id="wpurp-container-recipe-14974" data-id="14974" data-permalink="https://nutritionbymia.com/recipe/white-mushroom-egg-cups" data-custom-link="" data-custom-link-behaviour="" data-image="" data-servings-original="3" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
White Mushroom Egg Cups
Servings
Prep Time
3
15
minutes
Cook Time
30
minutes
Servings
Prep Time
3
15
minutes
Cook Time
30
minutes
Ingredients
6
eggs
1
cup
white button mushrooms, sliced
2
cups
baby spinach
1
medium red bell pepper, chopped
1
tbsp
vegetable oil
1/4
cup
shredded cheese
1/2
cup
unsweetened almond milk
salt and pepper to taste
Instructions
Preheat oven to 375 F and grease a muffin pan.
In a large mixing bowl, whisk together eggs, cheese, milk, salt and pepper.
Warm oil in a large skillet over medium-high heat and sauté mushrooms, spinach and bell pepper until cooked and tender, about 5 minutes. Transfer to the bowl with eggs and stir to combine. Divide mixture among muffin cups and bake for 20-25 minutes or until set.