Spinach Mushroom Egg Cups
It’s a bit ironic that my very first blog post is about my least favorite meal of the day.
Don’t get me wrong—I love breakfast food, when someone else is making it. But even though I start my day pretty early (around 7:30am most days), it’s always been hard for me to make breakfast for myself at home. It always seems like such a chore and takes up time in the morning when I could be working on my businesses.
Thankfully, this quick and easy recipe is a great way to batch-make breakfast because you can freeze the leftovers to reheat later. You can watch me make it on my Instagram @michellelaisaunchu or in the embedded post below!
Serving size: 12 muffins
Cooking time: About 40 minutes
Ingredients
- 6 eggs
- Salt & pepper
- 1 tablespoon olive oil
- 8 oz baby bella mushrooms sliced
- 10 oz spinach
- 6 oz cotija cheese
Instructions
- Preheat oven to 375 degrees F and spray a muffin tin with nonstick cooking spray.
- Beat eggs, salt and pepper together (I added about 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Heat olive oil in a nonstick pan over medium-high heat. Add mushrooms with a sprinkle of salt and cook for about 3 minutes. Add spinach and keep cooking until spinach has wilted, about another 3 minutes, then turn off the heat and drain the pan of all liquids.
- On the bottom of each muffin cup, add some cotija cheese until it’s evenly divided between all the cups.
- Divide the mushroom and spinach mixture between all the cups and pour the beaten eggs on top of each cup.
- Bake until a toothpick inserted comes out clean, about 25 minutes.
- Cool slightly before removing. Store in refrigerator for about 4 days, then transfer to freezer. To reheat, microwave for about 1 minute.
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