Cooktop Cove: How to make low-carb mushroom and spinach egg muffins
I love the meaty bite that mushrooms can give a dish, and they’re good for you, too. This recipe includes a hearty dose of mushrooms, making it a really satisfying vegetarian breakfast. What I especially love about these egg muffins is that they are easy to make and keep well in the fridge or freezer, so you can have a delicious breakfast even when you have to rush out the door.
I like to pair a strong cheese such as Gruyere with the mushrooms. Frozen spinach is a wonderful add-in that boosts the nutritional value and adds even more flavor. I can eat these muffins every day for breakfast and never get tired of them.
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