These 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.
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!
6 servings
2 egg muffins
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
