Breakfast egg muffins with mushrooms and spinach

1 tbsp Extra Virgin Olive Oil
0.25 tsp Morton Table Salt (by LITTLELADY1996)
170 grams Mushrooms, fresh
6 large Egg, fresh, whole, raw
.25 cup Milk, 2%, with added nonfat milk solids, without added vit A
2 cup, shredded Cheddar Cheese
1 cup, pieces or slices Mushrooms, fresh
100 gram(s) bell pepper, red, sweet, raw
1 small Onions, raw
1 pimiento, whole Pimentos
3 clove Garlic

In a large skillet heat olive oil on medium high heat and add thnly sliced mushrooms sprinkle with salt and cook for about ten minutes until mushrooms soften andrelease juices.

Preheat oven to 350 degrees. Use a regular 12 cup muffin pan. Spray the muffin pan with non stick cooking spray.

In a large bowl beat eggs until smooth. Add milk, salt, cheddar cheese and mix. Stir spinach, cooked mushrooms into egg mixture. Ladle the egg mixture into greased muffin cups 3/4 full.

Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.

Serving Size: makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user CARIDIVA.