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Italian-Style Baked Egg Cups Recipe


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     Italian-Style Baked Egg Cups

Category   Breakfast - Brunch
Sub Category   None
Servings   6
Preptime   10 min

6 slices of turkey
1 tsp of butter or vegetable oil
1/3 cup chopped onion
2 small or 1 large garlic clove(s), minced
3-4 mushrooms, chopped
1 1/2 cups of fresh spinach
2 tsp Italian seasoning
3 eggs
salt and pepper to taste
2-3 tbsp parmesan, shredded

Preheat oven to 375F. Grease 6 muffins cups (I used the silicone baking cups so I could bake in my toaster oven) and fold the turkey slices inside making a cup (depending on size of slices, you may have to fold in half). In a small skillet, melt the oilt over medium-high heat. Add the onion, garlic and mushrooms and cook for 2 minutes, stirring occasionally. Add spinach and cook until wilted, about one minute. Set aside to slightly cool. Meanwhile, in a small mixing bowl, add italian seasoning, eggs, and salt and pepper to taste. Whisk until eggs are combined. Divide the spinach-onion mixture evenly and spoon into the turkey-lined cups. Pour the egg mixture evenly into the cups and top with shredded cheese. Place the muffin pan (or silicone cups) onto a baking sheet and bake in preheated oven to 15 minutes or until eggs are set. Remove from oven and let cool slightly before removing from pan and enjoy!
Serving Suggestions
1 egg cup

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