Veggie Egg Muffins with Spinach and Mushrooms Tasty Recipes

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Veggie Egg Muffins with Spinach and Mushrooms

"Easy egg muffins with spinach, mushrooms, and cheese."

Ingredients :

• cooking spray
• 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
• 1/3 cup sour cream
• salt and ground black pepper to taste
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic salt

Instructions :

Prep : 15M	Cook : 12M	Ready in : 35M

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

Notes :

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