10 ounces each) frozen creamed spinach, thawed4 large eggs1/4 cup shredded Gouda cheese1/2 cup crumbled cooked baconSalt and pepper, optional
Preparation
Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon.
Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.
