Anytime Egg Cups

Ingredients

9 eggs

Salt and pepper to taste

1 10-oz bag baby spinach

1 medium onion, finely chopped

1 TBSP extra virgin olive oil or canola oil

1 cup reduced-fat cheddar cheese, grated

9 eggs

Salt and pepper to taste

1 283-gram bag baby spinach

1 medium onion, finely chopped

1 TBSP (15 ml) extra virgin olive oil or canola oil

112 grams reduced-fat cheddar cheese, grated

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Dietary Therapies

IBD-AID P3

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Nut Free

Soy Free

Preheat oven to 375°F (190°C).
Grease muffin pan very well with oil.
Heat sauté pan on medium low heat.
Add oil; sauté onions until translucent.
Crack eggs in bowl, beat like making scrambled eggs.
Salt and pepper to taste.
In each muffin cup, add 2-4 spinach leaves, onions, and 1 TBSP cheese, and spoon egg mixture into each muffin cup to ⅔ full.
Put tins in oven.
Bake 10-20 minutes (time dependent on size of muffin pan).
Check for doneness; use a toothpick, and top of eggs should be nicely browned on top. Be careful not to overcook.
Cool in pan (at least 5 minutes). Using a dinner knife, run the blade around the perimeter of each egg to loosen and remove.