These individual egg cups are perfect for a quick and easy breakfast on-the-go, and can be customized with your favorite ingredients and spices. With their delicate balance of flavors and textures, Spinach and Mushroom Egg Cups are sure to become a new favorite breakfast treat.

Set your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with non-stick spray.

 In a mixing bowl, whisk together eggs, milk, salt, and black pepper.

 Divide the cooked spinach and sautéed mushrooms evenly among the muffin cups. Sprinkle cheese on top.

Pour the egg mixture into each muffin cup, filling about 3/4 of the way.

 Bake for 20-25 minutes, or until the egg cups are set and slightly golden. Let cool for a few minutes before removing from the tin.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 6

Tips:

1. Use fresh and high-quality ingredients: Fresh spinach, mushrooms, and eggs will make a big difference in the flavor and texture of the egg cups.
2. Don’t overfill the cups: Leave a little room at the top of each cup to allow the eggs to cook evenly and prevent overflowing.
3. Experiment with different cheeses: Try using different types of cheese, such as feta or goat cheese, to add a unique flavor to the egg cups.
4. Add some heat with spices: Add a pinch of red pepper flakes or diced jalapenos to give the egg cups a spicy kick.
5. Make them ahead of time: Prepare the egg cups in advance and refrigerate or freeze them for a quick and easy breakfast on-the-go.

Nutrition Information (per serving):

1. Calories: 180
2. Protein: 14g
3. Fat: 12g
4. Saturated Fat: 3g
5. Cholesterol: 180mg
6. Carbohydrates: 4g
7. Fiber: 2g
8. Sugar: 2g
9. Sodium: 200mg