Easy egg muffins with spinach, mushrooms, and cheese.
Ingredients
- cooking spray
- 1 , 10 ounce
- 1 , 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
Preheat the oven to 375 degrees F (190 degrees C).
-
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
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
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
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Baked Eggs
Serve with toast and fresh fruit and you have a first-class brunch meal.
Crêpes
This recipe for French crêpes is extremely versatile. These delicate pancakes can be filled with virtually anything — fruits, pudding, and mousse for desserts, or vegetables, cheeses, and meats for dinner. Extra crêpes can be frozen for later use.
Wisconsin Blue Ribbon Chili
This chili recipe earned its blue ribbon at a chili cook-off three years in a row! It is a mild, sweet chili, but it could always be spiced up with a little hot sauce. In Wisconsin, chili has macaroni noodles in it, which my husband thinks is the best part of this recipe. Add canned kidney beans with the macaroni, if desired.