Veggie Egg Muffins with Spinach and Mushrooms

Frozen spinach, canned mushrooms, and shredded mozzarella are layered into these single-serve egg muffins for an easy breakfast or brunch option.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 108 Calories

Ingredients

• 1 teaspoon garlic salt
• 1 cup shredded mozzarella cheese
• 1 tablespoon Italian seasoning
• salt and ground black pepper to taste
• cooking spray
• 10 large eggs
• 1 (4.5 ounce) can chopped mushrooms, drained
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 0.33333334326744 cup sour cream

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.