Protein-packed grab-and-go baked egg cups loaded with baby spinach, sautéed cremini mushrooms, and melted sharp Swiss cheese.
Ingredients
8 large eggs
1 cup chopped fresh spinach
1/2 cup sliced cremini mushrooms
1/2 cup shredded Swiss or cheddar cheese
1/4 cup whole milk
Salt & freshly ground black pepper
Instructions
Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
Sauté mushrooms and spinach in a skillet for 3 minutes until wilted.
Whisk eggs, milk, salt, and pepper in a mixing bowl.
Divide veggies and cheese evenly among muffin cups.
Pour egg mixture over top and bake 18-20 minutes until puffed and set.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
Sauté mushrooms and spinach in a skillet for 3 minutes until wilted.
Whisk eggs, milk, salt, and pepper in a mixing bowl.
Divide veggies and cheese evenly among muffin cups.
Pour egg mixture over top and bake 18-20 minutes until puffed and set.
