Veggie Egg Muffins with Spinach and Mushrooms

Ingredients

• cooking spray
• 1 package frozen spinach , 10 ounce
• 1 can chopped mushrooms , 4.5 ounce
• 1 cup shredded mozzarella cheese
• 10 large eggs
• 0.33 cups sour cream
• salt and ground black pepper to taste
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic salt

Instructions

1. 1

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

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.

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.

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.