Breakfast Muffins with Mushroom Shred-It

Breakfast Muffins with Mushroom Shred-It

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:

  1. Preheat the oven to 400 degrees. Prepare a muffin pan with cupcake liners. 
  2. In a large skillet over medium cook the spinach until soft and set aside.
  3. In a large mixing bowl, add the dry ingredients and mix well; flour, seasonings, salt, and Shroomeats Mushroom Shred-It. 
  4. In a small bowl, add the wet ingredients and mix well; eggs, butter/oil, yogurt, and tomato sauce.
  5. Combine the dry and wet ingredients. Mix well until all combined.
  6. Add preferred grated cheese and spinach to the batter, mix well.
  7. Fill the muffin with batter topped with grated cheese 
  8. Bake for about 20 minutes until muffin centers bounce back when lightly pressed. 
  9. 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!


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