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RECIPE 06 · BOOK PAGES 24–25
Mushroom and Spinach Egg Muffins
Eight small baked egg muffins for four breakfasts. Cooking the mushrooms first removes excess moisture and helps the muffins hold their shape.
Cook with the book
The full ingredient list and written method are on pages 24–25. The video follows the preparation stages; images are illustrations rather than filmed cooking.
Ingredient reminder: Eggs and milk.