Egg Cupcakes

Egg Cupcakes

3 Tablespoons butter
2 cups mushrooms, sliced
2 Cups broccoli flowerets
2 Tablespoons olive oil
1 Cup cheese, grated
Salt and pepper
9 large eggs

*You can use any type of vegetables or ham, etc. you would like for these.
Preheat oven 350. Grease cupcake tins. In skillet melt butter and sauté mushrooms. Chop mushrooms and steam broccoli 5-7 minutes. In bowl add broccoli and olive oil and mash with a fork until chunky. Add mushrooms and grated cheese. Season with salt and pepper. Fill each cupcake half full with mixture. In bowl beat eggs and a splash of water until light and fluffy. Season. Pour over vegetables in cupcake tins. Bake 10 minutes. Serve immediately or wrap each cupcake in plastic wrap and store in refrigerate or freezer. Warm up in microwave when ready to eat.

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