Cannabis Infused Egg Cups Recipe
- 12 eggs
- 1/2 cup milk
- 1/2 cup grated cheese
- 1/4 cup cannabutter
- 1/2 cup chopped spinach
- 1/2 cup diced tomatoes
- 1/4 cup chopped onions
- Salt and pepper to taste
Preheat the oven to 350°F (180°C).
In a large mixing bowl, whisk together the eggs and milk until well combined.
Add the grated cheese, cannabutter, chopped spinach, diced tomatoes, chopped onions, salt, and pepper to the bowl. Mix everything together until all ingredients are evenly distributed.
Grease a muffin tin with some non-stick cooking spray. Then, use a ladle to fill each muffin cup with the egg mixture.
Bake the egg cups in the preheated oven for 20-25 minutes, or until the tops are golden brown and the egg is fully cooked.
Remove the muffin tin from the oven and let the egg cups cool for a few minutes.
Use a knife or spoon to gently remove the egg cups from the muffin tin. Serve hot and enjoy your cannabis-infused egg cups!
Note: Be sure to label and store any remaining egg cups in an air-tight container in the fridge.