Spicy Spinach,Mushroom & Onion Cups – a delicious recipe with spinach, handful, handful, eggs, almond milk, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Drain your spinach, and dice your mushroom and onions
2
heat a skillet with oil and saute spinach,mushrooms and onions.
3
Set aside.
4
preheat oven to 350
5
Spray the cups of a Muffin pan with non stick cooking spray
6
In a small bowl, scramble 1 egg with almond milk,salt and pepper, and cayenne.
7
(cheese if you prefer)
8
Pour your egg mixture into the muffin tin.
9
Scoop about a tablespoon of your veggies into the egg
10
Repeat this step 10 times over.
11
Place in oven for 15 minutes to let eggs set.
12
Pop egg cups out of muffin tin, serve with Sriracha and enjoy!
13
( you may add cheese as well,if you prefer)
14
These are great reheated in the microwave for on-the-go breakfast...and very versatile.
416
kcal
Calories
27
g
Fat
10
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 spinach (drained well) or fresh spinach, 1 handful of sliced mushrooms, 1 handful diced onions, 10 eggs, and more.
Yes, Spicy Spinach,Mushroom & Onion Cups falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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