Breakfast Egg Muffins with Mushrooms and Spinach

• Vegetarian
• Gluten free

• Produce

  • 6 oz Mushrooms
  • 3/4 cup Spinach

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 Salt
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 cups Cheddar cheese, grated
  • 1/4 cup Milk

Found on juliasalbum.com

Ingredients

• 1 tablespoon olive oil
• salt
• 6 oz mushrooms, thinly sliced
• 6 eggs
• ¼ cup milk
• ¼ teaspoon salt
• 2 cups grated cheddar cheese
• 3/4 cup spinach, cooked and drained (about 8 oz fresh spinach)

Directions

• In a large skillet, heat olive oil on medium-high heat, and add thinly sliced mushrooms, sprinkle with salt, and cook for about 10 minutes until mushrooms soften and release juices.
• Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
• In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix. Stir spinach, cooked mushrooms into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
• Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.