Recipe Collection

Mushroom Egg Bites

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Here’s an irresistible omelet in muffin form, for those busy mornings when you’re on the go.

Ingredients

  • Nonstick cooking spray
  • 2 tablespoons unsalted butter or oil
  • 8 ounces mushrooms, sliced
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup shredded cheese of your choice
  • 1/4 cup diced onion
  • 9 large eggs
  • 1/3 cup milk

Instructions:

  1. Preheat oven to 350˚F. Spray a 12-cup muffin tin with nonstick cooking spray.
  2. Melt butter or oil in a pan over medium-high. Add mushrooms; cook until lightly browned, about 5 minutes. Season with pepper and 1/4 teaspoon salt, remove pan from heat. Transfer to a plate to cool slightly. Set aside 12 mushroom slices to top each egg bite.
  3. Combine remaining cooked mushrooms, onions, and cheese between muffin cups, dividing evenly.
  4. In a large bowl, whisk eggs, milk and remaining 1/4 teaspoon salt until frothy. Spoon egg mixture into muffin cups. Top each with one of the reserved mushroom slices.
  5. Bake in the center of the oven until the eggs are just set, about 25 minutes. Let cool for 5 minutes.
  6. Serve warm or cool to room temperature. Egg bites will keep in the refrigerator for up to 3 days; reheat before serving.

Source: mushroomcouncil.com

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