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

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.