Veggie Egg Muffins with Spinach and Mushrooms

01Method

1. 1

   Set the oven temperature to 375°F (190°C) and allow it to preheat fully.

2. 2

   Coat a 12-cup silicone muffin pan with cooking spray. Distribute the spinach and mushrooms evenly across the cups, filling each roughly two-thirds of the way. Top each with a small amount of mozzarella.

3. 3

   Whisk the eggs together with the sour cream until smooth and uniform. Add salt, pepper, Italian seasoning, and garlic salt, then stir to combine. Pour the egg mixture into each muffin cup, filling nearly to the top.

4. 4

   Place the pan in the oven and bake for 20 to 25 minutes, until the muffins have puffed up, the tops are golden, and a toothpick inserted in the center comes out clean. Run a butter knife around the edges and lift the muffins out of the pan.