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