Veggie Egg Muffins with Spinach and Mushrooms
Description
Frozen spinach, canned mushrooms, and shredded mozzarella are layered into these single-serve egg muffins for an easy breakfast or brunch option.
Ingredients
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cooking spray
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1 (10 ounce) package frozen spinach, thawed and squeezed dry
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1 (4 1/2 ounce) can chopped mushrooms, drained
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1 cup shredded mozzarella cheese
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10 large eggs
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1/3 cup sour cream
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salt and ground black pepper to taste
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1 tablespoon Italian seasoning
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1 teaspoon garlic salt
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
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
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
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.