Spinach and Mushroom Breakfast Egg Cups

Spinach and Mushroom

You can prepare this the night before and make enough for 2 meals.

Perfect for a Christmas breakfast or if guests are coming to stay. Just leave it in all ready to go a bowl in the fridge and then pop into the oven in the morning.

This can be chopped  in the food processor and the entire meal only takes 15 Min’s to prepare.

For another delicious breakfast idea, try my Paleo Cauliflower and Spinach Breakfast Bread.

Serve with marinara sauce,  grilled or sliced fresh tomatoes.

5 from 1 reviews
Spinach and Mushroom Breakfast Egg Cups
 
Author:
Serves: 12
Ingredients
  • 8 Eggs - Beaten
  • 2 Cloves Garlic
  • 2 Green Onions
  • 2 Zucchini - Sliced
  • ½ Cup Mushrooms
  • 4 Cups Fresh Spinach
  • Freshly Ground Sea Salt and Black pepper
  • Herb of Choice
  • Smoked Salmon - Optional
  • Parsley
  • Grated Cheddar Cheese (optional for paleo)
Instructions
  1. Eggs - Beaten
  2. Cloves Garlic
  3. Green Onions
  4. Zucchini - Sliced
  5. /2 Cup Mushrooms
  6. Cups Fresh Spinach
  7. Freshly Ground Sea Salt and Black pepper
  8. Herb of Choice
  9. Smoked Salmon - Optional
  10. Parsley
  11. Grated Cheddar Cheese (optional for paleo)
  12. Beat eggs in a large bowl.
  13. Put the rest of the ingredients (except Salmon) into a food processor and chop until fine (a little larger than breadcrumbs).
  14. Mix in with beaten eggs and pour ¼ cup into a greased muffin pan.
  15. Top with Salmon and Parsley and Cheese - Cheese Optional
  16. BAKE: 350F for 20-25 mins or until set.
 

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