Cheesy Spinach and Mushroom Egg Bites.
Equipment
- 12 well muffin tin
- unbleached muffin liners
Ingredients
- 2 oz baby spinach, chopped
- 4 oz baby bella mushrooms, thinly sliced
- 2 tbsp salted butter
- 7 pasture-raised eggs
- 1 cup heavy cream or half and half
- 4 oz sharp cheddar cheese, grated ½ cup
- 1 oz shredded parmesan
- ¼ tsp sea salt
- ⅛ tsp black pepper
- 1-2 tsp dried parsley
Instructions
Cook the spinach and mushrooms
- In a small cast iron skillet over medium heat, melt the butter. Add the mushrooms in and saute for 7-8 minutes or until they have shrunken and turned golden brown.Add in the spinach until wilted and has released its liquid. *Set aside to cool before adding to the egg mixture.
Make the Egg bites
- Preheat the oven to 350℉. Line a muffin tin with baking cups and spray the cups with avocado oil spray. Set aside.
- In a large mixing bowl add the eggs and heavy cream. Whisk vigorously to combine. Next, add the cooled spinach and mushrooms, grated cheese, salt and pepper. Stir it all together with a wooden spoon until everything is fully incorporated.
- Use a ¼ measuring cup to fill each muffin well until it almost reaches the top of the liners. Sprinkle the top of each egg bite with a pinch of dried parsley.
- Bake in the preheated oven for 12-15 minutes or until puffy and golden. Remove to cooling rack. Cool completely before storing in the fridge for up to 4 days.