Ingredients
10eggslarge
2tbspoil
1½cupsmushroomfresh
¾cupspinachchopped
¾cupwhite onionchopped
1tbspgarlicminced
⅔cupmilkor cream
2tspdijon mustard
½tspsalt
½tspblack pepper
1½cupsgruyère cheeseshredded
Preparation
Prepare muffin tins with cooking spray and preheat the oven 350 degress F.
Heat oil in a large skillet on medium high heat.
Stir and cook mushrooms until softened, then add onion and garlic to this. Once combined and onions are cooked through, add spinach and cook for another 3 minutes.
Remove from heat and set vegetable medley aside.
In a separate large bowl at room temperature, whisk in eggs, milk, Dijon mustard, and salt and pepper. To this, stir in cheese and mushroom mixture.
Take a ladle and fill each sprayed muffin cup with prepared mixture.
Place in the oven and bake for 30 to 40 minutes or until cooked through (toothpick inserted comes out clean).
Serve warm and enjoy.
