Spinach Egg Cups with Sautéed Mushrooms

Instructions

1. 1

   Prepare the pan and vegetables

   Preheat the oven to 190 °C. Line a 12-cup muffin tin with paper liners. Dice the onion and bell pepper, and thinly slice the mushrooms.

   
2. 2

   Sauté the vegetable mixture

   Heat the olive oil in a pan over medium heat. Sauté the onion and bell pepper for 3 minutes, then add the mushrooms and cook for another 6 to 8 minutes over medium-high heat, until the liquid has evaporated and the mushrooms are browned around the edges. Stir in the spinach and let it wilt for 1 to 2 minutes. Remove the pan from the heat and let the mixture cool for 5 minutes.

   
3. 3

   Whisk the eggs

   In a bowl, whisk the eggs with the milk, salt, and black pepper. Finely grate the cheddar and stir it into the eggs.

   
4. 4

   Fill the cups

   Divide the cooled vegetable mixture evenly among the 12 paper liners. Pour in the egg mixture until each cup is about three-quarters full.

   
5. 5

   Bake and let rest briefly

   Bake at 190 °C for 17 to 20 minutes, until the cups are set in the center and the tops are lightly golden. After removing them from the oven, leave them in the tin for 5 minutes, then serve warm or chilled.