- 8
Ingredients
- 8 ounces fresh baby spinach
- 3 green onions, chopped
- 8 eggs
- 1/2 cup milk
- 1 cup cheese (your choice: mozzarella, pepper jack, or cheddar), shredded
- salt and pepper to taste
Preparation
Step 1
Preheat oven to 375 degrees. Prepare a mini muffin pan (with 24 mini muffins) by spraying each cup with Pam cooking spray. Saute spinach in a skillet until leaves are all wilted. Divide spinach and green onions evenly among muffin cups. In a bowl beat eggs and milk. Season with salt and pepper to taste. Pour the egg mixture into muffin cups over the veggies. Sprinkle a little cheese over the top of each cup. Bake at 375 degrees for 15 minutes, or until egg is cooked through.
Alternatives: For a heartier recipe, add a little cooked Italian sausage to each muffin cup before adding egg mixture. Asparagus is also a great addition or substitution for the spinach. Saute the asparagus in a little butter, then chop into small pieces before adding to each muffin cup.
Freezing Directions:
Allow to cool then transfer to a gallon freezer bag. To serve, thaw and reheat in microwave.