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.