Description
These protein-packed mushroom muffins make a great breakfast, snack, or light lunch. Loaded with fresh mushrooms, zucchini, and spinach these egg muffins are baked to perfection.
Ingredients
Units
Scale
- 3 cups of sliced mushrooms
- 1 medium-large zucchini (sliced)
- 1 cup of baby spinach leaves
- 5 eggs, lightly beaten
- 5 oz of cream cheese
- Pinch of salt and pepper
Instructions
- Pre-heat your oven to 375°F (190°C).
- Prepare a 12 hole-muffin tin (or 2 x 6 hole-muffin tins).
- Add mushrooms, zucchini, spinach, eggs, salt and pepper to a bowl, mix well.
- Pour mixture into muffin pans and transfer to oven.
- Bake for 12-15 minutes.
- Make cream cheese frosting by stirring cream cheese to loosen it and bring to a spreadable consistency.
- Let the muffin cool and spread cream cheese topping
- Serve and enjoy!
- Prep Time: 10
- Cook Time: 15
- Category: Muffins, Breakfast, Snack
- Method: Oven
- Cuisine: International
