Halal Meal Prep Pesto Mushroom Egg Cups Recipe

• 8 large eggs
• 1 cup chopped mushrooms
• 1 cup chopped spinach or kale
• ¼ cup basil pesto (check for no parmesan if strict; or use homemade with halal ingredients)
• ½ cup crumbled feta or shredded mozzarella
• ¼ cup milk
• 1 tsp olive oil
• Salt, pepper, garlic powder to taste

1. 1 Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. 2 Sauté mushrooms in olive oil for 5 minutes. Add spinach until wilted.
3. 3 Whisk eggs, milk, pesto, salt, pepper, and garlic. Stir in veggies and cheese.
4. 4 Divide into muffin cups. Bake 20-25 minutes until set. Cool and store in fridge for up to 4 days. Reheat in microwave.

Nutrition values are estimates.