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Veggie Egg Muffins with Spinach and Mushrooms

4

35 min

Veggie Egg Muffins with Spinach and Mushrooms

Veggie Egg Muffins with Spinach and Mushrooms Photo 1

Category

Egg appetizer

Time

35 min

Serving

12 persons

Calories

108

Rating

4.00★ (2)

Cuisine

Author: Victoria Buriak
Easy egg muffins with spinach, mushrooms, and cheese.

Ingredients

  • cooking spray:
  • frozen spinach, thawed and squeezed dry: 1 pack (10 ounce pack)
  • mushrooms: 1 can (4.5 ounce can, drained, chopped)
  • mozzarella cheese: 1 cup (shredded)
  • eggs: 10 piece
  • sour cream: 0.33333 cup
  • salt and ground black pepper: (to taste)
  • italian seasoning: 1 Tbsp
  • garlic salt: 1 tsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C).
    Veggie Egg Muffins with Spinach and Mushrooms Photo 2
  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.
    Veggie Egg Muffins with Spinach and Mushrooms Photo 3
  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.
    Veggie Egg Muffins with Spinach and Mushrooms Photo 4
  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.
    Veggie Egg Muffins with Spinach and Mushrooms Photo 5

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