Breakfast Egg Cups.

These quick and easy to make egg cups are amazing! They keep in the fridge for up to a week so great to make in advance and just grab one on the way out of the door in the morning. They also freeze really well so if your like me and like to cook all your meals and freeze them these are perfect.

Ingredients. – Makes 12 Egg Cups.

12 Eggs

1 Bag of Spinach

Olive Oil

1 pack Mushrooms

Method.

Pre heat oven to 160

Line the inside of a muffin tray with a thin layer of olive oil, make sure you cover the inside properly as these do stick!

Chop & fry your mushrooms in a tablespoon of olive oil.

When the mushrooms are almost finished add the spinach into the frying pan to wilt.

Spread the mushroom & spinach mixture evenly into the muffin tray cups.

Crack and whisk 12 eggs into a large bowl, and then pour evenly into the muffin tray cups on top of the mushroom & spinach.

Put into the oven and leave for about 20 minutes until the egg is puffy and cooked through.

They will rise when in the oven but after cooling they will drop. Leave to stand for about 10 minutes to cool.

They do tend to stick to the muffin tray so i usually would use a knife to carefully cut around the edges of each one and then pop them out the tray.

Although mine are pretty basic they are my favorite, but you really can add anything you want in to these so just experiment. You could add peppers, cheese, bacon pieces, tomatoes, anything! I actually like to keep mine in the fridge and eat them cold as a snack but they are really good warmed up in the microwave to. Let me know what you think. Enjoy!

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