Veggie Egg Muffins

A speedy and  adaptable protein to serve with breakfast, lunch or dinner! Change the veggies and cheese to what you have on hand, adding some crumbled bacon or chicken would be good too. Sautéing the veggies first releases some of the moisture, and ups the flavour factor!

Veggie Egg Muffins

½ cup red onion, diced

2 mushrooms, chopped

1 clove garlic, minced

2 tsp butter, plus more for greasing muffin tins

 1 ½ cups spinach, chopped

6 eggs

Pinch of red pepper flakes

½ tsp salt

1 scant cup of grated cheese

Grease 6 muffin tins generously with butter and preheat oven to 375F

Sauté the onion, garlic and mushrooms until they are starting to just lose their moisture and brown up a bit, about 3-4 minutes. Divide the mixture between the 6 greased muffin tins and set aside.

Chop the spinach and add some to each muffin tin, again  set aside.

Beat eggs, salt and hot pepper flakes well with an immersion blender or whisk (immersion blender works well at adding lots of volume to the eggs) Divide egg mixture evenly in the 6 muffin tins, and top with the grated cheese.

Bake for approx. 20 minutes in preheated oven, or until  set in the middle, puffy and starting to turn a nice golden brown colour.

They will be nice and fluffy when you first take them out of the oven, but will fall slightly as they cool. Can be served hot, at room temp or chilled. Great for lunch boxes!