Need an on-the-go breakfast besides Starbucks? Try this recipe using Mushrooms Shred-It. You can make them into mini muffins or large ones. My personal favorite are the big muffins because there's more to love!

Servings: 6 muffins
Prep Time: 15-20 minutes
Bake Time: 20-25 minutes
Ingredients:
1 box Shroomeats Mushroom Shred-It
2 tbsp Italian seasoning
1 ½ cup oat flour
1 tbsp salt
2 beaten eggs (can substitute vegan egg)
2 tbsp olive oil or melted butter
⅓ cup oat yogurt
3 tbsp tomato sauce
⅓ cup grated cheddar cheese
⅓ cup cooked spinach (1 large handful before reducing)
Instructions:
- Preheat the oven to 400 degrees. Prepare a muffin pan with cupcake liners.
- In a large skillet over medium cook the spinach until soft and set aside.
- In a large mixing bowl, add the dry ingredients and mix well; flour, seasonings, salt, and Shroomeats Mushroom Shred-It.
- In a small bowl, add the wet ingredients and mix well; eggs, butter/oil, yogurt, and tomato sauce.
- Combine the dry and wet ingredients. Mix well until all combined.
- Add preferred grated cheese and spinach to the batter, mix well.
- Fill the muffin with batter topped with grated cheese
- Bake for about 20 minutes until muffin centers bounce back when lightly pressed.
- Cool muffins on a rack for 3-5 minutes before removing from the pan. Cool completely and enjoy a healthy breakfast on-the-go for up to 4 days!