RECIPE

MINI MUSHROOM AND SPINACH EGG BITES

By Lynne Kenton @delmarvaliciousdishes

Ingredients:  Eggs Spinach Mushrooms Cottage Cheese Shredded Cheese Salt and Pepper Garlic & Fresh Thyme 

Heat olive oil in a Dutch oven or heavy bottom frying pan.  Saute mushrooms until golden. Add garlic. Finally, add spinach and toss with tongs until wilted.

While vegetables are cooking, add eggs and cottage cheese to a blender. Blend until smooth about 30-60 seconds. 

Spray a silicone mini muffin pan with cooking spray. Add about a half tablespoon of the mushroom and spinach mixture to each muffin hole. 

Sprinkle with shredded cheese. Cheddar, gouda and Swiss cheese are great options! 

Pour egg and cottage cheese mixture from blender into each muffin cup until full. 

Place a 9x13 baking dish full of water into the oven.  Bake at 325 degrees for 20-25 minutes. 

Mini Mushroom and Spinach Egg Bites are done when they pop out of the pan and the inside of the eggs are cooked. Outsides will be golden. 

The Author: lynne kenton

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