Preheat your oven to 375°F (190°C). This will ensure that your muffins cook evenly and rise beautifully.
Lightly grease your muffin tin with cooking spray or olive oil to prevent sticking. You can also line the cups with muffin liners for easier cleanup.
In a large mixing bowl, crack the 6 eggs and add the 1/2 cup of skim milk. Season with a dash of Italian seasoning, garlic powder, salt, and pepper. Whisk until the mixture is well combined and slightly frothy.
Fold in the chopped spinach and finely chopped mushrooms into the egg mixture. Ensure that the vegetables are evenly distributed throughout the mixture.
Pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise without overflowing.
Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the muffins are set and slightly golden on top. You can check for doneness by inserting a toothpick in the center; it should come out clean.
Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Carefully run a knife around the edges to loosen the muffins, then transfer them to a wire rack to cool completely. Enjoy these Healthy Breakfast Egg Muffins warm or store them for later!
