Instructions

• 1 Preheat oven to 35 degrees.
• 2 In a little butter, saute the mushrooms until they are tender and have released their liquids, 5 to 8 minutes, and are slightly browned. Set aside. Do the same for the onion, set aside as well.
• 3 In a large bowl, whisk the eggs until combined. Add the mushrooms, onion, spinach, cheese, and the cream and mix well. Season with the salt and pepper.
• 4 Divide the mixture among 12 muffin cups and top with a mushroom slice and a little sprinkling of cheese. I use cupcake trays sprayed with vegetable oil, this will yeild more smaller muffins.
• 5 Bake for 20 to 25 minutes, until set and lightly browned. Let cool completely before freezing.
• 6 Reheat in microwave directly from the freezer.