Quick Gluten Free Egg Potato Muffins
Ingredients
- 2 shredded potatoes (not new potatoes)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 medium tomatoes
- 1 cup chopped spinach
- 6 eggs
- 1/4 cup milk
- 1/4 cup grated cheese
Preparation
Grate potatoes and squeeze out excess water.
Oil muffin tins and flatten potato in bottom of tin.
Bake at 425°F for about 15 minutes.
Beat 6 eggs and milk, mix lightly and pour on top of cooked, grated potato.
Layer on top: tomato, spinach and grated cheese.
Bake at 400°F for 15-20 minutes or until the egg is set.
