Butternut Squash and Spinach Egg Muffin

Ingredients

• 200 g Butternut squash
• 120 g Spinach
• 6 pcs Egg
• 60 ml Mizo UHT milk 1,5%
• 60 g Feta
• 1 tsp Olive oil
• 5 g Salt and freshly ground black pepper to taste

Method

1. Preheat the oven to 180°C (350°F).
2. Sauté the butternut squash in olive oil over medium heat until soft (5-7 minutes).
3. In a bowl, whisk the eggs, almond milk, salt, pepper, and nutmeg.
4. Add the sautéed squash, spinach, and feta (if using) to the egg mixture and stir to combine.
5. Divide the mixture evenly into a greased muffin tin.
6. Bake for 20-25 minutes until the muffins are set and lightly golden on top.