Veggie Egg Muffins with Spinach and Mushrooms Recipe

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Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 12

Yield: 12 egg muffins

Veggie Egg Muffins with Spinach and Mushrooms Recipe

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

⅓ cup sour cream

salt and ground black pepper to taste

1 tablespoon Italian seasoning

1 teaspoon garlic salt

Breakfast and Brunch

Directions

Step 1

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

Step 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.

Step 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.

Step 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.

Nutritional Information

Veggie Egg Muffins with Spinach and Mushrooms Recipe

Servings Per Recipe:12

Calories: 108.2

% Daily Value *

Protein: 8.8g 18%

Carbohydrates: 2.7g 1%

Dietary Fiber: 1.1g 4%

Sugars: 0.8g

Fat: 7.2g 11%

Saturated Fat: 3.1g 16%

Cholesterol: 163.8mg 55%

Vitamin A Iu: 3090.7IU 62%

Niacin Equivalents: 2.4mg 19%

Vitamin B6: 0.1mg 8%

Vitamin C: 1.5mg 3%

Folate: 57.8mcg 14%

Calcium: 141mg 14%

Iron: 1.5mg 8%

Magnesium: 28.4mg 10%

Potassium: 175.4mg 5%

Sodium: 346.1mg 14%

Thiamin: 0.1mg 6%

Calories From Fat: 64.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.