Egg and Cheese Muffin Cups
Preheat the oven to 350F. Crack eggs into a bowl. Whisk the eggs and salt.
- Cook50 min
- Total50 min
- Serves4
- LevelIntermediate
Ingredients
- 12 organic cage-free omega-3 large brown grade a eggs by 365
- 1 tsp. salt
- 1 1\2 cups baby spinach
- 1 1\2 cups cheddar cheese
- 1\2 tsp. black pepper
- 1 cup mushrooms
Method
- Preheat the oven to 350F. Crack eggs into a bowl. Whisk the eggs and salt.
- Grease a 12-cup muffin pan with nonstick cooking spray or cooking fat of choice. Divide spinach and cheese between each muffin cup, then carefully pour eggs over tops until muffin tins are almost full (leave 1\4-inch space).
- Bake for 20-25 minutes or until a wooden pick inserted in the center of a muffin comes out clean. The egg muffins will look like souffle when they come out of the oven, but they will sink after a few minutes. Let them rest in the muffin tin for a few minutes before using a rubber spatula to carefully remove each muffin.
- Consume immediately or let cool and transfer to a resealable plastic bag. Refrigerate for up to a week or freeze for a month.
