This recipe utilizes a mini-muffin tin to help bake Egg & Mushroom breakfast bites at home.
You can scale the recipe up or down, depending on how many of these you would like to make.
The following recipe makes about 10 smaller bite-sized pieces (using a mini-muffin tin), or 4 larger muffin-sized servings (using a regular muffin tin), depending on the size of your muffin tins you are baking with.
Baked Egg & Mushroom Breakfast Bites
This recipe utilizes a mini-muffin tin to help bake Egg & Mushroom breakfast bites at home.You can scale the recipe up or down, depending on how many of these you would like to make. The following recipe makes about 10 smaller bite-sized pieces (using a mini-muffin tin), or 4 larger muffin-sized servings (using a regular muffin tin), depending on the size of your muffin tins you are baking with.
Ingredients
- 1 Tbsp salted butter (for greasing muffin tin)
- 1 Tbsp salted butter (for cooking mushrooms)
- ½ cup button mushrooms (cleaned and cut medium dice)
- ½ yellow onion (medium dice)
- 1 clove black garlic (very finely minced)
- 3 whole eggs (whisked)
- ¼ tsp red pepper flakes
- 2 Tbsp heavy cream
- 1 slice American cheese (small dice)
- Kosher salt & freshly-ground black pepper
- ½ scallion (finely sliced, as garnish)
- 2 Tbsp crème fraiche (as garnish for serving)
Instructions
- Grease your mini-muffin tin with the 1 Tbsp of salted butter.
- If using a mini-muffin tin, cut out ten small circles or parchment paper, and place the parchment paper circles in the bottom of your greased muffin tin holes.
- *If using a regular-sized muffin tin, try to make 4-5 circles of parchment paper to line the larger-sized muffin tin holes.
- Preheat the oven to 375F.
- Add 1 Tbsp of salted butter to a hot saute pan on the stove.
- Add the half of a cup of cleaned and diced button mushrooms, along with the diced onions.
- Cook for 7 minutes, stirring every minute or so.
- Remove the sauteed vegetables from the stove, and add them to a mixing bowl.
- Add the very finely-minced clove of black garlic, along with the whisked eggs, red pepper flakes, heavy cream, diced American cheese, and a sprinkle of Kosher salt and freshly-ground black pepper.
- Mix the ingredients together.
- Divide the mixture carefully among the prepared muffin holes in your muffin tin.
- Bake at 375F for about 12-15 minutes, or until the eggs are cooked through but still slightly wobbly in the center.
- *If using a larger muffin tin, you will need to cook these for closer to 15-17 minutes.
- Remove the muffin tin from the oven, and allow them to cool at room temperature for roughly 7-10 minutes.
- Carefully use a sharp small knife to separate the edges of the egg & mushroom breakfast bites from the holes in the muffin tin.
- Remove the bites from the muffin tin, and garnish with the finely-sliced scallions.
- Serve immediately, with a small scoop of crème fraiche on each bite.
Notes
These egg & mushroom breakfast bites are best eaten right away.
If you don’t have black garlic, you can use regular garlic.