a buttermilk and pecan-based dessert bread that is moist and tart. It is iced with a buttery chocolate pecan frosting after cooling.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 egg muffins |
Ingredients
- cooking spray
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 (4.5 ounce) can chopped mushrooms, drained
- 1 cup shredded mozzarella cheese
- 10 large eggs
- ⅓ cup sour cream
- salt and ground black pepper to taste
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic salt
Instructions
- 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.
Nutrition Facts
| Calories | 108 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 346 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Very quick and easy to whip up! I did make a couple minor changes (mostly due to what I did or did not have on hand) – I didn’t use Italian seasoning, and used Crazy Jane’s Mixed Up Pepper (in place of the ground black pepper). I also used cheddar cheese in place of mozzarella. I used my mini-muffin pan and so had left over egg batter – I’ll probably use 7 or 8 eggs next time…but my girls lay pretty big eggs so maybe that made the difference. I will definitely be using this recipe again – it’s a great base that you could add anything you want to!
These have potential, but they were a little too “herby” for my tastes. I’d cut way back on the Italian seasoning and maybe use a more pungent cheese. They do puff up quite a bit while baking, so don’t fill more than 3/4 full. They will collapse a bit once they cool as well.