Heat oven to 350°F. Coat a 12 cup muffin tin with cooking spray. Set aside.
Heat a medium skillet coated with cooking spray over medium-high heat.
Add the spinach and mushrooms. Cook until the spinach is wilted and mushrooms have reduced in size. Remove to a paper towel lined plate.
Equally divide the spinach mixture, cheese and eggs into 12 muffin tins. Season each cup with a sprinkle of salt and pepper.
Bake for 12-15 minutes, or until set. Top with chopped chives.
Serve immediately or allow to cool fully before freezing.
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Notes
To freeze, allow Spinach and Mushroom Mini Casseroles to cool completely. Put in airtight plastic bags and freeze. To re-heat place in microwave on a plate covered with a paper towel for 1 minute, watching carefully because heating times differ greatly in microwaves.