An easy make-ahead breakfast entrée that’s high in protein and can be customized with the veggies you add! You can squeeze it between English muffin halves for a sandwich.
1 dozen eggs
1 tsp. salt or sea salt
Pepper, dill weed, parsley, to taste
1 cup fresh or frozen spinach
1 cup thinly sliced mushrooms
¼ cup chopped onion or sliced green onion
2 cups shredded cheese (your favorite kind), more for topping
Preheat the oven to 350º. Spray each cup of a 12-muffin pan. Crack the eggs into a large liquid measuring cup and whisk with salt and other seasonings. Divide the spinach, mushrooms, onions, and cheese between the 12 muffin cups and then carefully pour egg mixture over the vegetables, leaving a ¼” space at the top. Stir with a fork so egg mixture is distributed around the vegetables. Top with extra cheese if desired.
Bake for 20-25 minutes, until pick comes out clean from the centers. Muffins will sink a bit—let them rest a few minutes in the tins. Use a rubber spatula to remove the muffins to a platter. Eat immediately or cool and transfer to a resealable plastic bag. Keep in the refrigerator up to a week, or freeze for a month.
Kitchen Hint: You can substitute other vegetables for the spinach, mushrooms, or onion. Keep the amount the same so they’ll fit into the muffin cups.