Mushroom, Swiss, & Spinach Egg Muffins

Eggs can be boring!!! Especially when you are trying to eat healthy and normally smother them in cheese and serve them alone side a hefty serving of bacon. To combat the blah eggs, I have added some big, bold flavors and packed them into these cute little egg muffins. I dare you not to get excited heating these tasty treats up on the go.

Ingredients:

12 eggs

1/4 cup sour cream

1 Tbsp olive oil

4 oz chopped mushrooms

1 cup baby spinach

1 tsp minced garlic

1 tsp thyme

1/2 tsp salt

1/2 tsp pepper

1/2 cup shredded Swiss

Recipe:

Preheat oven to 375 degrees.

Line cupcake tins with parchment cups. Unless you have a silicon cup cake pan, I highly recommend parchment cups, they keep the eggs from sticking to the tin and the peel right off.

Sauté mushrooms, spinach, and garlic in olive oil until mushrooms release their moisture, and spinach wilts.

Whisk together eggs, sour cream, salt, pepper, and thyme.

Spoon mushroom, spinach, and garlic into parchment cups.

Top with shredded Swiss.

Cover with egg mixture. Make sure not over fill the cups, or they will bake over in the oven. I do this almost ever time!!!

Bake at 375 for 20 minutes.

Let cool.

Enjoy!!!