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Veggie Egg Muffins with Spinach and Mushrooms

Veggie Egg Muffins with Spinach and Mushrooms

Cost $10, save $5

Source: Recommended by CookPal

  • 25 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Cooking spray

    • Cooking spray

  • Vegetables

    • 1 (10 ounce) package frozen spinach, thawed and squeezed dry
    • 🍄 1 (4.5 ounce) can chopped mushrooms, drained

  • Dairy

    • 🧀 1 cup shredded mozzarella cheese
    • ⅓ cup sour cream

  • Eggs

    • 🥚 10 large eggs

  • Seasoning

    • 🧂 Salt and ground black pepper to taste
    • 1 tablespoon Italian seasoning
    • 1 teaspoon garlic salt

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

108

Calories

  • 9
    Protein
  • 3
    Carbs
  • 7
    Fats

💡 You can use fresh spinach instead of frozen, but blanch and drain it first.Substitute mozzarella cheese with any cheese of your choice like cheddar or feta.Store leftovers in an airtight container in the refrigerator; reheat in the microwave or oven before serving.Perfect for meal prep, these muffins can also be frozen for up to 1 month.