Mini frittatas with eggs, mushrooms, feta cheese and shallots made in muffin tins make for a delicious easy breakfast.
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:12 muffin frittatas 1x
Ingredients
Scale
Nonstick vegetable oil cooking spray
8 large Eggs
1/3 cup Milk
1/2 teaspoon freshly ground Black Pepper
1/4 teaspoon Salt
8 ounces Mushrooms, chopped
1/2 cup Feta Cheese, crumbled
1 Shallot, chopped
Additional Toppings:
Sausage
Bacon
Cheddar Cheese
Spinach
Asparagus
Scallion/ Onions
Tomatoes
Instructions
Preheat the oven to 375 degrees.
Spray a 12-cup muffin tin with nonstick spray. Make sure you spray well each tin so that the eggs will not stick.
In a small nonstick pan saute the chopped mushrooms and shallots in a tablespoon of butter.
Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Now you can stir in the mushroom mixture in the eggs. Or you can spoon the mushroom mixture in each muffin tin. Then pour the whisked eggs in each muffin tin on top of the mushrooms. Sprinkle the crumbled feta cheese on top.
Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. The frittatas will be really puffy right out of the oven and will settle once removed from the oven.
Using a knife, run the edge of the knife around the edge and loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.