These spinach and mushroom low-carb breakfast egg muffins are the perfect make-ahead breakfast recipe!
yield 12 egg muffins
1/2 cup skim milk
Dash of Italian seasoning
1 teaspoon garlic powder
Salt & pepper, to taste
2 cups (packed) spinach, chopped finely
5 ounces mushrooms (I used white button ones), chopped finely
- Preheat oven to 350F and move the rack to the middle of the oven. Grease a 12-muffin tin thoroughly (I used Pam cooking spray).
- In a medium mixing bowl, add the eggs, milk, Italian seasoning, garlic powder, and salt & pepper. Whisk together thoroughly.
- Chop the spinach and mushrooms, and stir them into the egg mixture.
- Visit Spinach and Mushroom Healthy Breakfast Egg Muffins @ saltandlavender.com for full instructions.