Veggie Egg Muffins with Spinach and Mushrooms
Recipe by shouthurray from allrecipes.com
Breakfast 35 Mins.
Ingredients
12
12 servings
- •cooking spray
- •1 (10 ounce) package frozen spinach, thawed and squeezed dry
- •1 (4.5 ounce) can chopped mushrooms, drained
- •1 cup shredded mozzarella cheese
- •10 large eggs
- •⅓ cup sour cream
- •salt and ground black pepper to taste
- •1 tablespoon Italian seasoning
- •1 teaspoon garlic salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a 12-cup silicone muffin pan with cooking spray. Divide spinach and mushrooms evenly among the muffin cups, filling each about 2/3 full. Sprinkle 1 teaspoon mozzarella cheese on top.
- Beat eggs and sour cream together until well combined. Season with salt and pepper. Mix in Italian seasoning and garlic salt. Pour into muffin cups until almost full.
- Bake in the preheated oven until muffins have risen, tops are lightly browned, and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Loosen muffins with a butter knife and remove from the pan.
Nutritional Facts
Per 12 servings
- Calories: 108
- Carbohydrate: 3g
- Fat: 7g
- Fiber: 1g
- Protein: 9g
- Sugar: 1g
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