Mushroom and Herb Egg Muffins
ChefRhonda PlataDifficultyBeginnerThese mushroom egg muffins are less like actual muffins and more like adorable, conveniently sized frittatas. Because they bake in a muffin tin, they're portable and perfect for breakfast on the go or for a snack any time. For more protein and fat, mix cooked chopped bacon or sausage into the egg mixture before baking.
Servings 6
Serving size 2 egg muffins
Net Carbs
- Amount Per Serving
- Calories 123
- % Daily Value *
- Total Fat 8g11%
- Protein 10g
- Total Carbohydrate 2g1%
- Dietary Fiber 0g
- Total Sugars 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350ºF (176ºC) and lightly brush the cups of a muffin pan with some of the melted butter.
Add the remaining butter to a large pan over medium heat. Add the mushrooms and cook for five to seven minutes until softened. Add the chives, basil, and half of the salt to the pan and stir to combine.
Divide the mushrooms between the cups of the prepared muffin tin.
Add the eggs, water, and remaining salt to a mixing bowl and whisk well. Pour the egg mixture into the muffin cups.
Bake for 13 to 15 minutes until the egg is firm to the touch and just brown around the edges. Let the egg muffins cool slightly before removing from the pan. Enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 350ºF (176ºC) and lightly brush the cups of a muffin pan with some of the melted butter.
Add the remaining butter to a large pan over medium heat. Add the mushrooms and cook for five to seven minutes until softened. Add the chives, basil, and half of the salt to the pan and stir to combine.
Divide the mushrooms between the cups of the prepared muffin tin.
Add the eggs, water, and remaining salt to a mixing bowl and whisk well. Pour the egg mixture into the muffin cups.
Bake for 13 to 15 minutes until the egg is firm to the touch and just brown around the edges. Let the egg muffins cool slightly before removing from the pan. Enjoy!
Notes
I made these but they seemed to be over cooked when they got brown around the edges. Will shorten baking time and try again.