Frittata Muffins with Spinach and Mushrooms

Frittata muffins with spinach, mushrooms and feta cheese are a great breakfast or snack on the go. And they’re full of protein and veggies!

I love breakfast and brunch. Because I love them so much, I’m always coming up with different ideas of things to serve. I make a lot of frittatas, so it made sense to try cooking them in muffin tins for an easy to grab snack. And, as always, I love a good versatile recipe. There are just so many combinations of things you could add to make them taste different.

You could add bacon, sausage, ham, or even chicken. When I made this for blog day, I did add a little prosciutto because I had some extra. Kale, bell peppers, zucchini, broccoli or cauliflower could be added as well. Different seasonings and herbs, as well as cheeses can add variety as well.

For this particular recipe, here’s what you’ll need:

• 12 large eggs
• splash of milk, half and half or heavy cream
• 1 t salt
• 1/2 t black pepper
• 1 t garlic powder
• 2-3 c baby spinach
• About 1 c mushrooms, chopped into small pieces
• 1 shallot, chopped
• 1 t oregano
• 1/4 c feta cheese, crumbled
• 2 T butter

The first step is to melt the butter in a skillet on medium heat. Add the shallots and mushrooms and saute them in the butter for about 5 minutes. Next, add the spinach and cook until it is wilted – about 2 minutes. Stir in the oregano. Set aside.

In a bowl, beat the eggs with a splash of milk or cream (about 1 T), salt, pepper and garlic powder. Then add in the feta cheese.

Spray muffin tin with cooking spray. Preheat the oven to 325.

Now, put the eggs into a measuring cup with a spout. Fill each well about 1/3 of the way full with eggs, then the spinach and mushroom mixture, then top off with the rest of the eggs.

Bake at 325 for about 20 minutes. After the 20 minutes, you can broil them for a minute if you want them to be a little browner. Let them cool in the pan for about 5 minutes, then you will probably need to use a butter knife to loosen them up to get them out.

In my opinion, these are great warm or room temperature!

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Frittata Muffins with Spinach and Mushrooms

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breakfast

By Denise Palma – Serves: 12

Prep Time: 15 mins – Cooking Time: 25 mins – Total Time: 35 mins

Melt butter in a skillet over medium heat. Add shallots and mushrooms and saute for about 5 minutes. Add spinach and cook until wilted - about 2 minutes. Remove from heat and add the oregano and set aside. Whisk the eggs together with the splash of cream or milk, salt, pepper and garlic powder. Add feta to the egg mixture. Spray muffin tin with cooking spray. Put the egg mixture into a measuring cup with a spout. Pour egg mixture, filling each muffin about 1/3 full. Evenly distribute the spinach and mushroom mixture. Pour the rest of the egg mixture evenly over the spinach mixture. Bake at 325 for about 20 minutes. If you want, you can turn on the broiler for an extra minute or two to brown them up.

Ingredients

• 12 large eggs
• splash of milk, half and half or heavy cream
• 1 t salt
• 1/2 t black pepper
• 1 t garlic powder
• 2-3 c baby spinach
• About 1 c mushrooms, chopped into small pieces
• 1 shallot, chopped
• 1 t oregano
• 1/4 c feta cheese, crumbled
• 2 T butter