Shallot, Spinach, and Mushroom Egg Cups
Makes 12 Individual Cups
Ingredients:
2 Shallots, diced
1-1/2 c. Baby Bella Mushrooms, cut in half and sliced
10 oz. Spinach, Fresh
1 c. Egg Substitute*
1 c. Milk
1c. Feta Cheese
Salt and Pepper to taste
Directions:
Preheat over to 350 degrees Fahrenheit
Spray 12 inch sauté pan with non-stick cooking spray, or add 1 tsp. olive oil to sauté pan.
Over medium high heat, sauté shallots until translucent. Add mushrooms, and spinach and sauté until mushrooms are cooked through, spinach is wilted, and the liquid has evaporated. Season with salt and pepper to taste.
Place 1 c. egg substitute and 1 c. milk in a bowl and whisk to combine. Season with salt and pepper if desired.
Spray a 12 cup muffin tin with nonstick cooking spray.
Spoon shallot, mushroom, and spinach mixture equally between all muffin cups.
Using a ladle, or using a bowl with a spout, divide the egg and milk mixture equally among the 12 cups.
Sprinkle feta equally over the egg and vegetable mixture, in each cup.
Bake 25 minutes or until set.
Allow to cool 10 minutes before removing from pan.
Eat right away, or store in the refrigerator for up to 3-4 days. To reheat from the refrigerator: microwave in 20 sec. intervals, until desired temperature is reached. Alternatively you can freeze individual cups and keep in the freezer for up to 3 months. To freeze: Cool egg cups in the refrigerator. Once cool, wrap each cup individually in plastic wrap. Place in freezer bag(labeled with the date you froze) and put in your freezer.To reheat from frozen: place frozen cups in the microwave and re-heat in 30 second intervals until desired temperature is reached (this may take anywhere from 1-3 minutes, depending on your microwave).
*You can use whole eggs, or a combination of egg whites and whole eggs with recipe.
For whole eggs: use 5 whole eggs
For a combination of egg whites and egg yolks you may use: 3 whole eggs and 4 egg whites, or 2 whole eggs, and 6 egg whites