Protein-To-Go Break-y Scramblers

Breakfast on the GO!

This recipe has been modified for you busy bees.
You can freeze this recipe, then reheat and add mini pitas when you are on the go! I hope you enjoy this tasty breakfast, tried and tested by JCJ!

JCJ's Break-y Scramblers

1 package of frozen chopped spinach, thawed
1 bunch green onions (white parts only), finely diced
4 eggs, beaten
1 container of cottage cheese (no added salt)
whole wheat breadcrumbs (optional garnish)

1.  Preheat oven to 325'F (165'C).  Lightly grease a muffin pan.

2.  Place the spinach in a small saucepan.  Cook over medium heat, stirring occasionally, until spinach softens.  When wilted, set the spinach aside for later. 

3. In a bowl, mix the onion, eggs, cottage cheese.  Add the spinach to this mix and stir all ingredients until combined thoroughly.  Divide evenly in your muffin pan.

4.  Bake uncovered for 30-40 minutes, until egg is firm and fully cooked (use your judgement!).  If using breadcrumbs, remove pan from oven after 30 minutes and sprinkle with crumbs to top; return pan to oven for 5-10 minutes to finish.  

Note: If you are using a mini muffin pan, cook for 1/2 the time, again use your judgement when egg is firm & fully cooked.