Mushroom Egg Muffin Food

VEGGIE EGG MUFFINS WITH SPINACH AND MUSHROOMS

Steps:

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

MUSHROOM EGG MUFFIN

Steps:

• .Wisk eggs with milk; sauté mushrooms in olive oil. Spoon mushroom to muffin tins and add egg mixture to 3/4 full. Bake 15 min at 400°F.

MUSHROOM MUFFINS

Steps:

• Preheat oven 200°C, line muffin pans with paper cases or grease them.
• Mix eggs, oil, milk, parmesan, parsley and thyme.
• Add mushrooms and ham and mix thoroughly.
• Add flour and baking powder and mix just until combined, do not overmix.
• Place in prepared pans and bake 15/20 minutes or until skewer inserted in the center comes out clean.
• Remove from pans immediately and let them cool on a rack.
• Variations:if you like a stronger mushroom flavour you can add 1/4 cup dried mushrooms soaked in hot water until tender and chopped- You can substitute diced bacon for the ham- You can add 1/2 cup chopped walnuts- Can be made cholesterol free by omitting egg yolks and using only whites+ using skimmed milk instead of full fat+ omitting the cheese.
• Serve these muffins with soups, beef or chicken meals,and salads.