Egg And Cheese Muffin With Spinach

• 4 whole Eggs
• 1/4 cups Milk - Use Any Kind You Have Or Replace With Milk Powder Or Omit It Completely
• 1/2 cups Shredded Cheese - I'm Using A Mix Of Cheddar And Pepper Jack Cheese, You Can Use Any Cheese
• 1/4 cups Spinach - I'm Using Fresh Chopped Spinach, You Can Use Fresh Or Frozen
• 1 teaspoon Salt As Per Taste
• 1/2 teaspoons Crushed Black Pepper
• 1 Tablespoon Crushed Red Chili Flakes - As Per Taste Or OMIT Completely
• 5 stalks Asparagus, Blanched, For Decoration
• 1 Tablespoon Cream Cheese - Decoration

1. Preheat oven to 210 C. Lightly spray one 12-count standard size muffin tray with oil and set pan aside.
2. In a large bowl, whisk eggs for 2 minutes until evenly combined and frothed. Add all the remaining ingredients except asparagus and mix everything together.
3. Ladle each muffin tray until halfway full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean. If not done after 15 minutes, bake for 2-3 minutes more but keep an eye on the muffins because they will burn quickly.Remove pan from oven. Decorate the top of each muffin with asparagus and cream cheese and serve warm or cold as per taste.

eggs, ubc, shredded cheese, ubc, salt, black pepper, red chili flakes, stalks asparagus, cream cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/egg-and-cheese-muffin-with-spinach/ (may not work)