Get all of the ingredients from above so you can get started!
Preheat oven to 350F. Grease a muffin tin. Set aside.
Separate 8 egg yolks from their egg whites. Discard the yolks and add the whites to a large bowl. Add 4 additional whole eggs and greek yogurt. Whisk until smooth.
Add cheddar, mushrooms, and spinach. Stir to combine.
Divide mixture between 8 muffin tins. Transfer to oven and bake 22-25 minutes, until golden and set.
Cool slightly then carefully remove from muffin tin.
Add a serving to a small plate and enjoy!
Serving Size 2 egg cups
Servings 6
- Amount Per Serving
- Calories 119.3
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 3.2g16%
- Cholesterol 132mg44%
- Sodium 182.8mg8%
- Total Carbohydrate 2.1g1%
- Sugars 1.3g
- Protein 12.6g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Get all of the ingredients from above so you can get started!
Preheat oven to 350F. Grease a muffin tin. Set aside.
Separate 8 egg yolks from their egg whites. Discard the yolks and add the whites to a large bowl. Add 4 additional whole eggs and greek yogurt. Whisk until smooth.
Add cheddar, mushrooms, and spinach. Stir to combine.
Divide mixture between 8 muffin tins. Transfer to oven and bake 22-25 minutes, until golden and set.
Cool slightly then carefully remove from muffin tin.
Add a serving to a small plate and enjoy!
So you have a substitute suggestion for the mushrooms?
I should be able to add whatever veggie or meat and spice that you love. I would recommend that you add finely diced veggies. You can blanch harder veggies like broccoli before you chop it and add because it will not get tender during baking if you don’t want it crunchy. You can precook and add crumble turkey sausage. So good! I also top with a little cheese the last 3-5 minutes of baking. Hope this helps.