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Mushroom and Spinach Egg Bites

This high protein breakfast is great for people on the go and struggle to have time to make a decent breakfast or lunch.
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Ingredients
  

  • 6 Eggs
  • 1 1/3 tbsp Unsweetened Almond Milk
  • 1/3 tsp Sea Salt
  • 1 tsp Extra Virgin Olive Oil
  • 1/3 Yellow Onion
  • 2/3 cup Mushrooms
  • 1 1/3 Garlics (cloves, minced)
  • 1 1/3 cup Spinach Leaves (packed and finely sliced)

Notes

Directions
  1. Preheat oven to 350ºF (177ºC). Whisk together eggs, almond milk and sea salt in a mixing bowl and set aside.
  2. Heat olive oil in a frying pan over medium heat. Add onion and mushroom and saute for 5 minutes or until onions are translucent.
  3. Add garlic and spinach and continue to saute just until spinach is wilted. Remove from heat and add to mixing bowl with eggs. Mix well.
  4. Line a muffin tray with liners (parchment paper cups work best). Evenly distribute the egg/spinach mixture across the muffin tin leaving some room at the top as the egg will rise. Bake in the oven for 20 minutes.
  5. Remove from oven and let cool before removing the liners. Enjoy!