"Lord it is time.
The summer was very big.
Lay thy shadow on the sundials,
and on the meadows let the winds go loose.
Command the last fruits that they shall be full;
give them another two more southerly days,
press them on to fulfillment
and drive the last sweetness into the heavenly wine."
~ Rainer Maria Rilke
AUTUMNAL EQUINOX (Hubbard Lake, MI)
MUSHROOM SPINACH BREAKFAST MUFFINS
~ Super easy ... super good
12 oz. favorite mushrooms thinly sliced (save 12 nice slices for top)
1 10 oz. package frozen chopped spinach, thawed
6 organic eggs
1/4 cup milk, sour cream, or cottage cheese
2 cups grated favorite cheese (cheddar, triple Mexican mix, feta, etc.)
coarse salt and freshly ground pepper to taste
1 cup grated favorite cheese (Parmesan is good ...)
- Heat olive oil in large skillet and add sliced mushrooms. Saute about 10 minutes or until mushrooms juices released. Add thawed spinach and combine well. Season with salt & pepper.
- In large bowl beat eggs until smooth. Add milk, sour cream, or cottage cheese, 2 cups of cheese and mix. Add cooked mushroom spinach mixture into egg mixture. Ladle into greased muffin cups 3/4 full. Sprinkle top with remaining cup of cheese and top with a mushroom slice.
- Bake for 25 minutes or until puffy and beginning to lightly brown. Cool 10 minutes in pan before removing. (Good alone or squeezed between 2 slices of toast, pretzel bun or small slider roll. Additional small slice of cheese can be added.)
Mushroom Spinach Breakfast Muffins