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Veggie Egg Muffins with Spinach and Mushrooms
Veggie Egg Muffins with Spinach and Mushrooms
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Egg muffins with spinach, mushrooms, and mozzarella - a simple and delicious breakfast or brunch choice.
Ingredients:
  • 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
  • 0.33333334326744 cup sour cream
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic salt
Instructions:
  • Preheat the oven to 375°F (190°C) for a perfect bake.
  • Prepare a 12-cup silicone muffin pan by spraying it with cooking spray. Evenly distribute the spinach and mushrooms among the muffin cups, filling each about 2/3 full, then top each with 1 teaspoon of mozzarella cheese.
  • Combine eggs and sour cream until fully incorporated. Season generously with salt and pepper, then stir in Italian seasoning and garlic salt. Fill muffin cups almost to the top with the mixture.
  • Bake in the preheated oven for 20-25 minutes, until muffins are golden brown, have risen, and a toothpick inserted in the center comes out clean. Use a butter knife to gently loosen the muffins from the pan, then remove.

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