Spinach + Mushroom Egg Muffins

Spinach, mushrooms, bell peppers, onions, cheese and herbs you likely already have on hand. Such an incredibly delicious combination!

Ingredients:

• 1 tbsp avocado oil

• 6 oz button mushrooms (thinly sliced)

• 1 medium yellow onion (small diced)

• 1 bell pepper (small diced)

• 3 fresh garlic cloves

• 2 tsp dried oregano

• 8 oz fresh spinach (coarsely chopped)

• 8 large eggs

• 1/2 cup almond milk

• 1/2 cup freshly shredded dairy-free cheddar cheese

• Pink Himalayan sea salt and ground pepper (to taste)

Instructions:

1. Preheat your oven to 325 F and lightly spray a standard 12-cup muffin tin generously with avocado oil cooking oil spray.

2. In a large bowl, whisk the eggs, milk, cheese, sea salt and pepper. Set aside.

3. Heat the oil in a large skillet and sauté your mushrooms until they start to brown.

4. Stir in the onion, bell pepper, garlic and oregano. Continue to sauté for 2-3 minutes.

5. Add in the spinach and cook, stirring constantly, until just wilted, about 1-2 minutes. Remove the skillet from heat.

6. Stir your sauteed veggies into the egg mixture, then divide this mixture equally among your prepared muffin cups.

7. Bake for 20-25 minutes or just until the eggs are set and puffed.

8. Allow to cool slightly before carefully removing them from the tin.

9. Enjoy!

@cleanfoodcrush