Keto Spinach And Mushroom Egg Cups Recipe

About this recipe

These savory egg cups combine spinach, mushrooms, and cheese for a satisfying keto-friendly dinner option. Perfect for solution seekers looking for a quick and healthy meal.

Ingredients

• 100 Ml Extra Virgin Olive Oil With White Truffle Slices, 100Ml
• - Cooks & Co Sliced Mushrooms
• - Cathedral City Mature Cheddar Cheese
• - Tata Salt
• NaN Organic Golden Flaxseed Flour

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with olive oil or cooking spray.
2. 2. Heat 2 tsp olive oil in a skillet over medium heat. Add 8 oz of sliced mushrooms and sauté until softened, about 5 minutes. Optionally, add a splash of water to steam them faster. Drain the mushrooms in a colander and let them cool.
3. 3. In a large mixing bowl, combine 1 cup of flaxseed flour, 1 cup shredded cheese of choice, and 1 tsp salt. Stir together using a spoon or spatula until evenly mixed. Add water gradually to achieve a batter-like consistency.
4. 4. Fold in the cooled mushrooms into the egg mixture, ensuring everything is evenly distributed.
5. 5. Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
6. 6. Bake in the preheated oven for 20-23 minutes, or until the egg cups are set and golden on top.
7. 7. Remove from the oven and let cool for a few minutes before serving. Enjoy warm or store for later.