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Breakfast Stuffed Portabella


Stuffed Portabella Mushroom with creamy Georgia GritsIngredients:

4 Large Portabella Mushrooms, stems removed
2 10oz Packages frozen Creamed Spinach
4 Eggs
½ Cup shredded Swiss
½ Cup Chopped Bacon, cooked
1 Tomato, diced


Place mushrooms, stem side up, in a baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack egg into the center of each mushroom top with salt & pepper; sprinkle with cheese & bacon.

Bake at 375 for 18-20 minutes or until eggs are set.

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