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Egg Muffins with Mushrooms and Goat Cheese

5 from 2 reviews

A healthy breakfast packed all into one cup with these egg muffins with mushrooms and goat cheese. Customization options to make these all your own and easy freeze options too!

Ingredients

Scale
  • 1 tsp olive oil
  • 1/2 cup yellow onion, chopped
  • 8 oz sliced mushrooms, chopped
  • 1/2 tsp dried thyme
  • 1/4 cup goat cheese
  • 9 large eggs
  • 1/3 cup milk (any kind will work)
  • 1/2 tsp sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large pan heat olive oil over medium heat.
  3. Add onions and sauté until translucent (about 3 minutes)
  4. Add in mushrooms and saute for another 5 minutes or until mushrooms are cooked through.
  5. Turn off heat and add in thyme and goat cheese and mix until well combined.
  6. In a separate bowl whisk eggs and milk. Add in sea salt.
  7. Grease a muffin tin VERY well (and add optional parchment circles as shown above) and add roughly a tablespoon of the onion-mushroom mixture to all 12 cups.
  8. Top with egg-milk mixture until each cup is full and sprinkle each with pepper.
  9. Bake egg muffins for 13-15 minutes or until egg has set.
  10. Remove from oven and let cool for 20 minutes.
  11. Place a knife around the edges until the frittatas loosen up and are easy to remove.
  12. Will keep in fridge for up to 1 week or store in freezer for 3 months (see storage instructions above)

Keywords: egg muffins, egg cups, mini frittatas, mushroom egg muffins