Name: Veggie Egg Muffins with Spinach and Mushrooms
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Cooking spray -; Frozen spinach, thawed and squeezed dry - 1 (10 ounce) package; Chopped mushrooms, drained - 1 (4.5 ounce) can; Shredded mozzarella cheese - 1 cup; Eggs - 10 large; Sour cream - ⅓ cup; Salt and ground black pepper to taste - ⅓ cup; Italian seasoning - 1 tablespoon; Garlic salt - 1 teaspoon

Veggie Egg Muffins with Spinach and Mushrooms

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Veggie Egg Muffins with Spinach and Mushrooms

1. Cooking spray -

2. Frozen spinach, thawed and squeezed dry - 1 (10 ounce) package

3. Chopped mushrooms, drained - 1 (4.5 ounce) can

4. Shredded mozzarella cheese - 1 cup

5. Eggs - 10 large

6. Sour cream - ⅓ cup

7. Salt and ground black pepper to taste - ⅓ cup

8. Italian seasoning - 1 tablespoon

9. Garlic salt - 1 teaspoon

How to cook deliciously - Veggie Egg Muffins with Spinach and Mushrooms

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

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.