I have seen these many times on Pinterest, but they popped up in my feed the other day again at the perfect time. I had some eggs that had been sitting in my refrigerator for awhile it was time to use and a bag of spinach that needed to be eaten ASAP or it would go bad... And a very busy weekend and week ahead of me. Enter, the perfect make-ahead, quick, healthy & satisfying breakfast!
Originally adapted from this recipe by Manila Spoon; here's my take:
Ingredients
Muffin tin
Package of baby spinach, mine had about 6 oz left in it, and that was plenty!
6-8oz package of mini-bella mushrooms
5 eggs (I actually only used four, and I should have done the full 5!)
1 cup shredded Italian mix cheese
Olive Oil to cook the mushrooms
Salt and pepper, if you desire
Directions
Preheat oven to 375F.
Heat olive oil in a large skillet and sauté the mushrooms until they are soft. (I actually chopped mine up just a tad, my package of mini-bella's weren't so mini!)
Crack the eggs into a mixing bowl. Once the mushrooms are done, move them into the mixing bowl.
Place the spinach in the skillet, adding a fresh dose of olive oil, and sauté the greens until they wilt. Add the spinach to the mixing bowl, along with the cheese and any seasonings you want. I totally forgot to add salt and pepper, and I cannot tell!
Spray a muffin tin with cooking spray (I use coconut oil spray) and divide the mixture among the muffin cups. This was when I realized I should have used the 5th egg, because I had 2 empty cups and could have filled the others more. Bake for 20 minutes, or until it's set and a knife or toothpick tester comes out clean. Then, enjoy that day or save in the fridge for the week!
I'm so glad I finally tried these, and I plan to make them more often. What's your favorite make-ahead breakfast?
--Caroline
