Pepperoni Pizza Baked Eggs

with Spinach & Mushrooms & Garlic.

Another breakfast creation borne of post-yoga hunger. Some people think yoga is easy. How hard can it be? Well, it CAN be easy, but it can also be a great challenge … it depends on your attitude, effort and experience … and also, who’s teaching the class. The Saturday morning classes at our yoga studio are always both invigorating and exhausting for me. I always walk out of there in sort of a euphoric stupor … and when I arrive home, I know I had a good workout because I’m STARVING … and quite often I find I’m craving eggs, veggies and cheese, and so I listen to my body and feed it what it wants.

Last weekend this dish started forming in my mind somewhere in the midst of class and formed in bits and pieces in my mind until, as I was driving home, the full picture was there. By the time I parked my car in the garage, I had a plan formed and I was ready to cook it up as soon as I stepped foot in the kitchen. I pulled out the spinach, cheese, mushrooms & sauce in my fridge, grabbed the pepperoni from my freezer and I was ready to rock!

I started out by frying the pepperoni so it got nice & crunchy, then I made a bed of wilted spinach sauteed with mushrooms and garlic, topped with pizza sauce, crack in the egg, top with mozzarella and finally that crunchy pepperoni on top. Bake it up. Oh man, did this ever hit the spot. I was so famished, I had a hard time waiting long enough to take the photos.

Pepperoni Pizza Baked Eggs with Spinach & Mushrooms

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: as many as you like!

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Ingredients

Scale 1x2x3x

For each serving:

• 3 very thin slices of pepperoni
• 1 small clove of garlic
• 1/2 cup fresh button mushrooms, sliced
• 1 cup fresh spinach leaves (slightly packed)
• 1/4 cup of your favorite pizza or pasta sauce
• 1 egg
• About 2 – 3 tablespoons shredded mozzarella cheese

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Instructions

1. Preheat oven to 350 F and spray an oven-safe baking dish with cooking spray. (You can use individual dishes or one larger casserole pan.
2. Heat a frying pan over medium heat. Add the pepperoni and cook for a few minutes on each side until the pepperoni is slightly crisp. Remove the pepperoni from the pan and set aside.
3. Add the garlic and mushrooms and saute for about 5 minutes, stirring constantly to soften and release the garlic flavor and cook the mushrooms. (If the mushrooms start to get dry, add a teaspoon of water or two.) Add the spinach and a Tablespoon of water, cover and cook just until the spinach just starts to wilt. Stir it up to mix.
4. Put the spinach mushroom mixture in your baking dish and spread it out to cover the bottom of the dish. Put the sauce in the frying pan just until it’s hot. Spread the sauce out over the spinach mixture. Make a small well for each egg in the sauce/spinach mixture in the baking dish and crack an egg in there. Top with cheese, then slice the pepperoni (if you like) and scatter them about over the dish. Bake for 10 – 15 minutes or until the egg whites are set and the cheese is melted.
5. Serve with toast or focaccia to sop up the yummy sauce and egg yolk.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Tuesday’s Table, Foodie Friends Friday, Weekend Potluck, The Gathering Spot, Gluten Free Link Party and Hearth & Soul Bloghop.