Egg Cake

Preparation

1. Preheat the oven to 375 ° F / 190 ° C. Coat a muffin tin with nonstick cooking spray.

Method

1. In a large pan over medium-high heat, heat the oil until it comes to a boil. Add the mushrooms and 1/4 teaspoon salt and cook until softened and the mushrooms have released most of their liquid for about 5 minutes.
2. Using a slotted spoon, drain the mushrooms in a bowl, leaving the remaining oil and fluid within the skillet.
3. To Use Fresh Spinach: Pour into the pan with water and sauce until tender and wait for about 10 minutes. Drain and place in a clean kitchen towel.
4. Squeeze and rotate the towel to get rid of the maximum amount of liquid as possible.
5. To use frozen spinach (melted): Sauté in a pan until heated for about 5 minutes. Drain and place in a clean kitchen towel. Squeeze and rotate the towel to get rid of the maximum amount of liquid as possible.
6. To make egg muffins: Add spinach to the bowl with the mushrooms. Stir in eggs, cheese,
7. 1/2 teaspoon salt and 1/4 teaspoon pepper.
8. Divide the egg mixture evenly into 12 muffin cups. Bake for about 25 minutes until a toothpick is cleaned.
9. Cool slightly before removing from muffin tins. Serve hot or at room temperature. Store leftovers within the refrigerator and use within 4 days.
10. To freeze the muffins: Cool and transfer in a single layer on a plate. Freeze until frozen, for a minimum of half an hour, then transfer to a freezer-safe bag. Freeze for 2 hours.
11. To heat the muffins: Microwave directly from the freezer until heated for about 1 minute.