EGG CUPS ON THE GO

• porciones: MAKES 12 EGG CUPS

Ingredientes

2 cups chopped spinach

¼ cup chopped mushrooms

¼ cup quartered cherry tomatoes

8 eggs

¼ cup milk of choice

Salt and pepper to taste

½ cup shredded Cheddar or mozzarella cheese

Instrucciones

Preheat the oven to 350°F. Thoroughly grease a twelve-cup muffin tin.

Divide your veggies evenly between the muffin cups.

In a large bowl, whisk the eggs, milk, and salt and pepper to taste. Transfer the egg mixture to a large, spouted measuring cup, which makes it easier to pour. Carefully pour the mixture egg over the veggies, filling each muffin cup three-quarters full– these babies rise! Top each egg cup with a little cheese.

Bake for 18 minutes until they are set. Let the muffins cool for about 5 minutes before removing them from the tin.

These muffins will last for a few days in an airtight container in the fridge. Reheat in the microwave or toaster oven.

Notas

from Bismillah: Let's Eat! by Zehra Allibhai