Ingredients
- ½ Tbsp. olive oil
- 8 oz. package fresh mushrooms, sliced
- 2 cups organic baby spinach (about half of a 5 oz. container)
- ¾ cup fancy shredded Colby Jack cheese or Violife Vegan Cheddar Shreds
- 2 ½ cups cage free liquid egg whites or cage free eggs
- Kosher salt
- Black pepper
Instructions
- Preheat the oven to 325°F. Liberally oil a 12-count muffin tin.
- In a nonstick skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté for 5-6 minutes, or until they reduce by half and turn lightly golden brown. Stir in the spinach and cook for 1-2 more minutes, or until the spinach wilts. Season the vegetables to taste with salt and pepper. Set aside to cool slightly.
- Divide the spinach and mushrooms between the 12 muffin tins and top each with 1 Tbsp. of shredded cheese.
- Pour the egg whites over the vegetables, mushrooms and cheese, filling each cup ¾ full. Season the tops with salt and pepper to taste.
- Bake in the preheated oven for 20-25 minutes, or until the eggs are just set. Allow the egg bites to stand for 3-5 minutes before removing from the pan.
Note: Egg bites can be refrigerated in an airtight container for up to four days, or frozen for up to a month. To reheat, microwave until steaming.