Anytime Egg Cups

Ingredients: 

8 – 12 egg cups depending on the size of the muffin tins

• 9 eggs
• Salt and pepper to taste
• 1 10-oz bag baby spinach
• 1 medium onion, finely chopped
• 1 Tbsp extra virgin olive oil or canola oil
• 1 cup reduced-fat cheddar cheese, grated

Directions: 

1. Preheat oven to 375°F
2. Grease muffin pan very well with oil.
3. Heat sauté pan on medium low heat. Add oil; sauté onions until translucent.
4. Crack eggs in bowl, beat like making scrambled eggs. Salt and pepper to taste
5. Assembly:
• •      In each muffin cup add 2-4 spinach leaves.
  •      Add onions
  •      Add 1 Tbsp  cheese
  •      Spoon egg mixture into each muffin cup to 2/3 full.
6. Put tins in oven. Bake 10-20 minutes (time dependent on size of muffin pan). 
Check for doneness; use a toothpick, and top of eggs should be nicely browned on top. Be careful not to overcook.  
7. Cool in pan (at least 5 minutes). Use a dinner knife, run the blade around the perimeter of each egg to loosen and remove.
8. Freeze some for later use.

IBD-AID Phases II & III (as tolerated)

For IBD-AID Phase I, may need to pureed onion and spinach (as tolerated)