This breakfast hash comes together quickly with a satisfying mixture of portobello mushrooms, spinach, and bacon. Simply crack a few eggs into the hash, cover and cook for a complete breakfast you'll want to eat all week!
12ouncesbaconsliced into thin strips
2, 10ouncepackages frozen spinach
Cook the bacon until crisp over medium heat. Remove bacon from pan and drain half of bacon fat.
While bacon is cooking, remove the gills from the inside of the portobello mushrooms and clean them with a wet paper towel, then cut into 1/2 inch strips. Add the mushroom strips and minced garlic to the pan. Cook in the bacon fat over medium heat for 10 to 15 minutes, or until softened.
Heat the spinach according to the package instructions. Once cooled, drain the spinach by wringing out between cheese cloth or pressing between two paper towels. Add to the portobellos and stir until fully combined.
Create 5 wells in the portobello-spinach mixture and crack in 5 eggs. Cover with a lid and cook for 10 to 12 minutes, until eggs are set to your liking. Let cool slightly and serve!