Breakfast

Spinach Mushroom Tomato Egg Muffins is for Breakfast.

Spinach Mushroom Tomato Egg Muffins takes 15 minutes to prepare.

Spinach Mushroom Tomato Egg Muffins takes 23 minutes to cook.

Spinach Mushroom Tomato Egg Muffins makes 12 servings.

The ingredients for Spinach Mushroom Tomato Egg Muffins are:

*12 grape tomatoes, diced (1 per muffin cup)
*1/2 cup fresh mushrooms, diced small
*1/2 cup chopped onion
*1 (10 oz) box of frozen spinach,
thawed & squeezed dry
*1 (16 oz) carton of Original Egg Beaters
*3 Large eggs
*1 Tbsp. McCormick Salad Supreme Seasoning
*Milk or water, if needed
*1 Tbsp. coconut oil
*1 Tbsp. Kretschmer Wheat Germ, optional

Here is how you make Spinach Mushroom Tomato Egg Muffins:

Preheat oven to 375 degrees. Melt coconut oil over medium-low heat in saut? pan. Saut? onion and garlic for 2 to 3 minutes, then add mushrooms and spinach, cooking an additional 10 to 12 minutes until all is heated through. Remove from heat and set aside. Prepare muffin tins by lining with paper or spraying/coating with oil. Place 1 diced grape tomato and 1/2 tsp. wheat germ (if using) to each cup. Place 1 Tbsp. PLUS 1 tsp. of spinach mixture in each cup. Set aside. Beat together eggs, egg beaters and Salad Supreme seasoning. Add milk or water if needed to make 3 cups of liquid. Pour approximately 1/4 cup egg mixture in each cup until it is just filled. Bake for 23 to 25 minutes.Serving Size:?Makes 12 (1 muffin) servings

The nutritional information for Spinach Mushroom Tomato Egg Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 63.5

• Total Fat: 2.5 g
• Cholesterol: 46.5 mg
• Sodium: 170.3 mg
• Total Carbs: 3.5 g
• Dietary Fiber: 0.8 g
• Protein: 7.0 g

The dietary needs meet for Spinach Mushroom Tomato Egg Muffins is Vegetarian