SPINACH & MUSHROOM EGG MUFFINS

Preheat oven to 180 degree centigrade. Grease and dust a 12 cup muffin pan.

In a bowl whisk the egg yolks and season with salt and pepper, keep aside.

In another bowl add the remaining ingredients. Season with salt and pepper. Mix well.

Spoon the mixture into the prepared muffin pan.

Pour the beaten eggs over the filling upto 3/4 th of each cup.

Bake for 25 minutes until golden brown and a skewer inserted in the centre comes out clean.

Remove the pan from oven and place on a cooling rack.

Let the muffin cool in the pan for 15 minutes.

Remove gently and serve warm