VEGGIE EGG MUFFINS WITH SPINACH AND MUSHROOMS
Easy egg muffins with spinach, mushrooms, and cheese.
Provided by shouthurray
Categories Breakfast and Brunch Eggs
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 2.7 g, Cholesterol 163.8 mg, Fat 7.2 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 3.1 g, Sodium 346.1 mg, Sugar 0.8 g
MUSHROOM EGG MUFFIN
Make and share this Mushroom Egg Muffin recipe from Food.com.
Provided by shahnozak
Categories Breakfast
Time 20m
Yield 6 6 muffins, 1 serving(s)
Number Of Ingredients 7
Steps:
- .Wisk eggs with milk; sauté mushrooms in olive oil. Spoon mushroom to muffin tins and add egg mixture to 3/4 full. Bake 15 min at 400°F.
Nutrition Facts : Calories 746.8, Fat 49.4, SaturatedFat 14.8, Cholesterol 1136.2, Sodium 646.3, Carbohydrate 27, Fiber 7.6, Sugar 8.4, Protein 51
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